CONSTRUCTION OF FRUIT ROOMS. 



ble walls, filled with powdered charcoal. The fruit is arranged on shelves, and on 

 tlie approach of the severest weather of winter^ it is removed and packed in boxes, 

 with a thin laj-er of clean r^-e straw between each tier. The boxes are then placed 

 together, and covered with hay three feet deep. Joseph Moormax, of London, has 

 a fruit room, also over a carriage house, the walls not filled in, and perhaps in other 

 respects not so secure from frost as would be desirable. A small stove is therefore 

 placed in one corner, to be used when necessity demands. (It is also used for repelling 

 moisture.) lie succeeds admirabh', however, in preserving an even temperature, and 

 states that " when the weather becomes frosty, it is several days before the thermometer 

 is affected as much as one degree." Tlie fruit room of the London Horticultural Society, 

 under the charge of Robert Thompson, is doubtless a more perfect structure; the double 

 walls, eight inclies apart, are filled in with dry moss, and according to the statement of 

 H. W. Surgent in a former number of the Horticulturist, fire is never used, although the 

 thermometer in open air has sunk to 5* below zero. The fruit is on open shelves. Long 

 continued severe weather, as often occurs in this country, would of course be more diffi- 

 cult to guai'd against than a sudden snap. 



It is obvious that artificial heat should be used with extreme caution, as it is changes 

 of temperature and of moisture that cause speedy decay. Ventilation by opening the 

 room to the air outside, is only to be effected when the temperature within and without 

 are the same. Some French horticulluiists have made use of the chloride of calcium* for 

 absorbing the superabundant moisture of their fruit rooms, which entirely obviates the 

 necessitj' for currents of external air, and without any change in temperature. It absorbs 

 double its own weight of moisture, and then becomes liquid. It is placed in a shallow 

 wooden box, so as to expose two or three superficial feet to the air, the box being open also at 

 one corner, which being placed lowest upon a table the liquid chloride immediatel}' drains 

 off and runs into an earthern vessel. It may then be dried over a hot fire, and be as 

 good as befoi'e. 



The amount of moisture in differrent localities and situations, is no doubt quite unlike. 

 Some cellars are much dryer than others, which is a reason that some are quite success- 

 ful in keeping fruit, when others with equal care entirel}' fail. An important object in 

 selecting an upper room is not however merely to avoid inoisture. To secure coolness is 

 the main reason — especiall}' during the last half of autumn, when a great man}' winter 

 pears arc permanently injured for keeping by too much warmth. But the moisture of the 

 air should be so regulated as never to condense upon the fruit, (kept at the same tempera- 

 ture.) producing what is usually termed sweating — nor to be so little that the fruit shall 

 throw off its juice to the dry atmosphere, producing shi'ivelliug. A little experience in 

 a well constructed room would enable any one to manage this point accurately'. 



We should have mentioned, when speaking of the construction of the shelves, that they 

 should be evenly covered with some soft substance, one of the best of which is ha}' made 

 from the spear or June grass, (^Poa pratensis,') which is remarkable for its softness and 

 elasticity. The fruit should then, after being carefully assorted from all bruised or de- 

 cayed specimens, and wiped dry, be placed in a single layer upon this, without touching. 



It will be understood by all familiar with keeping winter pears, that when the speci- 

 mens approach the usual period of maturity, they should be successively removed to a 

 warmer room, Avhere a ^aw days will develope their golden color and their melting tex- 

 ture. 



As we have already observed, the great leading requisite is a low and uniform tempera 



* Obtained by heating common chloride of lime. 



