14 



PRELIMINAKY COLD STORAGE STUDIES. 



16. Oranges and lemons. 



(a,b, c, d) Minimum time of storage: Oranges have been stored fori month and 

 lemons have been kept 3 months with good results, when the fruit was per- 

 fectly sound and dry when stored. When wet or decayed when stored, cold 

 storage did not prevent the spread of further decay. 



17. Green peas and beans. 



Not stored. 



18. Tomatoes. 



(a) Minimum time of storage, a few days. 



(b) Maximum time of storage, 2 weeks. 



(c) Usual time of storage, 1 week. Very successful with these. 



(d) Temperature of storage, 34° F. 



19. Cucumbers. 



(a) Minimum time of storage, 1 week. 



(b) Maximum time of storage, 1 month. 



(c) Usual time of storage, 2 weeks. Very successful with these. 



(d) Temperature of storage, 34° F. 



20. Celery. 



(a) Minimum time of storage, a few days. 



(b) Maximum time of storage, 3 weeks. 



(c) Usual time of storage, 1 week. 



(d) Temperature of storage, 34° F. Very successful with this. 



21. Cabbage. 



Not stored. 



22. Potatoes. 



Not stored. 



MISCELLANEOUS PRODUCTS. 



[No statements.] 



A large number of replies was received in response to this circular, 

 and the iuformation given has been compiled in tabular form as 

 follows : 



Tabulation of data furnished by warehousemen. 





(A) ANIMAL PRODUCTS. 



[Representing 43 firms.] 



FRESH MEATS. 





Length of time in storage. 



Number of firms 

 averaging this 

 time. 



Temperature at which held. 



Number of firms 

 averaging this 

 temperature. 



Weeks. 

 One 



Two. 



Seven. 



One. 



Six. 



Two. 



Four. 



Twelve. 



°.F. 

 Below . 



Three. 



Two 



to 9 





Three 



10 to 24 



Ten. 



Four 



25 to 31 



Eight. 



Six 



32 to 40. . . 



Six. 



Eight 







Over eight 













days.. 201 



Average minimum time 





do.... 17 



Average usual time 





do.... 58 



Average temperature 





°F.. 12.5 



Remarks. — In many cases the firms differentiate two classes of fresh stored meats, 

 namely, frozen and unfrozen. The first named is kept at lower temperatures (—22° 

 to 10°) and for longer periods of time than the unfrozen (kept at 28° to 40° F.). 



