114 STATE POMOLOGICAL SOCIETY. 



orchavdists who are to make commercial apple growing a business. 

 When in Nova Scotia, two summers ago, I visited the great apple 

 storage house of Knill & Grant, built on the wharf of the Acadia 

 Steamship Company — a building lUO bv 150 feet, built of brick, 

 and having a capacity for storing forty thousand barrels of apples. 

 The foundation wall was of stone, the cellar bottom being six feet 

 below high water mark, the walls of the elevation being one foot 

 in thickness. The bottom was very moist, a flooring of loose boards 

 resting on joist four inches above the earth. The temperature of 

 this house was kept throughout the winter at thirt3--five degrees. 

 On June 5, 1884, apples were re-packed in that house which had 

 been in there for six months, with a loss of only two barrels in one 

 hundred, and the apples sold in Boston at $5.00 per barrel. Mr. 

 Augur, State Pomologist of Connecticut, says there are several 

 retarding or refrigerating houses in that State, used for the storage 

 -of apples, and he strongh' recommends the co-operative plan for 

 their further erection among the fruit growers of that State ; say, 

 forming a compan}' for this purpose having a capital of $2,000, in 

 forty shares of fift\' dollars each. Then let this cold storage house 

 be built near to some business shipping point, and yet within eas}' 

 reach of a considerable number of orchardists, who can avail them- 

 selves of its advantages for storing their apples until the period 

 arrives when they can sell them on the top of the market. Is such 

 a plan quite beyond accomplishment by the orchardists of Turner, 

 Winthrop, or Farmington, or any other apple-growing town in 

 Maine ? Na}', is such a plan not probable, and is it not likely to be 

 .a reality in the not far-off future ? 



There are other uses of the apple and methods for its preserva- 

 tion to which I have not alluded, but which become important fea- 

 tures of the business of apple growing in certain seasons. In 3'ears 

 when there is a scarcity of apples, man}' will be evaporated, made 

 into jelly, or hermetically sealed — as is now being done quite 

 largely by the Winslow Packing Companj' — but for present consid- 

 eration I have thought these points less important than in a 3'ear 

 when they would be of more immediate application. Moreover, I 

 am aware some of the details I have given may have seemed tedious 

 to experienced orchardists, though I hope to the novice the}' may 

 have been of service. At an}' rate, I could not have omitted them 

 and say what I wanted to say about the Baldwin, how to pick it 

 and what to do with it. 



