DATA FURNISHED BY WAREHOUSEMEN. 23 



Fresh milk: 



Minimum time of storage, in short storage of 1 or 2 weeks. 



Temperature of storage, 33° to 34° F. 

 Buckwheat flour: 



Minimum time of storage, 1 month. 



Maximum time of storage, months. 



Usual time of storage, 6 months. 



Temperature of storage, 32° F. 

 Horse radish: 



Minimum time of storage, 1 month. 



Maximum time of storage, 6 months. 



Usual time of storage, 3 months. 



Temperature of storage, 33° to 35° F. 

 Macaroni : 



Usual time of storage, from 1 to 4 months. 



Temperature of storage, 33° F. dry. 

 Oleomargarine: 



Maximum time of storage, 6 months. 



Usual time of storage, 3 to 6 months. 



Temperature of storage, 0° F. 

 Pickles: 



Usual time of storage, 3 to 6 months. 



Temperature of storage, 32° to 34° F. 

 Watermelons : 



Maximum time of storage, 30 days. 



Usual time of storage, 10 days. 



Temperature of storage, 40° F. 

 Pickled salmon: 



Minimum time of storage, 1 month. 



Maximum time of storage, 6 months. 



Temperature of storage, first 3 weeks, 28° to 30°; balance of time, 34° F. 



In some cases letters were written to accompany the blanks. A 

 cold-storage company from the extreme Northwest writes as follows: 



* * * Judging from your letter you are in quest of data in relation to refrigerated 

 products, not frozen meats, etc. , such as we handle. Our business is that of wholesale 

 and retail meat dealers. We store frozen animal and fish products and retail to the 

 trade and to the consumer direct. We do not handle refrigerated meats at all; by 

 that I mean meats that are held at a temperature but slightly above the freezing 

 points for such products; all our stuff is hard-frozen, and is kept so until finally deliv- 

 ered to the consumer. This is made necessary owing to transportation conditions 

 which necessitate our laying in a sufficient stock to last through the winter months 

 during the time of the open season in this country; i. e., June, July, August, and 

 September. We can not hold "cooled" meats that long, about seven months, and 

 so we freeze everything ' ' hard . ' ' That chilling meats improves them I firmly believe, 

 but that freezing them adds to their quality I seriously question. 



Dining the summer months we furnish fresh-killed meats to the trade, but from 

 October until the middle of June we handle nothing but the frozen products. We 

 have had meats in storage as long as 14 to 16 months, at a temperature ranging from 

 14° F. in the summer, to 10° to 20° F. below zero during the winter, and they have been 



