STORAGE OF CALIFORNIA TABLE GRAPES. 11 
uniform pack, and its use can not be recommended until its efficiency 
has been more fully demonstrated. 
Plates II and III represent the different grades of redwood saw- 
dust used in the Bureau work. Plate II, figure 1, shows the fine ma- 
terial obtained from resawing operations in planing and finishing 
mills. This was the first material tested and gave the first favorable 
results from redwood sawdust. As has been mentioned before, the 
grapes will hold in first-class condition in this grade of sawdust, but 
the fine particles and slivers cling tenaciously to the berries and can 
not be dislodged from the interior of the bunches. Plate II, figure 
2, illustrates a similar material obtained from the first sawing opera- 
tions. This grade also contains too large a proportion of fine par- 
ticles and slivers to make it an acceptable filler for grapes. Plate II, 
figure 3, is much better than either of the foregoing samples, but 
this also contains too large a proportion of fine splinters. Plate II, 
figure 4, shows the result of attempts to grind chips, waste blocks, 
and ends from planing mills. This material is wholly unsuited for 
grape packing. As yet no successful machine has been invented 
which will convert redwood waste into an acceptable packing ma- 
terial by means of special grinding. A number of devices have been 
tried, but always without success. 
Plate III shows acceptable grades of redwood sawdust, the nearest 
approach to the ground cork used by the Spanish packers being those 
illustrated in figures 1 and 2 of this plate. Both of these grades 
were prepared by a sawmill company and were used in the com- 
mercial shipments of 1911. They illustrate the proper grade of saw- 
dust for commercial shipments, and grape packers should make sure 
that their filler is of this character. Plate III, figures 3 and 4, show 
finer ground materials which are acceptable as fillers. There is, how- 
ever, almost too large a proportion of small particles, which are liable 
to prove troublesome unless an air blast is used to dislodge them. 
It is hoped that these illustrations will serve as a guide to milling 
companies who prepare the material and to prospective packers. 
The coarser redwood sawdust obtained from the first sawing of 
green logs contains a large proportion (about 50 per cent) of coarse 
particles and can be dried and cleaned with comparative ease. The 
importance of securing properly cleaned, dry sawdust can not be 
overemphasized. If it is obtained directly from the sawmill without 
special preparation it should either be kiln dried or thoroughly dried 
in the sun. Damp sawdust will not hold the grapes in good condi- 
tion, and sawdust which has been allowed to ferment is likely to have 
a sour or pungent odor which will seriously taint the flavor of the 
grapes. The lumber companies on the Pacific coast are making 
arrangements to clean and dry the sawdust as it comes from the band 
