The Salt Lake herald-Republican. [volume] (Salt Lake City, Utah) 1909-1918, 1910-04-03
TELLS MODERN WAY
TO PROTECT FRUIT
Continued from Page ons.)

Continued from Page one.)
in the spring until danger is past. This
| covers a period of from four to six
weeks, making allowances for the diff
1 ferent varieties and the variations in
| time of blooming
| 4. Heating appliances should be
placed in position in the orchard at the
| first indication of swelling buds, pro-
| vided with fuel and be ready TO fire at
moments notice. In cases where there
| are no trees or other Windbreak on the
windward side OF the orchard, a dou-
| bic row of pots should be placed slightly
! 70 the outside Of the outer row of
trees, as safeguard against the
| passing wind currents. The average
danger point is 80 degrees, but when
the temperature is falling it is best to
start the fires when the temperature
| Is at 80 or "a, and regulate the fires
to meet conditions, seeking to main
tain the temperature.
B. Each orchard should be provided
with a number of tested thermome ters
which should be hung at an elevation
of about four and a half feet from
should be hung outside of the heated
area to guide the firemen as to actual
conditions around the orchard.
6. The heaters should be so con-
structed as to provide an adequate sup
ply of fuel for seven to ten hours
burning. OIL pots should have
capacity of from two to three gallons
of oil or there should be enough I'M
lighted pots in reserve to provide for
every contingency. The critical time
is usually just before sunrise in the
morning, and there must be a certainty
of ample fuel left for that time. The
greater the capacity of the heater, the
fewer will be required per acre.
Z Eternal watchfulness is the price of
success in orchard heating. Take no
chances. but when the temperature is go
ing down and is reaching toward the
danger point, light up. Do not trust pat
ent thermostats with electric alarm bells
When there is danger in the air keep your
eye on the thermometer nd be ready for
quick work.
In selecting heater it is agreed that
the following requirements should be con-
sidered;
Points for Orchardists.
1. The heater should be as simple as
possible in construction and easily Oper
ated.
?. 1t should carry a supply of fuel suf-
flcient to burn through a night of from
six to eight hours. AS the critical time
is just before sunrice, the pot should be
of sufficient capacity TO supply a maxi
mum heat at that time, If necessary.
3. The heater should be easily ad-
justed and controlled. This is important
both from the standpoint of economy in
oil and from the standpoint of effective
ness. Wnen the temperature DeSlnS 10
fall it may go only a degree or two,
barely approach the danger point, or may
go far below it. A ten-acre orchard would
contain 500 to LOCO or more heaters. The
operator must be able to adjust them
almost on the run or have large num-
Der of assistants to control this number
of pots promptly when necessary.
4. The heaters are filled and placed in
the orchard in the spring when the buds
commence to swell. There they remain
i throa 20 civ
weeks. During that time there is spray
ing, cultivating and irTigating to be done
and the heaters must not interfere. For
this reason the fewer heaters needed the
better. Where a small pot is used, so
many are required that they are in the
way; must be moved frequently, and are
easily upset.
5. Heaters are placed in the orch
ards when the buds begin to swell.
They are filled with oil and remain
until no longer needed. They must be
arranged so as to protect the oil from
rain and should not be easily dis
turbed by wind. If water gets into a
pot it Invariably causes trouble. When
exploding, blows all the oil from the
pot. Rain and wind almost invariably
precede a cold wave, so care should
be taken to have heaters that will
withstand such storms with safety.
"Whfle orchard heating as a protec-
rather startling innovation, it is rea-
sonable, and business competition
alone will quickly force its general
adoption The community that can as
sure a regular annual crop of fruit
can make such market alliance that
will insure the marketing of the crop
without difficulty and with less ex-
pense than will result to the commune
ty that turns up missing every few
years. The establishing of markets and
trade channels is an important and
generally expensive work. With the
annual crop from any community as
sured, the selling and buying agencies
can make their preparations in ad-
vance and improve their methods of
handling from year to year. Under
present methods it is impossible to
make any definite preparations to |
handle a crop of fruit from any sec |
ton until early summer, when IL is |
known that there win really be a
crop to handle.