PROCEEDINGS, APRIL. V 



same time, viz., 35deg. to 65deg., and is probably due to a certain 

 fermentation set up in the fruit by the natural process of decay, induced 

 or at least accelerated by the fungoid growth found in the holds, and 

 it is on these points that further information is required, viz., 1st. The 

 amount of fresh air required daily by the fruit. 2nd. The range of 

 temperature necessary for safe carriage. 3rd. The cause of fungoid 

 growth in holds. 4th. The cause of premature ripening. 5th. The 

 means by which these fungoid growths and fermentation may be 

 prevented, and ripening of fruit in holds be retarded. It is known in a 

 general way that fruit will not keep as well in a close room as when it 

 is freely exposed to fresh air ; tiiat it will endure a range of from 35deg. 

 to 70deg., if changes are not too sudden ; that fungoid growths are 

 promoted by a close, damp air ; and that when kept in a close room at 

 an even temperature of, say 45deg. to 55deg., it ripens and rots far 

 quicker than in the open. As yet, however, we have not sufficiently 

 accurate information on these points to say definitely how much fresh 

 air and how low a temperature is necessary to carry fruit in the best 

 possible condition, and it is a slow and costly process to acquire it, 

 because, as stated before, only one trip in the year can be taken by each 

 steamer and the experiments have to be made on such a large scale to be 

 of any value ; for instance, to test the cool ventilation in ordinary hold 

 will require from 15,000 to 20,000 cases in a single vessel, and it is only 

 by caremlly noting the cause of failure that we can find out and apply 

 a remedy. This was notably the case with ventilation. Experiments 

 on a large scale were made in storing fruit in cellars and specially 

 constructed stores, and it was found that the quantity stored in one 

 bulk materially altered the results, and the conditions on the voyage 

 were so different from those in Tasmania, that fresh precautions were 

 needed on shipboard to those on shore. By the willing aid and 

 co-operation of the chief engineers of the different steamers, much has 

 been learnt. For instance by a careful register of thermometers in all 

 parts of the holds it was found that through want of ventilation great 

 differences existed, as much as 28deg. in a distance of 7ft. 6in. apart, 

 and by carefully watching the condition of the fruit as it was unloaded 

 from the different parts, it was found that at the inlet pipes of cold air 

 to hold the fruit was mostly damp and sometimes frozen, and near the 

 outlet pipes it was dry and in excellent condition, whilst in places 

 round the bottoms a damp and mouldy appearance proved the stagnant 

 state of the air. In this latter case the fruit had lost its fine flavour, and 

 although clean and bright in appearance, was comparatively valueless. 

 In spite of all failures And difficulties, it is satisfactory to note that a 

 large amount of success has attended the venture ; out of 130,000 cases 

 sent in 1801 to London, at least 110,000 cases of excellent fruit were 

 landed in good order, and was duly appreciated by English consumers 

 of all classes, from Her Majesty the Queen — who was graciously pleased 

 to accept a sample — to the humble customers of Whitecross-street 

 costermongers. Although not of strictly scientific interest, it is yet 

 important to notice the method of sale and distribution, about which 

 much misconception appears to exist. It must be remembered that 

 in this trade we cannot have everything our own way ; as it is only 

 comparatively small and intermittent, we cannot have ships specially 

 fitted with machinery and appliances solely for fruit, but must make 

 use of what is already provided with such alterations and modifications 

 as our experience may suggest, and we can persuade steamship com- 

 panies to adopt ; so in the sale and distribution of fruit in England. 

 We find an immense organisation reaching to every part of the country 

 in active work, controlled by a few large firms of brokers in London. 

 It would be quite impossible, for so short a time as we require it, and 

 for a single article, to organise any system that could attempt to deal 

 with the business as it can be done by the existing method ; but, as in 



