I02 FRUIT HARVESTING, STORING, MARKETING 



ceiling and the warm air going up at the sides. If 

 the house were arranged exactly as shown in the 

 diagram, however, the circulation would be mostly in 

 the upper part of the room, the air below remaining 

 comparatively stagnant. 



With regard to this particular building, Messrs. 

 Faville and Hall say that it is designed to be located in 

 a hillside of such a slope that the first floor will be on 

 the level of the surface at one end and the second floor 

 a few feet above the surface at the other. The build- 

 ing is 18x38 feet, interior measurement, two stories in 

 hight, and divided into four rooms, two on each floor. 

 On the second floor is the ice-storage room, 18x21 

 feet, in which the future supply of ice is stored, and 

 the ice chamber, 15x16 feet, in which is held the ice 

 that cools the refrigerating room directly below. A 

 door in the ice chamber communicates with the out- 

 side. This is for the unloading of ice and is the' only 

 outside entrance into the second story. The refriger- 

 ating room is i6x 18 feet, and is the compartment in 

 which the temperature is to be reduced, and in which 

 perishable products are to be stored. I^eading into 

 this room is the cooling room, i8x 21, which is to be 

 used as a general purpose storage cellar. A small 

 entrance room protects the doorway into the cooling 

 room. This is the only entrance to the ground floor. 

 . . . The flooring is laid tight in the storage room and 

 provided with a slope toward the center. A gutter 

 catches the drainage and carries it into the gutter from 

 the ice chamber. To prevent leakage the floor of the 

 storage room must have a sheet-iron covering. The 

 floor of the ice chamber is laid with 2 x 4-inch lumber 



