File:Annual report of the Fruit Growers' Association of Ontario, 1908 (1909) (19364327225).jpg

Identifier: annualreportoffr1908frui
Year: 1909 (1900s)
Authors: Fruit Growers' Association of Ontario
Subjects: Fruit Growers' Association of Ontario; Fruit-culture; Fruit-culture
Publisher: Ontario Dept. of Agriculture, (Warcick Bros.
Contributing Library: Brock University
Digitizing Sponsor: Brock University - University of Toronto Libraries

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3o' REPORT OF No. 17 lection of vegetables and in everv case the leading varieties were represented as will be seen from the list. These vegetables were sent to cold storage, where they were carefully packed in boxes made for the purpose. The pota- toes, turnips, winter radish, horse radish, parsnips, carrots, salsify, arti- choke, and corn were wrapped in a coarse manilla paper and packed in boxes. In the bottom and on top we used excelsior in order to tighten the boxes and prevent bruising. All the rest of the vegetables were shipped in slatted crates. The cab- bage and cauliflower were packed in long crates. In packing, the crates were lined with coarse paper and padding of excelsior, each head of cabbage being wrapped in parchment paper and placed carefully and lightly in crate. The cauliflower were treated the same way. except that additional precau- tion was taken to protect the head by wrapping this in parchment also. The Kale and Brussels sprouts were also shipped in long crates, each specimen being wrapped in thick paper and carefully packed. The celery was packed in cases 18 inches by 24 and 24 inches high. The bottoms were made of board and the first slat was 6 inches broad. This was
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Portion of Ontario Fruit Exhibit at London, England. done in order to protect the roots and to keep the sphagnum from falling out. Each bunch was wrapped in paper as far down as the roots. Then they were carefully laid on end with moist sphagnum around the roots. This was done to keep the celery fresh. The following is a list of vegetables shown : Artichokes, Borecale, Curly Kale, Brussels sprouts, Cabbage, red; Cabbage, Savoy; Cabbage, flat; Cauliflower, Erfurt; Cauliflower, Snowball; Celery, White Plume; Celery, Paris Golden; Celery, red; Carrots, ox heart; Carrots; Cucumber; Citrons; Egg Plants; Onions, White Globe, Yellow Danvers, Ked Wethersfield, Red Globe, Prizetaker, Rocca, White pickling. Parsnip; Peppers, a collection of about twenty varieties; Radish, winter; Salsify; Squash; Potatoes, Delaware, Crown Jewel, Late Rose, Beauty Hebron, Rural Xew Yorker, Ontario Beauty; Turnip, white; Turnip, Swede; Vegetable Marrow; Horseradish. Canned Fruit and Vegetables. The canned fruit and vegetables and preserved fruits were collected from some of our large canning and preserv- ing factories. This exhibit consisted of a complete collection of all our

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