-4^^ 



CONSTRUCTION OF FRUIT ROOMS. 



usual period of maturitj^, (as they always should be,*) and submitted to a temperature 

 scaicely above freezing, and where no change, either in temperature or moisture could oc- 

 cur, they would keep an indeffinite length of lime — it is hard to say how long, — whether 

 seven months or seven years— and the nearer they are made artificially to approach this 

 condition, the longer they will keep. This, with the exclusion of light and moisture, 

 which always tend to produce decay, constitutes all that is at present known and estab- 

 lished, relative to the keeping of fruit in a simple unprepared state. The exclusion of air 

 from fruit in its simple ordinary condition, is of less importance than is usually supposed, 

 as it usually contains within itself, all the elements for fermentation. 



Tn constructing a fruit room, therefore, the first and leading requisite is to guard against 

 changes of temperature, that is, to exclude frost and heat. Hence, the same principles 

 substantially must be applied, as in the erection of an ice-house — the adoption of double 

 walls, double roof, and double doors, forming perfect non-conductors of heat. 



The annexed plan exhibits, in substance. 



the best mode at present used for the con- 

 struction of the walls and shelves. The 

 walls are double, and may be made of brick 

 or of matched boards — the former will be 

 most secure from changes of heat and cold. 

 The enclosed plate of air serves as an addi- 

 tional non-conductor; but as its circulation 

 in this confined space cari-ies the heat from 

 one wall to another, a filling in of some po- 

 rous substance to prevent this circulation, is 

 a decided improvement. Col. Wilder is ve- 

 ry successful with charcoal dust — saw-dust 

 or dried tan would be as efficacious. On each side of the room is a window, a a, corres- 

 ponding with the two walls, so that the room may always be kept dark; each shutter is 

 made of boards, double, or with a confined portion of air. These 

 windows serve for cleaning and airing the room before gather- 

 ing the fruit, and for ventilation in a few rare instances, when 

 occupied. The doors, b, are also made double. In ordinary ca- 

 ses, all the ventilation required is effected by registers placed in 

 the walla near the floor and roof. The table, c, at the center of 

 the room, is used for the reception of fruit, before placing on the 

 shelves. It is covered with cotton, or other soft substance, to 

 prevent bruising. The shelves are divided into narrow stiips, 

 with the space of an inch between each, to facilitate the circulation 

 of air through them. The upper ones are raised at the back, as 

 shown in Fig. 2, that the fruit may be easily seen. All are pro- 

 vided with a ledge-board in front. 



Marshall P. Wilder, of Boston, has given much attention to 

 the preservation of winter pears, and has been so successful as ' Fig. 2. 



to keep good specimens through the whole of spring into the summer months. His 

 fruit room was at fiist below ground, or in other words was a eellar, but he found 

 it too warm, too damp, and not well fitted for the purpose. He then adopted the 

 opposite extreme, and constructed a fruit room over his carriage-house, havin 

 * Tliere may be a very few e.xoeplions— such, for example, as llie Andrews. 



