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DEPARTMENT OF AGRICULTURE, VICTORIA, C2-c>
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NEW YORK STATE LIBRARY
JUL 30 1939

REPORT °°VERNMENT cocumenr:

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BY

MR. JAMES M, SINCLAIR

ON THE

SHIPMENT.
ALBERT R. MANN

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By Authority:
ROBT, S. BRAIN, GOVERNMENT PRINTER, MELBOURNE.

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1895.

Cornell University

Library

The original of this book is in
the Cornell University Library.

There are no known copyright restrictions in
the United States on the use of the text.

http://www.archive.org/details/cu31924084872211

DEPARTMENT OF AGRICULTURE, VICTORIA.

REPORT

BY

MR. JAMES M, SINCLAIR

ON THE

PRESERVATION OF FRUIT FOR
SHIPMENT.

By Authority :
ROBT. S. BRAIN, GOVERNMENT PRINTER, MELBOURNE.

1895,
6148.

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THE PRESERVATION OF FRUIT FOR
SHIPMENT.

Victoria is rapidly becoming a large fruit-producing country,
and from the variety of soils and climate within her territory,
this industry is capable of unlimited expansion, if an export trade
could be opened up to make it profitable. Efforts have been
made to send fruit to London, but, with the exception of apples,
only with a moderate degree of success, and no certainty that even
these would arrive in good condition. The shipment of grapes,
apricots, peaches, and oranges so far have resulted in failure.
Whilst, however, we have been content to make our shipment
trials only by means of refrigerator chambers, on the other side
of the Pacific experiments have been made in another direction
to secure the preservation of fruit during transportation. These
efforts have been crowned with success, and by utilizing a simple
law in nature, a further stage in the progress of development of
our so-called civilization appears to have been arrived at.

When in San Francisco in September of last year, the secre-
tary of the State Board of Horticulture, Mr. Lelong, mentioned
to me that a discovery had been made of a new method of fruit
preservation by means of sterilized air, by Dr. Perkins, of Ala-
meda. He informed me that he had taken the deepest interest
in the experiments which had been carried out by Dr, Perkins
(who is a member of the State Board of Horticulture, and also a
fruit-grower), and was satisfied that they were a success. He
also stated that two scientific gentlemen—Professor Hilgard, of
the California University, and Professor Smith, of the Standford
University—had been appointed from the Board toinvestigate the
process, and had reported on it in the most favorable terms.
From what Mr. Lelong stated, and knowing the value to Victoria
of any discovery which would enable us to ship fruit to Europe,
I went and saw Dr. Perkins, and had three lengthy interviews
with him respecting his method.

Dr. Perkins is at present an Episcopalian minister at Alameda.
I found him to be a gentleman of high scientific attainments.
As a proof of which he has been honoured by the Academy of
Science in Paris creating him a member, and sending him also a
gold medal in recognition of his merit as an inventor. He
informed me that in early life he was a civil engineer in New
York. He had also been consulting engineer to one of the largest
bridge-building companies in the United States.

For over seven years he had been engaged in conducting experi-
ments for the purpose of discovering a method of preserving fruit.
When he described his investigations and experiments in
endeavouring to solve the question, and afterwards minutely
detailed the principles on which the process is based, one could
not but feel satisfied that the solution of the problem had been
undertaken by a gentleman eminently qualified for it.

Az

4

I will now give his own description of the process, the prin-
ciple consisting partly in the sterilization of the air in which fruit
is kept through compression, and partly in the lowering of the
temperature by the subsequent expansion of this compressed air.
In the mechanical compression of air, if sufficient force be applied,
its temperature may be raised to 200 degrees, or even 240 degrees,
according to the extent of the power employed. The great heat
has a germicidal effect. The microbes or living germs which
induce the decay of the fruit or other perishable substances are
thus destroyed. When the imprisoned air is relieved from pres-
sure the resulting expansion rapidly lowers the temperature. It
is even practicable by a sufficient concentration of the force of
compressed air to induce actual freezing of a body exposed to an
escaping jet. Dr. Perkins’ method, allowing the compressed air
to expand in a fruit car or other confined space, is claimed to be
practicable in maintaining a temperature of 45 to 60 degrees in
the hottest weather, with a constant circulation of dry sterilized
air through the chamber.

The doctor supplemented this with the following additional
information:—

The Perkins sterilized dry-air process for the conservation of
fruit, vegetables, &c., is the result of experimental study, and is
the development of natural laws by mechanical methods. Instead
of keeping the products in a close chamber, with a moist air and
low temperature, they are placed in a continuous current of dry
air at a normal temperature, or between 45 and 50 degrees Fah-
renheit. The process is therefore diametrically opposed to refri-
geration. The basis of action is on the prime factors of decay,
which in fruit are a given percentage of sugar and acid, with a
known degree of temperature and humidity, and in connexion
with these the vitalizing and growth of the fungoid spores.
These have been carefully studied. Other factors, viz., the elec-
trical influence, &c., will be developed later. In illustration, the
development of decay in fruits of fine tender flesh, rich in fruit
juices, as the peach or apricot, is the action of the sugar and acid
in fermentation, causing an exudation of moisture to the surface.
Under a high temperature this is rapid, especially if the atmo-
sphere is humid. This exudation is essential to the vitilization
of the resting spores, and in fruits carrying a high percentage of
sugar is correspondingly vicid, catching and retaining the floating
spores in the atmosphere.

The proper conservation of fruits requires a process which will
produce the proper temperature to retard fermentation, a dry air
to absorb the moisture, and a sterilized air to destroy the germs
of fungoid growth, at least to devitalize those that may have
formed the union of the hyphea, and to thoroughly sift and destroy.
the floating spores. The process of refrigeration reducing the air
to a low temperature, either by ice or chemicals, with a large
degree of humidity, and sealed in a tight chamber, is imperfect

5

and expensive. Itis imperfect because the germs of the myeelium
will vitalize and spread their seeds with more or less rapidity,
even at alow temperature. Itis imperfect because the continuous
exudation of carbonic acid gas from a body of fruit in a sealed
chamber becomes stale and decaying, and will ultimately destroy
the flavour, though the fruit itself may not decay. It is imperfect
because the germs once vitalized, even in a low temperature, are
a source of danger and disease, injurious to the weak stomachs
of children and invalids eating such fruit without removing the
skin.

A dry sterilized air process obviates all these faults, and con-
serves the fruit in perfect condition for a longer period of time
than refrigeration. To cite one instance. Table grapes that were
found unsafe to ship, because of excessive moisture and low per-
centage of sugar, in consequence of unusual rains the previous
winter, and that would not bear ten days’ transit by refrigeration,
were by this process kept in good condition nearly three months.
The mechanical means for perfecting the process are simple and
inexpensive. The principal effort has been in adapting it to the
long carriage across the continent, through a varied climate, over
long stretches of desert, mountain, and plains.

There is little doubt of its successful application to ocean
service with some slight changes. While it was originally
intended for fruit transportation, it is almost certain to be adapted
to other perishable articles in transit. The claim is not made, nor
is it intended that this process is to supersede refrigeration, but
simply that some products will have longer life and carry better
than under the present methods of transportation, and that the
system is thoroughly economical.

Dr. Perkins informed me that the grapes preserved by the pro-
cess for three months had retained their crispness and bloom as
when cut. He showed me samples of grapes and cherries which
had been preserved by it for three years, and although the skin
on them, from re-exposure to the ordinary atmosphere, was a
little shrivelled, yet the juice of the fruit was present. Vege-
tables had also been kept for a long time by it.

The reason why the process has not received a practical.trial
in sending fruit to the eastern States requires explanation. Cali-
fornia is distant from New York, by rail, about 8,200 miles, and
from Chicago over 2,000 miles. ‘The principal markets for the
fruit crop exist in these and other great cities of the eastern
states. All Californian fruit not canned or dried locally has to
be forwarded by rail to the places referred to. In its transit
across the continent, extensive deserts have to be crossed, where
the heat is so great in summer that, if the fruit were carried in
ordinary cars, it would be desiccated and unsaleable on arrival at
its destination. All fruit, therefore, has to be carried in refriger-
ating cars, which carry on average 10 tons of fruit each. In the
journey across to New York 15 tons of ice per car are used.

6

The Southern Pacific Railroad’ Company, owning nearly 5,000
miles of lines, own all railroads going out of California, south
and eastward, also nearly all the internal lines of that state. It,
therefore, has a monopoly of the fruit traffic. In addition to this,
the company controls the whole ice supply of California. This is
all natural ice, obtained from the Sierra Nevada mountains. The
company’s line going east to Ogden crosses these mountains and
at certain points they have great storehouses, where the winter
ice is gathered and kept for summer use. All the ice for the
supply of the refrigerator cars is obtained from this source, the
Southern Pacific making a large profit out of the sale of it, as,
strange to say, this class of car is owned by a separate company
or corporation, which pays the other one a certain sum for the
haulage of them. All fruit, therefore, sent east out of California
had to pass over the Southern Pacific Company’s lines, and as
they were making a profit out of the supply of ice to the refriger-
ator car-owners it was not to be expected that they would go very
far out of their way in the direction of assisting in the introduc-
tion of an innovation which would dispense with the use of ice.
The refrigerator companies had also a large amount of capital
invested in their cars. As long as the fruit-growers in California
could stand the refrigerator rates, and send on their produce, no
very great amount of attention was likely to be given by them to
an invention or discovery like that of Dr. Perkins. On the other
hand, fruit-growers, while recognising the great benefits which
would accrue to them by the introduction of Dr. Perkins’ system
for preservation and transportation of their produce, were quite
powerless, no other railway but the Southern Pacific being avail-
able. Their recognition of the efficiency of the Perkins process,
even when it was in an earlier stage, and the fruit preserved only
in a stationary chamber, may be inferred from a resolution passed
at the Fruit-growers’ Convention in San Francisco in the early
part of last year. The resolution was as follows :—Resolved—
“That we have heard with great interest the system devised by
Dr. Perkins for the transportation of fruits to secure its delivery
without impairment of freshness, flavour, and appearance, and we
hereby express our appreciation of the merits of the system, and
this Convention earnestly requests the several railroad companies
to examine it, and to adjust their service cars to facilitate the
experiment, believing that the system may prove an efficient
means of securing a better market for our fruit.”

I may also state that, subsequent to interviewing Dr. Perkins,
when visiting a number of great orchards, each varying from
250 to 1,640 acres in extent in California, I questioned the
managers and proprietors with respect to their opinion of the
merits of the Perkins process, and in every case it was favorably
spoken of and referred to as the coming system for fruit trans-
portation and preservation. Mr. A. T. Hatch, the largest fruit-
grower in the world, owning nearly 5,000 acres of orchards,

7

informed me that he had critically watched and examined Dr.
Perkins’ process, and was so perfectly satisfied of its success that
he was making every effort to have it utilized for the transporta-
tion of Californian fruit east, and also to London. He had just
a week or two previous to my interview with him sent several
ear loads ‘of fruit across the continent to New York, and thence
shipped to London. Although the fruit arrived in fair condition
and sold well, yet the great charges for refrigeration on the rail-
road prevented any profit being realized.

The refrigerator cars weigh 21 tons each, and carry from 10 to
12 tons of fruit, and use 15 tons of ice in crossing the continent
from Sacramento to New York. The freight on the car load for
this distance is 360 dols., or £75, and, in addition, 190 dols., or
£39 11s. 9d., has to be paid for refrigeration. From Sacramento
to Chicago the freight on a car of fruit is 300 dols., and refrigerator
charges 125 dols. This will show that fair prices have to be
realized in the eastern states to give the Californian grower any
margin of profit. By adopting the Perkins process it was
claimed that the car used would be at least 7 tons lighter than a
refrigerator one, and carry the same quantity of fruit, also: that
the cost of and haulage of 15 tons of ice would be dispensed with.
This would allow a material reduction in freight to be made. In
addition to all this, came in the better preservation of fruit, and
its being retained at its terminal market (in event of not being
disposed of on arrival) in chambers fitted up for the purpose, and
so kept in a fresh condition. By this means more even distribu-
tion and glutted markets unavoidable where large quantities of
perishable ripe fruit, which must be sold on arriving, would be
obviated. :

I will here give a copy of the report of Professors Hilgard and
Smith, who were appointed a sub-committee by the State Horti-
cultural Board to report on the Perkins process :—

Report of Professors Hilgard and Smith, acting as a
sub-committee.

“ The process embraces two main points, to wit :-—

‘ First—The longer preservation of the fruit by the effect of a
slow current of air having a minimum temperature of 55° to a
maximum of 65° Fahr. passing continuously over it. :

“ Second—The maintenance of this temperature at all times in
the hot desert as well as in cold winters by approximate means
not involving the use of ice, the refrigeration being accomplished
by the expansion of compressed air.

““The committee have not had the opportunity of witnessing
the process in operation, and as regards the results must rely on
the statements of Dr. Perkins (the correctness of which we have
no reason to doubt) and the testimony of one of their number,
Professor Smith. The efficacy of a current of reasonably dry air
in promoting the conservation of fruit, so as to insure its arrival

8

in good condition, even after a considerably longer transit than
now commonly occurs, seems thus to be placed beyond doubt.
Fruit thus conserved has the additional advantage that, upon
arrival at destination, it will not under the influence of moist air
become covered with condensed moisture, as inevitably happens
when it has during transportation been maintained at a low tem-
perature by refrigeration with ice. That such bedewing of the
fruit is highly injurious to its keeping qualities is well known.
The Perkins process apparently obviates this difficulty, and leaves
the fruit to arrive and remain perfectly dry. It is but reasonable
to suppose that its life will be materially lengthened while in the
hands of the dealer and consumer—an advantage which it is
difficult to over-estimate, especially if as it is claimed fruit to be
thus treated may be more fully matured at the time of ship-
ment.

“ As regards the second point, viz., the maintenance of the air
current at the uniform temperature of say 55° to 60° without the
aid of the ice, even in the hot desert air, there is no question but
what it can be accomplished by the means claimed, viz., the com-
pression of air by means of a pump. Then, after giving it time
to cool down to the outside temperature—say 120° at most—
allowing it to expand under proper conditions, reducing its tem-
perature, and therefore that of the air current, to 55° or less. The
preposition is theoretically sound, and it seems possible to make it
practically feasible, with perhaps only a slight addition to the
weight of an ordinary car, in the way of reservoirs and minor
appliances, the exact arrangement size and form of which must
be determined by experience. As regards maintenance of the
same temperature in winter, there is no difficulty about making
‘the same appliances answer the purpose of heating by the
addition of a steam coil or otherwise.

“We are therefore of the opinion that this invention deserves.
the most earnest consideration on the part of the fruit-growers,
transportation companies, and all interested in the fruit industry,
since it appears to offer a simple (and as compared with the
refrigerating process) inexpensive solution of the problem, both of
cheaper transportation and of better conservation of fresh fruit for
the eastern and perhaps the European markets.

“KE. W. Hitearp,
“University of California.

“Emory E. Smira,
“ Stanford University.”

Subsequently, at the annual meeting of the State Fruit-growers’
Convention, Professor Hilgard spoke in most commendatory terms
of the Perkins process. He stated that any one present at the
opening of a refrigerator car in the east, when it arrived from
California, would see, when the weather was at all damp, that the
fruit became covered with a dew of water in the course of a few

9

hours, and after the moisture appears it soon causes a spot of
brown to appear on the grape. This would be obviated by carry-
ing the fruit at a temperature so nearly the one in which it is to
be marketed that it would remain dry. In his speech he also
referred to the important fact that fruit, on arriving at its destina-
tion, if prices were unsuitable, could he held over to wait on the
market.

At the time of my visit the fruit harvest was in full swing,
and large quantities were being sent to the eastern States. Trains
wholly laden with this product were being despatched daily from
the fruit districts of California. ‘The great commercial depression
in eastern cities had, however, restricted the consumption of fruit
if sold over certain values, so that a fall in prices took place.
The result of this was that many growers in California, on receiv-
ing their account sales, found that when freight and refrigerator
charges were deducted they had either made no margin of profit
on the transaction or were debited with a loss. The consequence
was a strong feeling was being expressed everywhere that unless
something could be done in the way of reducing transit charges,
fruit-growing in California would receive a great check, and
probably retrograde. The refrigeration and railway companies
both began to see this, because just previous to my last interview
with Dr. Perkins, in September, he had been interviewed: by a
representative of one of the former to ascertain whether he would
sell them the whole and sole right to the process which the
doctor had secured by patent rights. This he refused todo. A
company was also in projection, when I felt California, to get
trucks built and storage warehouses erected to be worked on the
Perkins principle. The Southern Pacific Railway Company also
deputed one of its best engineers to examine the process and all
apparatus required in working it. I left California for Utah
before the results of this examination were made known. Before
going away, however—recognising the great advantages possessed:
by the process for Victorian fruit-growers, if it proved to be so
successful as all experiments and evidence seemed to warrant it
would—I asked Dr. Perkins specially about its adaptation for the
chambers of ocean steamers. He stated that it could be applied
more readily to fruit shipment in the chambers of a steamer than
to railway cars, there being less difficulties to contend with in
this direction. I further asked him what he would require for
the use of his system by us. His reply was of the most fair and
reasonable character. He stated that he had no desire to make
his discovery (which is, as stated, covered by patent rights) the
means of exacting a large sum of money for its use and adoption,
and he was determined that it should not pass from his hands so
as to become the cause of monopoly and exaction.

If required to do so, he would come to Victoria, and personally
superintend the fitting of either cars or a vessel’s chamber for
the use of his process. provided the Government of the colony

10

paid the expense of his trip and stay there. If the result was
successful, he would only require a fair and reasonable royalty on
each 100 tons of fruié shipped.

After I left California quite a rapid development took place.
The engineer appointed by the Southern Pacific Railway Com-
pany reported in the most favorable’ terms on the Perkins pro-
cess, and so approved of it that the railway company took a large
number of shares in the California Transit and Storage Company,
as the new company to utilize and work it was termed. The
Southern Pacific Company also gave Dr. Perkins permission to
have a fruit car suitable for adaptation to his process, for trial
purposes built in their workshops, under his own personal super-
intendence. This was done, and in November last, a Perkins
car load of grapes and peaches were sent on a trial trip to New
Orleans, from Oakland, a suburb of San Francisco. A number
of bunches of flowers were also cut and put in.the car with the
fruit. The car was ran to New Orleans and back again to
Oakland, doing a journey of over 5,000 miles, and being absent
fifteen days. The trial was a perfect success, the cut flowers in
the car on their return being taken out perfectly fresh, and the
grapes and peaches in the same condition. The following report
appeared in the San Francisco Chronicle, of 11th November,
describing the arrival of the car at New Orleans :—

“ A despatch from New Orleans to a gentleman in this city
announces that Dr. Alfred T. Perkins’ experimental carload of
fruit; grapes, berries, and cut flowers had arrived in that city in
excellent condition. The fruit, grapes, and berries were as fresh
as the day they were gathered, and the flowers had not lost either
their fragrance or their bloom. Dr. Perkins’ plan for shipping
fruit promises to revolutionize the fruit-shipping industry and save
thousands of dollars every year to the California growers who
send their products to eastern markets. The doctor preserves
fruit by means of compressed air. But few people in this state
have any idea that such a method exists, but in Paris the name of
Dr. Perkins is well known, and he has been honoured by the
Academy of Sciences of that city sending him a gold medal in
recognition of his merit as an inventor. Dr. Perkins is the
pastor of an Episcopal church in Alameda. Six years ago he
began on his experiments, and for at least five years his method
of preserving fruit, flowers, and meat has been in practical opera-
tion at his home. The principle involved is very simple.
Attached to the locomotive is an air-compressor, in which the
pressure of air reaches over 80 lbs. to the square inch. Air com-
pressed to such an extent becomes heated to such a degree that
the germinal life it contains is destroyed. The sterilized air is
passed into a receiver, where it is cooled and then forced into an
airtight car in which the fruit is placed. The germ-laden air is
in turn forced out of the car, and the fruit is carried to its des-
tination in perfectly pure air. Mold and other matter of a fungus

11

nature originates in the atmosphere and settles upon fruit, where
it spreads and soon sets up decomposition. Where only pure air
reaches the fruit the process of decomposition is arrested for a
long time. By Dr. Perkins’ apparatus pure cold air is kept in
constant circulation through the car, and any impurity is forced
out through a small vent or valve in the roof. With but little
loss of power to the engine this process is kept up during the
entire journey.

“The new method of shipping fruit will, without doubt, drive
the cold storage and refrigerator car system out of the field, as
the new system is less expensive in many ways. In the first
place, the special car that Dr. Perkins had constructed weighs
only 23,000 lbs. The usual refrigerator car weighs 47,000 lbs.
Thus, Dr. Perkins can place 12 tons of fruit in his car before the
car and contents equal the weight of an empty refrigerator car.
The horse-power required to haul seven of the old cars will easily
draw ten of the new cars. It is claimed that the loss to the
shippers by the old style averages 100 dols. per car, which makes
the loss many thousand dollars a season. There is practically no
loss sustained in the new system. Another advantage claimed is
that it is not necessary now to pick half-ripe fruit, which is so
hard to dispose of in the eastern markets on account of its being
without flavour. The recent experiment proved that fruit, grapes,
berries, and flowers gathered at their best reached New Orleans
in perfect condition. This will increase the prices and demand
for California products. :

“ That there should be considerable jealousy felt by those who
have been carrying fruit in the past is not to be wondered at.
When the new fruit car reached Sacramento, a week ago yester-
day, some one broke it open and destroyed a part of the compressed-
air apparatus. After a little delay in making repairs the car went
east by the southern route in order to put the contents to a severe
test in the hot climate of the south.

“ A part of the fruit has been sold in New Orleans, but the
-bulk will be brought back to this city in order that shippers may
be satisfied as to its condition after travelling in hot weather for
‘thousands of miles, The car is expected to reach this city about
the middle of the coming week. In honour of the success of the
compressed-air system of shipping fruit a reception and good time
‘will be held at the State Board of Trade rooms on Market-street,
near Second, as soon as the car arrives.”

On the return of the car to Oakland, it was inspected by the
president and members of the San Francisco Board of Trade.
The Morning Call, a leading San Francisco daily, under date of
20th November, thus describes the inspection :—

“After a journey of over 5,000 miles, requiring fifteen days,
the experimental car, loaded with fruits and flowers, which started
from Oakland over two weeks ago, returned from its trip to New
Orleans. This car was loaded with the purpose in view of testing

12

thoroughly the efficacy of sterilized atmosphere as a substitute
for ice for use in refrigerator cars, and the results secured were in
every way of the most satisfactory nature.

“There was a representative crowd of gentlemen present when:
the car was opened yesterday morning, including the president
and other officials of the State Board of Trade, several gentlemen
who are interested in the carbonic acid plan recently tested in the
same manner as the one now spoken of, and a number of the
head officials of the Southern Pacific Company. Dr. Perkins,
who was the inventor of the process under consideration, was also
present.

“He superintended the fitting up of the car and its loading,
and went with it all the way to New Orleans, in order to see
that everything was all right, and to observe closely the effects
of the process upon the contents of the car.

“Dr. Perkins said that the car had been opened about 30 times
during the trip, and for this reason the condition of its contents-
now was manifestly not a fair test as to the merits of the plan,
but it proved upon examination that no explanation of this
character was necessary, as both the fruit and flowers were found’
to be in a most excellent condition.

“There was hardly an article in the car which showed the
slightest indication of decay. Boxes of grapes were taken out
which were as firm as the day they were packed, and which
proved to have retained all their usual flavour. Dr. Perkins
stated that these grapes were picked in the early morning while
the dew was still fresh upon them, and this statement brought
out the remark from one of the gentlemen present that they
should have been first dried in the sun before packing, as much:
injury was likely to result from the moisture spoken of after
being packed for a day or two. No trace of bad effects in this
particular were noticeable. ‘This was also true of all the fruits in
the car, and, as for the flowers, they still retained their fragrance.
and fresh appearance. Splendid chrysanthemums were brought
to the light withont a drooping leaf, looking, as the onlookers.
said, as if they had just been plucked from the garden.

“The most interesting phase of this experiment rests in the
probable cost of shipments, and, if what is claimed for the process.
proves true, the fruit-growers and florists of this state will have
great cause for self-congratulation. It is said that the maximum
cost of the shipment by the process will be 25 dollars a car, and
it is thought that 20 dollars will in most cases be amply sufficient:
to pay the cost in this respect. Shipment in the old manner by
refrigerator cars costs approximately 200 dollars each, thus making”
a saving of at least 175 dollars a car.

“Frequently in packing a car with ice as much as two tons are
wasted without securing any result, that is, it requires that
amount to get the car down to the necessary temperature before
the fruit can be put in. Another saving of magnitude by the

13

new process will be that of space, as no ice will be required, thus
giving a car a capacity fully one-quarter greater than it possesses
under the present methods. ‘This, of course, will necessitate the
construction of new cars especially fitted up for the purpose
designated.

“Competent authorities state that there are each year on an
average 20,000 cars of fruit shipped out of California, and esti-
mating the saving on each car at 150 dollars, the neat sum of
3,000,000 dollars is saved to the grower.

“A feature of the sterilized atmosphere process which will
shave quite a bearing upon its success, is that under the method,
fruits, it is claimed, will ripen while in transit, the effeet of the
air being at the same time to prevent, or rather in great measure
retard, the work of decay.

“The greatest interest was manifested in the experiments, as
Dr. Perkins reports, not only by the commission men of New
‘Orleans, but by all the fruit-growers who inspected the cars.
During the short stay in that city dozens of them looked over the
contents of the cars, and all along the line where stops were made
inquiries were frequent as to the condition of the shipment. It is
probable that another shipment will be made soon to Chicago,
after some necessary changes suggested by the first trip have
been made.”

In addition to these papers, all noticed gave similar reports. I
have received a number, referring to the success of the trial made,
but the two extracts given are sufficient.

Since returning to Victoria I have received a letter from Dr.
Perkins, which states in reference to the foregoing—“ All arrived
back in perfect condition, and the flowers were as fresh as when
put in the car. The atmospheric temperature during the trip had
a swing from 64° to 104° Fah., and the car variation was but
5° Fah. The grapes we brought back as a test were placed in
the open air, and the process had given them such life that they
were in good condition six weeks after, and the few that were left
‘dried away without decay.

*T am now experimenting in the interest of our meat carriers,
who desire a lower temperature than required for fruit trans-
portation. Ican confidently say I haveit. This will increase the
efficiency of the service, as the chambers on ship can be easily
arranged to take the air at varying temperatures from the same
plant.”

He also mentioned that they were busy at the time of writing
at the railroad workshops at Sacramento, building and developing
ears for the new service. Mr. A. T. Hatch, the large fruit-grower
previously referred to, has purchased a heavy interest in the com-
pany, and is its president.

Now, the importance of this discovery of Dr. Perkins to Vic-
torian fruit-growers can hardly be estimated. Our fruit season is
the opposite to that of the whole of Europe or the United States,

14

and if we can ship grapes, peaches, apricots, strawberries, and other
fruits successfully to arrive in good condition on the London or
continental city markets during a period when they are almost
unobtainable from elsewhere, it would simply mean the opening
of a new era of wealth to the colony.

If this is possible, and under the process just referred to there
seems little doubt of it, our butter industry, great as it is, would
soon have a greater rival in contributing to the wealth and pros-
perity of the colony. We have a very large area of land under
orchards and vineyards, and magnificent fruit can be produced
over the greater portion of Victoria. Each district from the sea
to the Murray River is suitable for the especial production of
some class of fruit. In addition to fruit, the utility of the pro-
cess, according to the experiments made by Dr. Perkins, can be:
extended to the preservation of vegetables, where our opposite
season to that of the northern one might possibly be of advantage:
also.

For internal car service in the colony, where perishable products
have to be carried during the hot summer months, the Perkins
car and service, if superior to the refrigerator ones in use in
America, would prove equally so here where artificial ice has to:
be used.

On arriving in London, on my way home from South America,.
in the latter end of March, grapes were selling at from 1s. 6d. to
4s. 6d. per lb., the latter price for the best hot-house ones. Our
early grape crop is ready in January and February, and if they
could be shipped would arrive there in March. There is a cer-
tainty, if good table grapes were landed then in first-class condi-
tion, that they would give our growers a handsome profit.

I have written fully on this matter, because from what I saw
personally, and from the evidence and proof given, I am perfectly
satisfied that Dr. Perkins’ system of fruit preservation is a success,
and appears to be equally well applicable to ocean as to railroad
service I therefore desire to place all information obtained about
it before the fruit-growers of the colony, commending it to their
earnest consideration.

By Authority: Rozr. S. Brain, Government Printer, Melbourne.