126 THE CONNECTICUT POMOLOGICAL SOCIETY. 



We made another picking in two weeks and treated it in the 

 same way. We made these pickings from the southwest, in 

 Missouri and Arkansas, and then we came to lUinois and 

 obtained other fruit, and then to Xew York, where we got quite 

 a number of varieties from Mr. Hitchings, and also some fruit 

 from Lake Ontario region. We took a part of it and stored 

 it immediately, and a part of it was stored later. Then from 

 West Virginia and Virginia also we obtained some fruit and 

 stored it in the same w'ay. Now I have been making an inves- 

 tigation recently and can report what we found up to date. 



We have found that the lower you get your temperature with 

 safety, the longer the fruit keeps ; that is, a temperature of 

 31, or even lower sometimes, the longer you can keep your 

 fruit. If it is kept at a temperature of from 34 to 36 its dura- 

 bility is much shorter. We have found also that the more 

 perfect the apples the longer their durability .in cold storage. 

 We have found also that mmiber 2 fruit never will turn into 

 number i fruit by being placed in cold storage. The storage 

 of number 2 fruit does not pay, as number 2 fruit always goes 

 down very much quicker. It does not pay to put wormy apples 

 into cold storage if you want to hold them up. 



Now there are one or two other points that' I want to refer 

 to. Scald always appears upon the mature side of the fruit 

 first. On the Greening it will always appear on the side, or 

 down around the base of the apple away from the sun. We 

 have found up to date this : that those conditions which are 

 most favorable for the long keeping of varieties in storage are 

 not the conditions which prevent scald. That those conditions 

 which will favor the longest keeping of the varieties also favor 

 the most scald. We found also that in a temperature of from 

 34 to 36 there is five or six times as much scald as in a temper- 

 ature of from 31 to 32, and that those which were put in in 

 a hard and firm condition are not scalded as much. 



Now let me say this : the Rhode Island Greening apples which 

 we got from Mr. Hitchings seem to be keeping better than some 

 we got from western New York, but these Greenings are scalded 

 much worse than those we got from western New York, but I 

 would not dare to say that sod culture adds to the good keeping 

 qualities, nor would I dare say that sod culture increases the 

 scald. We simply found those facts, and in this particular line 



