296 THE FLORAL WORLD AND GARDEN GUIDE. 



four tiers of shelves above, arranged about two feet above each 

 other. To form these, stout uprights will be necessary, at a dis- 

 tance of about four feet apart, one row by the side of the walk, and 

 the other close to the wall ; both sides being arranged in the same 

 manner. Stout cross pieces, about four inches square, should be 

 fixed to these uprights to support the lattice-work of the shelves 

 upon whicli the fruit is to be placed. Shelves formed with lattice- 

 work are preferable, as the air can circulate more freely amongst 

 the fruit, and more layers can be placed upon each shelf, as three 

 layers upon an open shelf or table would keep better than two upon 

 a closely-boarded one. "Nine-inch deals, an inch in thickness, cut 

 up into three strips, and each strip placed about an inch apart, and 

 nailed securely in its place, are the best for forming the bottom of 

 the shelf. A strip must also be fastened along the front to prevent 

 the fruit falling off. The cost of a house of this description, 

 though sufficiently complete for all practical purposes, is by no 

 means excessive. 



The site selected for the house should be shady, to prevent the 

 snn shining on the roof during the spring months, when it is of the 

 highest importance to maintain an equable temperature. Shade 

 may be secured by planting a belt of trees on the sunny side. If a 

 fruit-room is so built that every outburst of sunshine upon it causes 

 the temperature to rise to almost summer heat, the fruit will be 

 prejudicially influenced by it, and arrive at a state of ripeness 

 before its proper season of use, to the manifest injury of the flavour. 

 It should be well known that any attempt to hasten the ripening of 

 such fruit as apples and pears will end in disappointment, for it is 

 impossible to secure the same degree of flavour in a prematurely- 

 ripened pear as that obtained in fruit arrived at its natural period of 

 maturation. If the internal atmosphere becomes heated so as to 

 cause premature maturation, it must as a natural consequence de- 

 teriorate the quality. The same kind of reasoning will hold good 

 with respect to thinly-constructed or exposed buildings, for if they 

 are not proof against the influence of severe winters, the heat of 

 the internal atmosphere will be during the coldest season too low to 

 allow of the proper maturation of the fruit when its season of ripen- 

 ing arrives. Zor my own part, I would prefer a fruit-room so con- 

 structed that in ordinary a^ inters the internal air should never 

 register lower than 35*^. There is no doubt a minimum of 40^ and 

 a maximum of 50° would be still better, but it would be difficult in 

 buildings of ordinary construction to secure an equable temperature 

 of 40^. Whit surprises me most is to know that people sometimes 

 recommend cellars for the preservation of fruit. It is true they 

 may serve for such fruit as culinary apples, but I should never 

 expect to eat a well-flavoured late-keeping pear from such a struc- 

 ture, for all cellars are more or less damp and insufficiently venti- 

 lated. The only thing which can be advanced in favour of collars 

 for such a purpose is the fact that they maintain a pretty uniform 

 temperature. !Now I admit to the fullest extent the importance of 

 securing an equable temperature in all rooms where fruit is stored ^ 

 but, at the same time, if it is accompanied with a moist stagnant 



