TEMPERATURE OF FRUIT-HOUSES. 103 



Fruits are perishable commodities at best. Wliat we want 

 are houses so constructed as to avoid as much as possible the 

 frequent adjustment of temperature, thereby preserving our 

 fruits in a quiescent state until 'they are wanted for use, and 

 thus avoiding the great loss which always occurs by the frequent 

 handling of them. 



The construction and management of the fruit-house demands 

 science, skill and constant attention, with the power to con- 

 trol temperature, moisture and light. 



After years of observation and experience, we have come to 

 the conclusion that greater simplicity and cheapness are neces- 

 sary , /or jg-e«er«/ use, than can be found in these modern patent 

 fruit-houses. 



The location of a house for the preservation of fruits should 

 be perfectly drained and dry. If it have a cellar, the walls 

 must be laid and the bottom covered with cement. Whether 

 built of wood or other material, there should be an inner 

 wall. The space between the walls may be from dx to 

 nine inches, and should be filled with some non-conducting 

 material, such as charcoal-dust, tan or sawdust. The doors and 

 windows should be double, with a convenient space for opening 

 them, and have a northerly aspect, so as to admit the cool air 

 when wanted. In temperate weather air should only be given 

 on a cool dry day or night, and when a warm spell occurs, as it 

 often does in the autumn, the house should be kept closed until 

 the return of cooler weather. The rooms should not be opened 

 in damp or rainy weather, for it is better to suffer with the 

 moisture within, rather than to admit more from without. To 

 provide against an excess of moisture, a ventilating tube of 

 four inches in diameter, rising through the roof of the building, 

 with a regulating damper, has been found very serviceable. A 

 box of chloride of calcium, or even unslacked lime, in the fruit 

 room, will absorb superfluous humidity. 



In regard to the materials for the finish of the rooms or 

 boxes, we would recommend some kind of inodorous wood to 

 those of a resinous character, as the latter is apt to impart its 

 flavor to the fruit. In a word, the fruit-room should be as 

 sweet and clean as that of the dairy. 



To maintain a perfect equilibrium of temperature and moist- 

 ure is the great desideratum. Too much moisture will cause 



