278 TRANSACTIONS OF THE 



flowers of the Orchidese and the Medinilla, with its very strange 

 colors. 



The fine specimens of dioscorea batatas, presented by Mr. 

 Remont, of Versailles, whose practical zeal has been rewarded 

 with the grand prize of honor, given by the Empress. 



FRUIT CONSERVATORIES. 



A good one costs over 3,000 francs, ($600 or $700). The tem- 

 pirature must be between twelve and fourteen degrees of Reaumur, 

 to nearly fifty-eight to sixty-one degrees of Fahrenheit. The 

 window (only one) must be always closed perfectly tight, as well 

 as the window shutters. Every hole and crack must be perfectly 

 shut up, so that no mouse or even air can get in. Place move- 

 able, vertical, wooden sliafts, having as many circular shelves as 

 convenient, and a ladder fastened to the ceiling to an iron rod, 

 near enougli for the keeper to mount the ladder with his baskets 

 of fruits, and arrange them on these shelves, which turn by the 

 light use of his hands. On the shelves, circular rims of tin or 

 zinc are fixed Some days before the fruits are put in, it should 

 be perfectly cleaned, all bad smells driven out, and floor covered 

 with perfectly dry pine sawdust or moss. The fruits should be 

 80 placed that those which ripen first can easily be got at. The 

 fruits should always lie on the side opposite to the color given by 

 the sun, for that uncolored side is always less matured. Cover 

 all with thin, light paper, to keep off dust and air. Dui'ing the 

 first days, if the weather be fine and dry, let the air in, in the 

 middle of the day, for an hour or two. In three or four days 

 keep them dark. As fruits always give out much humidity, and 

 that is against their preservation, we put pieces of lime on thft 

 shelves, say four, and when these are somewhat slaked, we put 

 on fresh bits of lime. We make use also of bottles, uncorked , having 

 in them some five hundred grains of sulphuric acid, which tas 

 the property of attracting humidity. When saturated with the 

 moisture, place ochers there. 



Never enter a fruit house without a light, and when you see 

 that flicker or likely to go out, go out yourself, and leave the 

 door open a few moments before you re-enter. We recognize 

 ripeness in a pear when we lightly press the skin with the thumb, 

 and find it bend without elasticity. 



