The Canadian Horticulturist. 201 



inner surface. Before putting down the paper lining and floor, fill in between 

 the framing dry sawdust and pulverized charcoal mixed. Board up the outside 

 with tightly-matched boards, filling in as you board up with the sawdust and 

 charcoal, as well as the top. The door for entrance to the room must be made 

 to shut against broad jams and angular closures like an iron safe, so that it 

 cannot stick by swelling. It should be made by framing and packing with 

 sawdust and charcoal, in the same manner as the room, which should be between 

 the walls from 12 to 15 inches. 



In the ceiling of the cold room, frame an opening large enough to let in a 

 galvanized sheet iron box of sufficient size to hold as much ice as you may wish 

 to store, or about one-tenth of the capacity of the whole room. The ice cham- 

 ber should be fitted into the opening tight, with a flange all around top. It 

 may be No. 18 or 20 galvanized sheet iron. To the bottom attach a coil of 

 galvanized iron or lead pipe, running two or three times around the room, 

 hanging on hooks or brackets, just the level of the ice box. Pass the end of 

 the coil through to the outside of the room and terminate in an inverted siphon, 

 so as to retain the water within the coil up to a level just below the bottom of 

 the ice box. This is for the purpose of economizing the cold from the waste 

 water by circulating it around the room. From the cross beams of the ceiling, 

 as bearing for the weight of the ice, place two or three straps of square iron, of a 

 size sufificient for carrying the weight of the ice you intend to put in. Let them 

 hang upon the inside of the galvanized iron box to within an inch of the bottom. 

 Upon these straps lay a hardwood grating. Make a galvanized iron cover to fit 

 tightly upon the ice chamber, and a wooden one to close over the iron one. 



To prevent the water that may be condensed upon the outside of the ice 

 chamber from dripping down upon the goods, make the bottom of the ice 

 chamber bulge a little downward, so that the condensed drops will run to the 

 center, or one side, where a small pan may be hung with a small pipe leading to 

 the outside of the cold room, and a siphon attached to prevent ingress of air. 

 The ice chamber may now be charged to its full capacity with ice, and if a very 

 cold room is required, sprinkle a layer of salt between each layer. This, how. 

 ever, is seldom done. The principle upon which the cold room is constructed 

 is that there shall be no communication between the ice with its moist vapor 

 and the air of the cold room. Any moisture made by the cooling of the air, 

 which is precipitated upon the iron surface of the ice chamber, is at once con- 

 veyed out of the room by the drip pan and its pipe. Hence there is no need of 

 any special ventilation, more than what will naturally occur by the use of the 

 door and the small leakage through its closing crevices. 



The ice chamber requires no ventilation, hence economizing the ice to the 

 best advantage, while the water from the melting ice is turned to the best account 

 by circulating around the room in the waste pipe. 



The best temperature for fruit is about 34 degrees, or any temperature 

 below 40 degrees and above freezing, where this kind of stock is often changing 

 by sale. If stock is to lie for a considerable time, 34 degrees should be obtained 

 if possible. 



