THE APPLE 



69 



to be too moist for the best results and a very large 

 amount of ice required — enough to last through the 

 entire summer — while in the latter ice is only put in 

 as it is needed, a quantity being stored the winter before 

 in a convenient place to fill up the ice box at the time 

 needed. Figure 40 illustrates a very satisfactory cold 

 storage house with the ice chamber in the center, h, 

 storage space on the first floor, a, with space for storing 

 barrels, boxes, etc.j in loft. The door and driveway are 

 shown at d. Packing and workroom, c, is in the L 

 attached, with doors opening into storage room. Those 



Fig. 40— Fruit Cold Storage House 



who have used both kinds of these prefer the small ice 

 chamber, using the salt and ice mixture to lower the 

 temperature quickly when ready to put in the fruit 

 in the fall. 



A cellar, if it can be perfectly drained, often makes 

 a very good fruit room, but much attention must be 

 given to ventilation and the condition of the atmosphere 

 as to moisture. In the construction of the walls of a cold 

 storage room, air spaces are generally better than those 

 filled with sawdust, but a wall filled with charcoal dust 

 is much better than either, as it is a perfect non-con- 



