GATHEEING AND PEESEEVATION OF FEUITS. 



operation should be carefully saved in the jar, and be kept covered until the following 

 season. When the fruit-room is filled anew, the liquid may be put in a brass kettle 

 and placed over the fire, where it will soon evaporate to perfect dryness, and may be 

 employed again in the same manner as before. 



" Such are the cases necessary to fill the conditions we have indicated for the pre- 

 servation of fruits. The fruit-room should be visited at least once in eight days, to 

 remove the fruits which begin to decay, set apart those which are ripe, remove the 

 decaying berries from the grapes, and renew the chloride of calcium." 



In the London Gardeners' Chronicle Mr. Robert Thompson gives the following 

 description and plans of the fruit-room of a gentleman near London, who has for sev- 

 eral years exhibited pears in fine condition at a season when the same varieties are 

 generally gone. It illustrates the leading principles to be observed in building a fi-i;it- 

 room ; but it must be remembered that in our Northern States at least, greater pre- 

 cautions must be taken to prevent freezing. Thick walls with air spaces, or filled with 

 some non-conducting material, are among the esentials in this regard. 



PLAN OF JIR. MOORMAN S FKUTT-ROOM. 



" Description AND Plans of Mr. Moorman's Fruit-Room. — The room was not 

 originally constructed for a fruit-room ; but by a little adaptation Mr. Moorman has 

 succeeded in rendering it a most excellent one, as is proved by the prizes aAvarded for 

 the productions exhibited from it, — not in any one year, but repeatedly, year after 

 year. It is a partitioned-off portion of a loft which extends over a coach-house and 

 stables, and is that part which is above the coach-house. It was originally fitted up 

 larness-room, the walls, as is usual in such places, being lined with wood. The 

 is slated. The range of building is detached, and faces the southwest. 



