THE STORY OF THE BANANA. 
21 
ratus must contend with the heat generated by the respiration of 
the fruit itself. 
Naturally ventilated ships, which are generally used on the shorter 
mns, are equipped with large ventilators placed at convenient points 
to supply fresh air and draw out the stale air. These ventilators are 
manipulated by turning the large intake cowls to or from the 
direction of the wind. 
During the entire voyage the fruit is carefully inspected at regular 
intervals every few hours, day and night, and the temperatures of the 
fruit holds closely observed and recorded. In the winter season, 
while the ship is approaching the Northern Atlantic ports, it is some- 
BANANA UNLOADING MACHINES AT NEW ORLEANS. 
times necessary to use artificial heat in maintaining the desired 
temperature of the fruit. 
The voyage from the various banana shipping ports of Central 
America and Jamaica to New Orleans, Mobile, or Galveston consumes 
from three to a little over five days; and to Boston, New York, Phila¬ 
delphia, or Baltimore about seven or eight days, according to the dis¬ 
tance, route, and the speed of the vessel ; while the voyage to England 
consumes about fourteen days. On account of the longer ocean 
voyage the bananas shipped to the English market are of a thinner 
grade, i. e., less fully developed, than the fruit sent to the United 
States. 
