56 



HO. WRAFPING. ^GOOD ^BAD. 



I, Waxed paper, •••.•• 55 •••••...•••.45 



2| ••••••.Leaves, ••••••••••• 20 ••••••••••••80 



3, •••••••Tissue-wax, ••••••• 48 ••••••• 52 



4, •••••••Tlsau0-2wax, ••,.,• 60 ••••••••••••40 



5, •••••••Tissue, , »•• 28 ••.. 72 



6, •••••••Double waxed, ••••• 76 •••••••••••.24 



7, •••••• .Wapping paper, •••• 45 ••••••••••••55 



8, , Check, ••• ••.0 100 



By taking a glance at the above table we cajn see 

 that the wrapper is "beneficial in order to keep fruit 

 any length of time and, as in the lower temperature, the 

 iKaxed pamper seems to have the greater effect on the 

 preservation of the fruit. This fruit was also weighed 

 twice hut as the results were simply a gradual falling 

 off, as in case of the pears in the cellar, I did not 

 think it necessary to record them here. 



The conclusions that I have come to after having 

 seen the results of this experiment are that in order 

 to keep fruit in good condition for any length of time, 

 we must treat it fair. If while gathering and packing i: 

 away, we handle it rough we may expect rough results. 



