FRUIT-BOOM FOR KEEPING. 



being taken not to cause the least pressure, which would produce a 

 brown speck, and, ultimately, decomposition. Various contrivances 

 have been introduced for the purpose of gathering fruit without the 

 aid of a ladder, but practically, they require too much time, and 

 therefore, a common ladder is, perhaps, the most convenient after all. 

 Long, shallow, and wide cross-handled baskets, having a piece of car- 

 pet at the bottom, are in general use about Montreuil. In these 

 baskets the fruit is placed in layers three layers, separated by 

 leaves, being the usual contents of each basket, which, as they are 

 filled, are carried gently to the fruit room on the head. The fruit, 

 we shall now suppose, having been gathered with due care, and at the 

 proper time, the first condition necessary to preserve it during the 

 winter, is perfect immunity from frost. The process of ripening 

 should also be promoted or retarded, according to circumstances, so 

 as to have only a certain number ready for dessert at one time, thus 

 keeping up a succession from the time they are gathered till the 

 succeeding year's fruit come in. For this purpose, the fruit room 

 should have the temperature uniform and equal ; for frequent clfange 

 of temperature absorbs the fluids, and fermentation soon follows. 

 The temperature should be from 46 to 48 deg. Fahr. A higher 

 temperature would accelerate the process of ripening too much, and 

 a lower would retard it. If fruit is placed in a room or cellar where 

 the temperature is very low say an ice-house it will keep a long 

 time, if not destroyed by moisture; but, before it is wanted for 

 dessert, it should be exposed for some time in a higher temperature 

 to attain complete maturity. Light is found unfavorable to the* 

 keeping of fruit, and therefore, it should be excluded. The atmos- 

 phere should be kept 

 rather dry than humid, 

 and the iruit should be 

 placed separately, so as 

 not to touch one another. 

 We would select a 

 northern aspect, and dry 

 place, sheltered, if pos- 

 sible, by high evergreen 

 trees, for the purpose 

 of building the fruit 

 room ; the quantity of 

 fruit to be preserved 

 must determine its di- 

 mension. The annexed 

 plan is fifteen feet long 



Fig. 24. Ground Plan of a Fruit Room. y twfclve ^ ^^ ^ 



iine feet high (inside measure). In a room of this size, 8,000 fruit 

 can be conveniently preserved. It is surrounded by two walls (fig. 



