E.EPOET ON THE PoMOLOGY ExiIIBIT, 253 



removed and replaced by other specimens. The weather during the 



freater portion of May was unusually cold, which facilitated the longer 

 eeping of the fruit after coming out of cold storage. The subject of 

 cold storage for keeping fruits is one wliich has received a great deal 

 of attention and study, and some very valuable lessons of vital import- 

 ance to fruit growers and to the consumers of fruit have been learned 

 during the exposition. In getting up the supply of apples which 

 were to be shown after the first of May, it was essential that the fruit 

 should be so handled as to be in tlie best possible condition for exhi- 

 bition. A large proportion of the fruit when being collected was 

 wrapped in tissue paper and placed in barrels and half-barrels. This 

 plan was contrary to the general practice in putting up fruit for cold 

 storage, and was against the judgment of many practical and experi- 

 enced cold storage men, who claimed that the paper wrapping would 

 be a disadvantage to the good keeping of the fruit. However, the 

 experiment was tried, and the larger portion of the fruit was wrapped, 

 shipped to Chicago, and was kept in cold storage from November until 

 the opening of the exposition, when the different varieties of apples 

 were taken out. In every instance the wrapped fruit opened in most 

 excellent condition. The flavor was well maintained, the bloom on the 

 fruit was well preserved, and many barrels of apples did not show a 

 defective specimen, while the few packages that were not wrapped, of 

 the same varieties and collected from the same localities, showed a loss 

 of from three to Ave per cent. The paper seemed to have the effect 

 of absorbing moisture, and where an apple decayed, prevented the con- 

 tagion of decay. Wrapping of this fruit was done on the supposition 

 that the exclusion of the air from the fruit would secure its better 

 preservation and safe transportation. 



It has been quite surprising to note the length of time which apples 

 have kept in good condition upon the exhibition shelves after coming 

 from cold storage. After the first sweating period had passed and the 

 fruit had been rubbed, as it had to be every day, to remove the dust 

 that settled iipon it, the fruit showed remai-kable keeping qualities. 

 Coming from a temperature of thirty-four degrees in cold storage, 

 many varieties of apples have been kept in good condition for a period 

 of four weeks. Instead of the fruit decaying in a very short time, as had 

 been the general impression, the rubbing process had the effect of 

 closing the pores of the skin, and the fruit stood week after week 

 and gradually dried and shriveled instead of decaying. Among the 

 varieties that have shown remarkable keeping qualities have been the 

 Pound Sweet and Fall Pippin, usually ripe in the fall and not kept far 

 beyond the holidays at the latest, each being in perfect condition while 

 shown throughout the month of May and up to the fifth of June. 

 Tompkins County King, another variety which is at its best in February, 

 was kept on exhibition in the finest condition, maintaining its color, 

 flavor and solidity until July fifteenth. Boiken, Granite Beauty, Blue 

 Pearmain, Tallman Sweet, have been shown continuously from the 

 first day of May until the first day of July, without any change made 

 upon the plates,. all having been previously in cold storage, while 

 twenty-five other varieties have kept nearly as well. ]S"ewtown Pip- 



