Cold Storage 33 



having legs and some without. For bush-fruits, the flat- 

 bottomed picking basket holding eight quart baskets is 

 probably as satisfactory as any. These are well-made and 

 durable and readily obtained from the fruit package dealers. 

 Figs. 5 and 6 illustrate two of the most common kinds 

 in use. Other forms are described in Bailey's "Principles 

 of Fruit-growing." 



COLD STORAGE 



Berries, from their nature, are not well adapted to being 

 kept in cold storage, yet experiments made by the United 

 States Department of Agriculture l indicate that they 

 may be kept for short periods of time with advantage 

 under certain conditions. They may be stored until the 

 next morning, or even for two or three days, to tide over 

 a glutted market. Some canneries also find cold storage 

 useful to help over the rush season. The fruit may even 

 be stored for weeks and months for bakers' and confec- 

 tioners' use by keeping it in a frozen condition. 



Firm fruit of medium size, grown on soil not too moist 

 nor too rich, keeps best. Favorable weather at ripening 

 time also helps. The fruit should be well matured but 

 still firm when packed, and should be handled quickly 

 and carefully. For temporary storage a temperature of 

 36 to 40 Fahr. will be satisfactory, although 32 is 

 better. If to be stored a week or more 30 to 32 is best. 

 When frozen for long keeping 5 to 12 is usual. Such 

 fruit is suitable for pies and similar uses. Wrapping the 

 baskets in thin, impervious paper helps to retain the bright 

 1 Bureau of Plant Industry, Bull. 108. 



