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Journal o f Agricultural Research 
Vol. XXIX, No. 3 
Fig. 11.— Temperatures obtaining in different parts of a box of wrapped 
and in a box of unwrapped Winesap apples, during exposure to external 
temperatures at or below 20° F. for 96 hours 
Fig. 12.—Comparison of the temperatures obtaining in the bottom of a box of 
wrapped, a box of unwrapped, and a barrel of unwrapped Winesap apples, 
during exposure to external temperatures at or below 20° F. 
