CH. VII.] THE FEriT A^'D SEED. 241 



Although the fniit is stored in sand, it is not best 

 for it to be kept there up to the very time of using, 

 for the presence of light and air are necessary for the 

 elaboration of saccharine matter. A fortnight's con- 

 sumption of each sort should be kept upon beach, 

 birch, or elm shelves, with a ledge all round to keep 

 on them about half an inch in depth of dry sand. 

 On this the fruit rests softly, and the vacancy caused 

 by every day's consumption should be replaced from 

 the boxes as it occui's. If deal is employed for the 

 shelving, it is apt to impart a flavour of turpentine 

 to the fruit. 



The store-room should have a northern aspect, be 

 on a second floor, and have at least t^wo "windovrs to 

 promote ventilation in diy days. A stove in the 

 room, or hot -water pipe mth a regulating cock, is 

 almost essential, for heat will be required occasionally 

 in veiy cold and in damp weather : the windows 

 should have stout inside shutters. Sand operates 

 as a preservative, not only by excluding air and mois- 

 ture, but by keeping the fruit cool, for it is one of the 

 worst conductors of heat, and moreover, it keeps car- 

 bonic acid in contact with the fruit. All fruit in 

 ripening emits carbonic acid, and this gas is one of 

 the most powerful preventives of decay known. 



The temperature of the fruit-room should never 

 rise above 40°, nor sink below 34° of Fahrenheit's 

 thermometer, the more regular the better. Powdered 



