I have so far only finished up for cold storage one-half of the room, using the other half for a packing room, so that my present facilities are only 28×28 feet. This room is cooled by eight inch pipes of galvanized iron, extending from the attic above to troughs near the floor, that are sloping so as to carry off the melted ice. These pipes are on both sides about two feet apart. The ice is pulled up into the attic by horsepower and broken up small enough into pieces to feed the pipes. The amount of salt used with the ice depends upon how fast we want the ice to melt. A large quantity of salt cools the storage down quicker. In practice I find that it takes one hour for a man to elevate a ton of ice, chop it up and fill the pipes. They hold something over a ton and must be filled every other day in ordinary September weather. It will not do to let the pipes remain less than one-half full. When the ice gets down that far, we have to fill again.
The total cost of my storage when it is entirely furnished up and the present capacity doubled will be about $3,000.00. At present it holds 2,000 standard size apple boxes.
I find that it only pays to put in good fruit that in ordinary seasons will keep until the first of March and hold its flavor well and give good satisfaction on the market. Icing stops about the middle of November. The cost per box for storage is as follows: Ice and salt, ten cents. Interest on investment, six cents. I have figured out carefully the entire cost of growing and storing apples, and find out that leaving out the interest on the value of the land, it will approximate forty-eight cents per bushel. This includes cultivation, spraying, packing, and picking. The question which now interests me is whether we can grow fruit good enough and stand the expense and compete with apples grown in the other good fruit sections of the country.
Mr. Older: I had the pleasure of visiting this plant with Mr. Wedge, and this man had quite a good many boxes of as fine apples as you would wish to see. This was along the latter part of February, and they were in fine condition. He had a lot of Jonathans and Yankees and some other varieties I don't remember, grown on top-worked trees there.
The Plum Curculio.
EDWARD A. NELSON, UNIVERSITY FARM, ST. PAUL.
(Prize Winner at Gideon Memorial Contest.)
The small crescent-shaped punctures, so common on apples, plums, peaches and other fruits, are made by a small snout-beetle known as the plum curculio. The beetles issue from their winter quarters at about the time the trees are in full bloom and feed on the tender foliage, buds and blossoms. Later they attack the newly set fruit, cutting small circular holes through the skin in feeding, while the females, in the operation of egg-laying, make the crescentic cuts so characteristic of this species. The egg, deposited under the skin of the fruit, soon hatches into a very small whitish larva or grub, which makes its way into the flesh of the fruit. Here it feeds greedily and grows rapidly, becoming, in the course of two weeks, the fat, dirty white "worm" so well known among fruit growers.