CONNECTICUT FRUITS. 



251 



Connecticut Fruits at the St. Louis Exposition. 



At the request of the Exposition Commission from Con- 

 necticut, the Pomological Society took charge of the State's 

 Fruit exhibit at St. Louis in 1904. 



Accordingly a committee was appointed consisting of the 

 President, Prof. A. G. Gulley of Storrs, the Secretary, H. C. 

 C. Miles of Milford and the Treasurer, R. A. Moore of Ken- 

 sington, to plan for and carry out the work of collecting and 

 maintaining a display of the various fruit products of Con- 

 necticut. The sum of $4,000 was appropriated by the State 

 for this department. 



During the fall of 1903 no barrels of apples and a small 

 lot of other fruits were procured and placed in cold storage 

 in Hartford. This fruit was obtained from about twenty- 

 five growers in various parts of the state in lots varying 

 from one to twenty barrels. The stock passed through the 

 winter in good condition and early in March was sent to 

 St. Louis and again stored until needed for display. The 

 committee planned to make the whole exhibit of fresh fruit — 

 that is. none to be shown except in the natural state — which 

 required enough of the crop of 1903 to last until that of 

 1904 was available. 



The exhibit occupied about 800 square feet in section 18. 

 The Horticulture Building, where only low instllation was 

 allowed, proved to be a very desirable location, being open and 

 airy and very accessible from all parts of the hall. This posi- 

 tion also very materially decreased the expense of the instal- 

 lation. The exhibit was opened the first day of the fair, 

 April 30, and was one of the very few states in the hall that 

 had the tables fully occu])ied the opening day of the expo- 

 sition. 



The display, largely of apples, but including pears and 

 cranberries, was kept up from the stock in storage, using 

 from five to ten barrels per week, until about the middle of 

 July, when the first apples of 1904 crop and also some small 



