CULTURE OF THE GRAPE. 281 



valves at the top of the square, B, in order to let currents 

 in and out, and thus make the circulation of the cold 

 current more rapid. This can quickly be determined by 

 trial. I do not know that this form has been used ; but I 

 regard it as having decided advantages over other forms 

 in use. While the temperature is under easy control, it 

 will be seen that there is no liability to moisture from the 

 melting ice. This has heretofore proved the great bane 

 of all fruit-rooms ; and it is with some satisfaction and 

 confidence that I give this plan, in the hope that this evil 

 may thereby be avoided. In any case, there will be more 

 or less of moisture ; to avoid which, the plan of Dubreuil, 

 which is most successfully in use in France, is very sim- 

 ple, inexpensive, and altogether the best. I copy the 

 directions as translated in " The Horticulturist," vol. xviii. 

 p. 85: 



" Until now, the only means used to get rid of the 

 dampness which arises from the fruit in the fruitery has 

 been to ventilate the fruitery during ten days before 

 closing up the house. This plan has serious objections. 

 In the first place, it causes the temperature of the room 

 to become the same as that of the open air, which often 

 injures the fruit. It also introduces air less charged with 

 carbonic acid, which is quite as objectionable : besides, it 



