1 86 The Canadian Horticulturist. 



^ Qa^stici) ^paLc^p. ^^ 



FRUIT STORAGE. 



Sir, — I have been tryiug some time to get some reliabk- information about the build- 

 ing of a good cellar, for the keeping of fruit and vegetables. We have a cellar under our 

 house, but do not wish to keep tiieni there, and, if we did, the cellar is too hot. I am 

 recommended by Mr. Ikuce, of Hamilton, to write to you for information, as you are an 

 expert in such matters. I want a first-class cellar, and if we can make one suitable in 

 every jway, I am willing to spend some money upon it. I wish to keep all kinds of fruit, 

 besides vegetables for table use, and for one cow. 



John Penman, Paris, Out. 



The scientific principle, which is the basis for all methods of keeping fruit 

 in good condition, i.s that the apartment be kept dry and cool. Too much mois- 

 ture favors the growth of the germs of decay, while, on the other hand, too dry 

 an atmosphere has a tendency to absorb the juices of the fruit to a great extent, 

 tnus causing the shrivelling of the skin. This, however, is avoided in the case 

 of such varieties as the Russets, which are particularly subject to this trouble, by 

 keeping them in close barrels, where the moisture given out by the fruit itself is 

 sufficient to keep the apples from shrivelling when thus confined. 



The temperature should be kept down very little above freezing point. For 

 apples 34° is counted a suitable temperature, but grapes may be kept in a still 

 cooler atmosphere. 



Any means by which these ends may be secured, will keep fruit in satisfac- 

 tory condition. It is quite evident that the house cellar will, in most cases, be 

 too warm for keeping fruit. If the house cellar must be used, the apartment 

 intended for fruit and vegetables should be separated from the rest of the cellar 

 by means of a close brick wall. Serious objection to the use of the house cellar 

 for fruit and vegetables is, that the gases generated by the vegetable matter 

 render the air of the cellar foul, and unfavorable to the health of the family. 



In order that the temperature of the air in the fruit cellar may be entirely 

 under control, it needs to be very carefully separated from outside influences by 

 double wall.s, double doors and double windows, thus enclosing a dead air space 

 between. This may be effected by the use of a lining of building paper, so put 

 on as to enclose a dead air space between it and the stone walls, and also 

 between it and the floor above. 



In ordinary cases the temperature of the cellar may be controlled l)y carefu] 

 management of the cellar windows, which may be opened at night and closed 

 during the warm days of the spring and fall. A still better mode, however, is to 

 arrange for the admittance of fresh air througii a pipe coming up from beneath 

 the floor. The openinu from this should be near the ceiling where it would at 

 once dis|)lace the warmer air. This latter should be carried away through a pipe 



