for long periods until tlie proper flavor and quality 

 has been "brought out. The fruits ripen slowly in the 

 lower temperature whioh is one of the secrets of long 

 keeping and production of good quality. In the storage 

 of small fruits the conditions and purposes are differ- 

 ent. The strawberry, for example, is usuallj'- in its 

 prime when picked and then in its best condition for ta- 

 ble use. The quality is not improved by fvirther ripen- 

 ing and the quicker the fruit can be consumed the better. 

 All that can be hoped for in such a case is to hold, for 

 a short while longer, the appearance and flavor of the 

 fruit. 



In commercial practice, small fruits are sometimes 

 stored for speculative piirposes. The fruit is bought 

 when the prices are low, kept in cold storage until the 

 prices advance and then sold at a profit. But owing to 

 the delicate and perishable natvire of the fruit this 

 practice must be carefully carried out or else the spec- 

 ulator will lose in the deal. This system is now used 

 for small fruits by many canning establishments for at 

 the busy part of the season the fruit is often received 

 faster than it can be cared for so it has to be put away 

 in the cold storage room until it can be handled. So 

 after investigating this subject it has been found that 

 the cold storage system can be used with profit on any 



