362 TExMPERATURE OF FRUIT-EOOMS. 



SO as to preserve the air-chamber perfectly tight. 

 Such a room will answer every jDurpose in both 

 summer and winter. 



Fruits should never be placed where the temper- 

 ature descends below forty degrees Fahrenheit, for 

 the effect is much the same as in freezing ; the ripe- 

 ening process is checked, seldom to be resumed. 



As a general rule those varieties of fruit which 

 have the highest tint will mature earlier than those 

 which are green, and in some kinds, such as the 

 Vicar of Winkfield pear, those specimens which 

 have not a red cheek are difficult to ripen at all in 

 the fruit-room, and must be used for culinary pur- 

 poses. 



In packing apples or pears for transportation, the 

 boxes or barrels should be filled so full that there 

 will be no jolting, as that would bruise and ruin 

 the whole. They should be pressed so hard that 

 the upper layer will be destroyed, and then they 

 will be transported safely. Packing them in ma- 

 hogany sawdust will prevent decay. 



Formerly grapes were packed closely in bran, 

 but by this means they were rendered unfit for 

 exhibition. They are now sent hundreds of miles 

 without any packing whatever among the bunches. 

 They should be laid on the thickness of four sheets 

 of cotton wadding, and tied down by the shoulders 

 with stout cotton thread, which has previously been 

 fastened to the bottom of the box. Let the layer 



