332 Peach-Growing 



any of the others. None of them represents perfection. 

 Doubtless any one of them can be used with some measure 

 of success. The points of a good heater, or oil-pot, without 

 regard to relative importance, are : Convenience in handling 

 (so made that they can be stacked or " nested" when stored) ; 

 construction such that a proper draft is secured when in 

 operation ; good construction so as to prevent loss of oil from 

 leakage ; adequate provision by means of a suitable cover for 

 keeping out water when the heaters are placed in the orchard 

 in preparation for anticipated needs; capacity for holding 

 oil in quantity sufficient to burn for at least four to six hours. 

 The latter is obtained in different types of heaters both by 

 the direct capacity of the heater and in various types of 

 reservoirs. 



It is difficult to determine what type of heater is the most 

 satisfactory, since each may possess certain advantages over 

 the others. The lard-pail type (so called because in shape 

 it is not unlike that of the common lard-pail) with a center 

 draft arrangement, holding 5 to 8 quarts, usually has given 

 good satisfaction. This type is shown in Plate XXIV where 

 the pots are distributed in an orchard for use, also in 

 Plate XXV where they have been assembled and are 

 awaiting storage. An oblong, rectangular reservoir type 

 holding about 3 gallons and provided with a sliding cover 

 to which is attached a partition that divides the reservoir 

 into two parts and w^hich is regulated by opening or closing 

 the cover, has also been considerably used. 



The number of heaters or fire-pots required for a given 

 area depends obviously on the temperature that must be 

 counteracted and the type and capacity of the heater used. 

 However, rarely less than 50 heaters and seldom more 

 than 100 to the acre are used. 



