FRUIT CULTURE. 91 



But the production of new and choice varieties of fruit is not 

 the only labor of the pomologist. The great annual loss from 

 decay constrains me to say a word more on the preservation of 

 fruits. Probably twenty five per cent, of our summer and 

 early autumn fruits either rot, or, to prevent loss, are forced 

 upon the market at very low prices. In the hot season of tho 

 year, and with certain species of fruit, this evil cannot be entirely 

 overcome ; but that it may in a great measure be controlled by 

 suitable fruit-rooms and other expedients, and that we may thus 

 prolong the season of fruits beyond their usual duration, we 

 entertain no reasonable doubt. What we especially need ia 

 valuable late avitumn and winter sorts. These, however, will 

 not supersede the necessity of suitable storehouses, without 

 which the heat of our warm autumnal months is liable to start 

 the ripening process, and compel us to dispose of them. 



The proper construction and management of these is, there- 

 fore, commanding the attention of pomologists, both in this 

 country and in Europe. Their success is found to depend on a 

 perfect control of the temperature, moisture and light. After 

 liaving built and managed four fruit-rooms, upon different plans, 

 I am of opinion that a proper equilibrium of temperature and 

 moisture cannot ordinarily be obtained without the use of ice. 

 The preservation of the apple is less difficult than that of most 

 other fruits, and is tolerably well understood by our farmers. 

 Still, how few specimens, even of this fruit, are brought to our 

 spring "market in a fresh and perfect condition ! The art of 

 keeping the pear, and fruits of delicate texture, is much more 

 difficult ; and it is to these I particularly refer. 



Having heard of the great success of Mr. Schoolcy, of Cin- 

 cinnati, Ohio, by his celebrated discovery for the preservation of 

 meats, I opened a correspondence with him with respect to the 

 application of the same process to the preservation of fruits. 

 He subsequently visited me at Boston, and advised as to the 

 construction of a fruit-room upon his principle. This I have 

 found, during the last winter and present summer, to operate in 

 accordance with his statement, as illustrated by Professor Locke, 

 in his " Monograph upon the Preservation of Organic Sub- 

 stances." By his plan, the temperature and moisture of the 

 fruit-room, and consequently the ripening of the fruit, may be 

 perfectly controlled. One gentleman informs me that he kept 



