30 STUDIES ON APPLES. 
Sey eu 
ELT eT 
TT eT 
TET eA 
“ SEE a aALEeeeyy CREPETLRETALEANGURIT 
ia 
ee 
ae 
ikem 
(aa 
es 
Blea 
oe 
+e 
ee 
eae 
fa 
oa 
ae 
iad 
= 
“ 
Oo 
2 
wos 
gee 
| | eal | 
i | HIUTEELEALHAAEEEEY GG00000 
PETE eet NT 
ESAEH PCCP ENN 
OEE EEE ES asa ene aS 
PALL LTT 
ASV 
| seer 
~ 
TESS Ea ae a 
PLP 
Se Sea Se 
rE ETS) e ES ee ap 
jf paseo EE 
ay eee a ; 
EPA APAAATGMEBEAHOTONOTOWOAUOUOTOTOUEE 
AAT NITE 
pin ao RORERRORARERERRE Se: 
90 ASE ENACT TTS oS Lae ar Sranene 
SCE CUE AAG PNET EE 
INTENT EET EEE EEE 
LTTE Tere 
BRBRRRSSHERESE SEAL 
Gold Parmiine A Gold Parmiine B -------- 
Fic. 6.—Chart showing results of analyses by Kulisch of apples stored at cellar temperature. (Cal- 
culated to an assumed basis of 17 per cent of total solids.) 
