52 



into the sound. And "ttie tissue paper next to the fruit 

 serves aJLso as a proteotion to the fruit and also to 

 the spores that should hapjpexi to get thirough the waxed 

 paper. 



BKr-lAVTOR APTIR 33EI1TG KEMOYED I^OM 

 THE GMJJR, 



When removing the fruit frtoi the cellar this time, I 

 reserved seirex^^ sanples of it to ohserve the effects of 

 hi^ar temperatures on it after being brought direct out 

 of the cool cellar* I placed one saa^e of rather soft 

 fruit, but not dooayed, and one of firm in the photograpVi 

 room where the teaqaerature ranged from 65 to 75 degrees 

 "F, all the timge, I examined it from time to time and 

 found that within twenty-four hours after the soft fruit 

 had been placed in the high temperature it was beginning 

 to shrivel, while the firm had not changed any a hardly. 

 In another 4ay or two the soft fruit began to change 

 its color and decay soon set in while the hard fruit re- 

 raained perfectly firm for four da^^rs and without losing 

 its color. And it was about four days longer before de- 

 cay finally set in* I »lso placed lilce samples in a 

 room where the temperature averaged about fifteen de« 



