10 



trays. They were then placed in the evaporator, No. 1 on the hottom ledge and No. 

 2 on the seventh ledge from the bottom. 



Lot B was spread upon two trays (3 and 4) and immediately placed in the evapor- 

 ator, No. 3 on the fourth ledge and No. 4 on the top or tenth ledge. 



Temperatures were observed continuously by means of mercurial thermometers 

 placed on bottom and top trays, with tubes extending out through small holes in 

 side and top of evaporator. Temperatures were recorded at intervals of fifteen min- 

 utes. The evaporator was opened at intervals of one hour to observe the condition 

 of the fruit. After five hours of continuous heat it was decided that it would be 

 necessary to divide the quarters into eighths, which was done to hasten completion 

 of the process. At the end of nine hours all but the largest pieces were pronounced 

 cured and were removed from the evaporator. The remainder were left in two hours 

 longer. 



The temperature of the bottom tray during the process (with exception of short 

 periods after the opening of the evaporator for inspection) ranged from 73° C. to 100° 

 C, the latter temperature continuing but for a few moments on two occasions. It 

 was found necessary to check the fire frequently to prevent a higher temperature, 

 and as commonly operated the lower tray is undoubtedly subjected to a temperature 

 several degrees higher than it was during this test. A temperature of 90° to 98° C. 

 on the bottom tray was maintained during most of the period, 94° being the temper- 

 ature sought. 



The temperature of the top tray under similar conditions ranged from 10° to 20° 

 C. lower than that of the bottom tray, the maximum temperature of the top tray 

 being 88°. 



The fruit on this tray cured much more slowly than on the bottom tray because of 

 the lower temperature. 



Gross and net weights of fresh fruit and weights of cured fruit. 





Weight. 



Cured in— 







Gross. 



Net. a 



9 hours. 



11 hours. 





Lot A: 



Tray 1 



Pounds. 

 12.20 



Pounds. 

 11.69 



Pounds. 

 1 

 1.19 



Pounds. 

 0.16 

 0.34 



Pounds. 

 1. 16 



Tray 2 



1.53 





















2.69 















LotB: 



Tray 3 



12.20 



11.72 



0.93 



0.78 



0.34 

 0.76 



1 27 



Tray 4 



1.54 





















2.81 















a After removal of cores and waste. 



/ have found all the scales in this lot dead. 



W. A. Taylor, 



Acting Pomologist. 



Nathan Banks. 



Experiment II. — Evaporation and Sun Drying of Ben Davis and Baldwin 



Apples. 



On September 15, 1898, a mixed lot of Ben Davis and Baldwin apples, infested with 

 San Jose scale, was divided into two equal parts, A and B, by weight. Each lot was 

 sliced into eighths, without paring, and spread upon trays. 



Lot A was spread upon trays 5 and 6 and exposed to the fumes of one teaspoonful 

 of sulphur upon live coals for fifteen minutes in the bleaching box. After bleaching, 

 tray 5 was placed in the evaporator on ledge 9, while tray 6 was exposed to the sun 

 in the open air near the ground at the south side of the insectary. 



