PRECOOLING 



29 



Professor Corbett: It is still in an experimental stage, 

 but it has encouraging features; and if it does nothing more 

 than to indicate the type of container and to show better 

 types of handling, the work will be worth while. 



Question: Are the new containers barrel-high? 



Professor Corbett: The new crates hold twenty-four 

 heads. The old hampers hold thirty-six or so. The new con- 

 tainers are about six and one-half inches high. 



Question: To what temperature do they try to cool let- 

 tuce or celery before it is loaded? 



Professor Corbett: They try to get it in the neighbor- 

 hood of 38 or 40 degrees. 



Question: Have all the experiments been carried on in 

 the South? 



Professor Corbett: In the South and West. The great 

 bulk of them have been in California. We have worked in 

 California, Georgia and Florida. Practically no work has 

 been done in the North, except cold storage work. 



Mr. Catchpole (Wayne County) : What do you ship let- 

 tuce in? 



Mr. Bonney (Genesee County) : Our crate is about six- 

 teen inches wide, twenty-three inches long, and eight and one- 

 half inches deep. We could not get our lettuce in one of the 

 small ones. The second grade of lettuce we put into the same 

 crates and get thirty heads in. 



Mr. Bonney: Mr. H. C. Thompson of the United States 

 Department of Agriculture is now here and is ready to read 

 the paper prepared by Mr. A. V. Stubenrauch for this meeting. 

 Mr. Stubenrauch has been closely connected with the precool- 

 ing work since its beginning. Mr. Thompson. 



THE PRECOOLING OF VEGETABLES. 



A. V. Stubenrauch, Washington, D. C. 



I regret that this paper must be begun with a partial 

 apology for the matter to be presented. Judging by the title 



