5 
and expensive. Itis imperfect because the germs of the myeelium 
will vitalize and spread their seeds with more or less rapidity, 
even at alow temperature. Itis imperfect because the continuous 
exudation of carbonic acid gas from a body of fruit in a sealed 
chamber becomes stale and decaying, and will ultimately destroy 
the flavour, though the fruit itself may not decay. It is imperfect 
because the germs once vitalized, even in a low temperature, are 
a source of danger and disease, injurious to the weak stomachs 
of children and invalids eating such fruit without removing the 
skin. 
A dry sterilized air process obviates all these faults, and con- 
serves the fruit in perfect condition for a longer period of time 
than refrigeration. To cite one instance. Table grapes that were 
found unsafe to ship, because of excessive moisture and low per- 
centage of sugar, in consequence of unusual rains the previous 
winter, and that would not bear ten days’ transit by refrigeration, 
were by this process kept in good condition nearly three months. 
The mechanical means for perfecting the process are simple and 
inexpensive. The principal effort has been in adapting it to the 
long carriage across the continent, through a varied climate, over 
long stretches of desert, mountain, and plains. 
There is little doubt of its successful application to ocean 
service with some slight changes. While it was originally 
intended for fruit transportation, it is almost certain to be adapted 
to other perishable articles in transit. The claim is not made, nor 
is it intended that this process is to supersede refrigeration, but 
simply that some products will have longer life and carry better 
than under the present methods of transportation, and that the 
system is thoroughly economical. 
Dr. Perkins informed me that the grapes preserved by the pro- 
cess for three months had retained their crispness and bloom as 
when cut. He showed me samples of grapes and cherries which 
had been preserved by it for three years, and although the skin 
on them, from re-exposure to the ordinary atmosphere, was a 
little shrivelled, yet the juice of the fruit was present. Vege- 
tables had also been kept for a long time by it. 
The reason why the process has not received a practical.trial 
in sending fruit to the eastern States requires explanation. Cali- 
fornia is distant from New York, by rail, about 8,200 miles, and 
from Chicago over 2,000 miles. ‘The principal markets for the 
fruit crop exist in these and other great cities of the eastern 
states. All Californian fruit not canned or dried locally has to 
be forwarded by rail to the places referred to. In its transit 
across the continent, extensive deserts have to be crossed, where 
the heat is so great in summer that, if the fruit were carried in 
ordinary cars, it would be desiccated and unsaleable on arrival at 
its destination. All fruit, therefore, has to be carried in refriger- 
ating cars, which carry on average 10 tons of fruit each. In the 
journey across to New York 15 tons of ice per car are used. 
