Proceedinos of tee Farmer^ Club. 411 



have investigated the subject in all its practical bearings. But until 

 within a short time past — a few weeks at the most — have the inves- 

 tigations of science been adequate to the detention of the ripening 

 process of apples and pears. Numerous experiments have been 

 made with ice in the detention of fruit; but, as a general rule, the 

 results were so unsatisfactory that they were seldom repeated the 

 second time. A temperature of forty degrees was as low as could 

 be obtained by means ot the best constructed ice arrangements. 

 This low temperature would arrest decomposition for a short period. 

 But the constant evaporation of moisture from the fruit, which 

 filled the fruit-room with dampness, would soon cause the fruit to 

 decay. At Cleveland, Ohio, for many years, there was engaged a 

 spirit determined to work out a problem which was to arrest the 

 natural decay of some of our most delicious fruits, and to preserve 

 them with all their excellence. After years of experiments. Prof. 

 B. M. Nyce was prepared to proclaim to the world that he had dis- 

 covered agents which would arrest decomposition of our most 

 delicate fruits. Coldness, dry^ness, purity of air, absence of light, 

 uniformity of temperature, exclusion of oxygen, the great agent 

 of decomposition, and the immersion of the fruit in an atmosphere 

 entirely harmless to it, make up, when combined in suitable degrees 

 and proper proportions, all the known requisite conditions for 

 keeping fruit. This fruit-house invention, by Prof. Nyce, holds the 

 fruit as it finds it, and keeps it in a state of complete quiet, leaving 

 it undisturbed by any agency beyond itself. The temperature of 

 the house is held at near thirty-three degrees throughout the year. 

 This remarkable evenness of temperature is in a great part the 

 result of veiy perfect walls, doors and floors. Strawberries, black- 

 berries and raspberries can be held for six weeks, without changing 

 theircondition, in such a fruit-house. Oranges and lemons can be 

 kept from three to four months; plums and cherries for several 

 mouths; peaches for one month; apples and pears for many months, 

 and some of the late kinds, probably, for a year or two. Our 

 experiments with grapes prove that the Catawba is the best keeper 

 of all. These can be held until grapes come again. Experiments 

 are now being made with fruit, meat and vegetables. In a great 

 city like New York, this preserving principle will be of incalculable 

 benefit. Heretofore only the opulent could enjoy the luscious 

 fruits out of season; but we trust that the humble laborers will 

 soon have within their reach our best fruits thi'oughout the yeai\ 

 Europe will be frank to acknowledge that to American genius they 



