492 GARDEN MANAGE3IENT. 



eight days of exposure in fine weather, the superfluous moisture will have cHs;- 

 appeared : after this closo and hermetically seal all the openings ; even the 

 doors should be closed, except when it is necessary to enter. 



1514. Hitherto we have only spoken of drying up the moisture by the 

 atmospheric cuiTents, which in damp weather presents serious difficulty in 

 curing the fruit : it being found impossible to exclude altogether the external 

 moisture, which is most injurious to it. In such circumstances, chloride 

 of calcium may be emploj'ed with great advantage. This salt, which is 

 moderate in cost, has the property of absorbing about double its own weight 

 of moisture when exposed to the atmosphere. Introduced into the fruit-house 

 in sufiicient quantitj'^, this salt absorbs the humidity given out by the fruit, 

 .and maintains the atmosphere in a state of sufficient drj'uess. Chalk has 

 also the quality of absorbing moisture ; but much larger quantities are required. 



15 15. In employing chloride of calcium a sort of box is prepared, lined 

 with lead, about 20 inches by 30, and some half an inch deep, and sloping to 

 a corner which has an opening. This box is placed on a table slightly inclined, 

 with a jar immediately vmder the opening. Into this comer the water col- 

 lected drains when it has accumulated in sufficient quantities by the attrac- 

 tive powers of the calcium. If preserved in jars, the calcium may be made 

 fit for use again by placing the liquid in a flat pan, and evaporating the 

 water over a slow fire until the salt is again perfectly dry. The residue is 



.still chloride of calcium, which may be employed over and over again with 

 the same result, 



15 16. The fruit-room at Dalkeith Palace, which is nearly the same as that 

 atChiswick, Mr, Mcintosh describes as "having hollow walls to resist the 

 external damp, heat, and cold. Ventilation is carried on by an opening in 

 the ceiling ; damp or foul air escaping through boxes, issuing at the top of 

 the walls. Both ends of this ventilating-tube can be shut when necessary by 

 letting down flap-lids, to which lines and pulleys are attached. The ceilings 

 are triple-coated with plaster, and deadened with n egging above. The slates 

 are laid in mortar, and double-thick lining is laid under them, tongued and 

 grooved. Thin canvas curtains hung on rollers are let down in front of the 

 shelves to exclude air and light when it is necessary to open the door. The 

 fruit is laid on the side-shelves on both sides, and a central table serves for 

 .sorting. Drawers under this table are appropriated to the more choice 



apples and pears. The shelves themselves are open trellis-work, on which the 

 fruit is laid." 



15 1 7. Many of our readers have, no doubt, been stnick with the fine appeai'- 

 ancc and rich flavom* of the Newtown pippins and other apples and pears 

 which now reach this country annually from Canada and North America. 

 Much of their fine quality is owing to the manner in which the fruit is 

 gathei-ed and preserved. We believe we arc correct in giving the following 



. as the process of preservation which it undergoes : — As the fruit-gathering 

 season approaches, tin canisters of a proper size are prepared and carefully 

 soldered; the usual size being seven inches in height by five in diameter. 



