Journal of Agricultural Research 
Vol. XXVI, No. ix 
524 
A study of the data from the experiments reported in Table I, in which 
fruit was withdrawn at different times in the storage season, shows that 
the oiled wrappers have delayed scald 4 to 12 weeks on Grimes, 8 to 
18 weeks on York Imperial, 10 or more weeks on Rome Beauty, 5 to 17 
weeks on Stay man Winesap, and 4 to 15 weeks on Arkansas (Mammoth 
Black Twig). The fruit that was unwrapped or in unoiled wrappers 
became more seriously scalded with the advance of the storage season, 
while that which was in oiled wrappers usually remained practically or 
entirely free from scald, the apples finally breaking down from old age 
or some other cause. The apples in oiled wrappers were usually firmer 
and crisper than those in unoiled wrappers. 
SOURCE AND PREPARATION OF OILED WRAPPERS 
Mineral oil wrappers Nos. 1, xa, and ib were treated with an oil hav¬ 
ing a yellow color and a slight odor of kerosene. The oil was of paraffin 
origin and w T as purchased from an eastern oil company having large 
holdings in the South Central States. Wrapper No. 1 wns prepared by 
applying hot oil to the usual 14-pound commercial apple wrappers and 
removing the excess of oil by stacking the oiled wrappers between un¬ 
oiled ones. The final wrappers carried 17 to 25 per cent of their weight 
of oil. Wrappers No. ia and ib w^ere supplied by a paper company; 
No. 1 a was a very heavy grade of oiled paper and No. ib a similar paper 
of medium weight, yet far too heavy for commercial apple wrapping. 
Wrapper No. 2 w^as hand oiled, as described for No. 1 with a similar 
oil from the same source, but having a higher viscosity. 
Wrappers No. 3, 3a, and 3b were treated with an oil that was similar 
to those used on Nos. 1 and 2 and of the same origin, but it had a 
higher speciiic gravity and a deeper color. Wrapper No. 3 w^as hand 
oiled, as described for No. 1. Wrapper No. 3a w r as a specially pre¬ 
pared apple wrapper purchased from an eastern paper company. See 
description in Table III. 
Wrapper No. 3b w r as a specially prepared apple wrapper purchased 
from a western company. It w T as a 14-pound paper carrying 11 per 
cent of oil. 
Wrappers Nos. 4, 4a, 4b, and 4c w^ere treated with an odorless, taste¬ 
less, colorless oil derived from a paraffin base and refined by an eastern 
oil company. Wrapper No. 4 was hand oiled, as described for No. 1. 
Wrapper No. 4a was a special apple wrapper prepared by the same com¬ 
pany that prepared No. 3b. It w r as a 14-pound paper carrying 12 
per cent of oil, or about 22 grams to too wrappers. Wrapper No. 4b 
was a special apple wrapper prepared by a middle west paper company. 
It w r as a 12-pound paper carrying 14 per cent of oil, or about 23 grams 
to each 100 wrappers. Wrapper No. 4c was from the same company 
as No. 4b, but it carried only 4 per cent of oil, or about 6 grams to each 
100 wrappers. 
Wrapper No. 5 w r as hand oiled, as described for wrapper No. 1, but 
with an odorless, tasteless, colorless oil a little heavier than that used 
on wrapper No. 4 and marketed by the same oil company. 
Wrapper No. 6 tvas hand oiled, as described for No. 1, but with an 
odorless, tasteless, colorless oil a little lighter than that used on wrapper 
No. 4, derived from a paraffin base and marketed by a middle west 
oil company. 
