216 MASSACHUSETTS HOHTICULTURAL SOCIETY. 



method he pursued in 18G<s in building ii house ibr the preservation 

 of fruit, whieh proved vcr}' successful. He used no chemicals or 

 machinery, but regulated the temperature of the house by the use 

 of ice, and was able to keep it at from 34° to 36°. The atmosphere 

 was so cool and dry that no moisture was deposited on the walls, 

 and there was no dripping from the ceiling. The most constant 

 attention was given to the ventilation ; and light was entirely 

 excluded, to prevent ripening and shrivelling. With these arrange- 

 ments so perfected, no gases or mixtures of gases with atmospheric 

 air were ever generated. His fruit, when brought out, retained its 

 primitive freshness and health for a longer time than that we 

 usually have from modern storehouses, and in these houses he 

 kept apples two or three years in perfect condition. His houses 

 are still in successful operation near Bristol, Pa. 



But the most common method for small establishments and pri- 

 vate use is the construction of houses with walls of non-conducting 

 materials, and with well drained and thoroughly cemented cellars. 

 {Such was the house built by M. Victor Paquet of Paris about 

 forty 3'ears ago — which he managed without the use of ice or 

 chemicals — an account of which was given in the illustrated Tuans- 

 SACTiOKS of this Society in 1847. The house was built with outer 

 and inner walls, having a space of three feet between ; it was in 

 fact a house within a house, and so arranged that the temperature 

 could be controlled at will ; it was kept at a little below 40° 

 Fahrenheit. Our climate differs so much from that of Paris that 

 we cannot follow all of M. Paquet's plans. Sullice it to say that 

 by this process, without the use of ice, he kept his fruits in perfect 

 condition until June. 



On this plan, fruit houses may be constructed at a very moder- 

 ate expense, in which fruits may be kept in all their beauty, 

 freshness, and llavor through the entire season. The Anjou pear 

 was exhibited before this Society as late as the month of May, by 

 the late Mr. (iardner Brewer, from his retarding house. 



Mr. Charles F. Curtis, one of the fruit merchants of this city, 

 informs me that there is no decided preference between a cold 

 storage house controlled by chemicals and one where ice is used. 

 Each has its advocates. 



The fruit house of Ellwanger & Barry, at Bochester, N. Y., is 

 a building whose walls and lloor are lined with straw and boards, 

 with cellars underneath for storing fruit. When the mercury goes 



