314 



The Canadian Horticnltutist. 



eries and niilkrooms, now in use in 

 the Western States, present the most 

 satisfactory sohition of the problem, 

 as in them the above conditions are 

 economically realized in their most 

 perfect form. These rooms are in- 

 closed on the top, bottom and sides 

 with four dead air spaces, with double 

 doors for entrance, and they are 

 made as nearly air-tight as possible. 

 Fresh air is supplied at the bottom 

 through a subterranean passage 

 about twelve rods long and eight to 

 ten feet below the surface of the 

 earth. This passage is two feet wide 

 and one foot high, formed of stone- 

 work. Through it a constant cur- 

 rent of air is passing into the room. 

 The temperature of this air is con- 

 trolled and regulated by that of the 

 earth at the depth of the passage. 

 Moisture is deposited if the tempera- 

 ture is increased, so as to give nearly 

 a uniform amount in the room. 



Prof. Arnold is authority for say- 



ing that while the extremes of heat 

 and cold in these States vary from 

 no'' above to 40° below, these rooms 

 will not vary in temperature over 

 five degrees during the year, uni- 

 formly remaining near 50°. The air 

 is pure, and the room is perfect as a 

 milk-room. Ventilation is perfect, 

 with uniform temperature and mois- 

 ture. 



Such a building need not be ex- 

 pensive. It can be built of coarse 

 lumber, the air spaces sheeted with 

 building paper, while the stone pas- 

 sage can be put down for from five to 

 eight dollars per rod, depending upon 

 the hardness of the soil and the 

 proximity of stone. We have no 

 knowledge that any such appliance 

 has been used for keeping fruits and 

 vegetables, but it seems to present 

 just the conditions necessary for re- 

 taining every valuable quality in 

 fruits and in vegetables, and for 

 checking decay. —/i»7. AgricHltun'sf. 



EVAPORATING FRUIT. 



Advantages of an Evapopatop. 



I HOLD that every fruit-grower, no 

 matter how large or how small, should 

 have an evaporator of sufficient 

 capacity to work up all of his second- 

 class fruit of every kind — apples, 

 peaches or berries, and sell nothing 

 in a fresh or green state except 

 strictly choice fruit — evaporate every- 

 thing else. By pursuing this course, 

 vou will sometimes realize more 

 from your culls than you will from 

 your choicest fruit. For instance, 

 two years ago, I received for my 

 picked apples 33 cents per bushel 

 and evaporated my culls, which, after 

 counting out cost of evaporating, 

 netted me 40 cents per bushel — 7 

 cents more than my best apples 

 brought me. You may ask why I 

 did not evaporate all. Well, for two 

 reasons : — ist. I did not know that I 

 would receive so much for them. 



2nd. If I had known it, my evapcH"- 

 ator was not large enouo^h. Last 

 season I put up a new evaporator 

 and prepared nearly 8,000 pounds of 

 choice fruit and sold most of it at 

 home for 10 cents per pound. One 

 lot I shipped to Colorado brought 

 me iih cents after paying freight. 

 None of the fruit worked up would 

 have been marketable in any other 

 way, and would have been mostl}' 

 wasted, but for the evaporator. 



Another advantage in having an 

 evaporator, is that you will have a 

 finer lot of shipping fruit, you c an 

 afford to cull closer and will do it, 

 when the culls will bring you very 

 nearly, if not fully as much, thrown 

 out, as they would thrown in, and 

 you will, therefore, have a fruit pack- 

 age of a fancy quality, which will 

 bring you more money. So 3^ou not 

 only sell your culls for a good price, 

 but receive more for all your fruit. 



