FRUIT STORAGE 105 



in this way and maintained without serious variation. 

 For holding dressed poultry a temperature of 14 to 15 

 degrees is kept the year round. The temperature is 

 controlled by regulating the proportion of salt mixed 

 with the ice. From 10 to 20 per cent of salt, by 

 weight, is used for temperatures ranging from 45 to 

 12 degrees. 



This construction has been found to be compara- 

 tively inexpensive in its first cost, to be fairly durable, 

 economical, and efficient. The application of the same 

 method to the cooling of fruit storage rooms seems to 

 be entirely feasible. A room required for the storage 

 of apples or grapes could be cooled down at the time 

 the crop was brought in, and the required low tem- 

 perature could be secured at the critical season of the 

 year — that is to say, in early fall. This is the time 

 when the common storage room, cooled only by venti- 

 lation, presents its greatest shortcomings. If ice 

 could be used for the first cooling of the newly picked 

 fruit and to tide over warm spells in early fall, ventila- 

 tion could be depended on with greater confidence for 

 the remainder of the season. 



The same principle has been used elsewhere — for 

 instance, in Canada, in dairy refrigeration, and has 

 proved entirely satisfactory. (See Canada Com. Ag. 

 and Dairying Report, 1897, p. 58.) 



Mr. Arthur H. Hill, who has carefully examined 

 this Williston storage plant, believes that the plan may 

 be easily adapted to the needs of fruit storage. He 

 plans to build an apple house employing this arrange- 

 ment of pipes, and the construction which he has de- 

 vised is shown further on in this chapter. 



