286 The Canadian Horticulturist. 



COLD STORAGE FOR FRUITS. 



N fruit growing, as in everything else, writes Judge Sitzel in the 

 Philadelphia Ledger, no one can expect to succeed who does not 

 take an interest in his business. The future of fruit growing in 

 this country is undoubtedly bright, and while there may not be a 

 fortune for everybody, there is pleasure, at least, for all who 

 embark in the pursuit. One of the most important adjuncts in 

 the raising of fruits is the cold-storage house, by means of which fruit can be 

 kept and put on the market when it will command the best prices. The seUing 

 period can also be prolonged. On any well-managed fruit farm the cost of such 

 a plant will soon be made from the profit. I have inspected houses that cost 

 from $300 to $7,000, and as a rule the small houses are not a success. Some 

 years ago I had drawings prepared for one that cost $100, and the other $7,000. 

 The larger had a capacity of about 3,000 barrels. Of this, the outside dimen- 

 sion was 40 X 55 feet; the outer wall two feet deep and lined with cement. 

 Next to this was an air space of seven inches, and inside of this a charcoal lin- 

 ing of four inches. The storing room was divided into six departments entered 

 from the vestibule, through which entrance was made by the outside. These 

 doors were always kept carefully closed to prevent a sudden change of air. 

 Spouting was arranged between the joists to carry off the water from the melting 

 ice. There was no ventilation in the storage-room, except what was admitted 

 through the entrance doors. The ice chambers had two large venti- 

 lators in the roof. The ice was covered with corn fooder, or similar substance, 

 for protection. In the construction of fruit houses it is essential to build them 

 strong. I have found that unripe berries can be preserved in their natural state 

 a long time in jars filled with dry sand and sawdust, and placed in the ground 

 at a depth that would give an equal temperature. An evenly cold tempera- 

 ture is a reliable preventive of decay in fruit and to this is due the success of 

 the fruit house. If pears are properly handled and put in the fruit house until 

 the market is bare of those varieties, twice the money can be made. The same 

 with vegetable aud stone fruit. The temperature of a well-constructed fruit house 

 and can be kept between 32 degrees and 40 degrees. 



What is true of cold storage of fruits may be said about cold storage for 

 vegetable, and milk products, as well as fresh meats. We believe that if the 

 farmers, of a township for instance, would unite in building a farmers' cold- 

 storage house, wherein butter and fresh meats could be stored, that it would 

 prove such a success that the system would immediately become popular 

 throughout the entire country. By this system, there would be no need of 

 rushing butter or vegetables upon the market when there was a glut, but they 

 could be held in cold storage until such a time when they could be sold to the 

 best advantage. — Prairie Farmer. 



