Sumiaanj of the Preceding Chapter. 201 



tween rollers, after which the juice is expressed much cas 

 iu cider making. The power required in mashing and 

 pressing grapes is less than in the making of cider. Few 

 special appliances are necessary. 



SUMMARY OF THE PRECEDING CHAPTER. 



1. Storage, to the fruit grower, means the care of fruit 

 from its gathering to its removal to the market or trans- 

 portation company (286). 



2. The maturity of fruit is a step in the direction of 

 decay (287). 



3. Moisture on the skin of fruits in storage, and especially 

 breakage of the skin, invite decay (288). 



4. The keeping of fruit is promoted by gathering it 

 slightly immature, avoiding injury to the skin, keeping the 

 skin dry, and placing the fruit in a low temperature (289). 



5. Fruit may become moist during storage, and on re- 

 moval from storage, unless care is taken to prevent it (290, 

 291). 



6. Commercial cold-storage may often be profitably used 

 by the fruit grower, especially for the longer-keeping fruits 

 of the best quality (292, 293). 



7. A co-operative storage house is not likely to prove 

 satisfactory unless the amount of fruit grown contiguous 

 to the house is large (294). 



8. Fruits may be preserved by dr3-ing, canning, crystal- 

 lization, boiling with sugar, and by expressing and treating 

 the juices (296). 



9. In warm countries fruits are dried by direct exposure 

 to the sun, but better results may be secured by drying 

 with artificial heat. The evaporation of fruit by means of 

 special apparatus is an important industry in many local- 

 ities (297, 298). 



