134 FRUIT HARVESTING, STORING, MARKETING 



sufficiently to enable any mechanic to carry them out 

 on a larger or smaller scale to suit the needs of the 

 builder. 



Fig. 42 is a longitudinal section through the cellar 

 room, and shows also a side elevation of the storeroom 

 above. The two ventilators, a a, rise through the 

 storeroom and are 6 inches in diameter by 15 feet 

 long, thus insuring good draft. The air flue, b, enters 

 under the foundation and discharges fresh air into the 

 cellar room near the center. This flue is 6 inches in 

 diameter, and, theoretically, should be extended far 

 enough along the hillside to admit of tempering the air 

 to the temperature of the surrounding earth while 

 passing through it. The cellar under consideration 

 has an air flue only 150 feet long, and it has proved 

 impossible to cool the air in the cellar room below 60° 

 with an outside temperature of 70°. 



The dotted line, h, shows the surface of the ground 

 on the hillside, and the line i shows the level of the 

 entry-way into the cellar. The entry-way should 

 preferably be on the north side, and should be closed 

 in by a vestibule, so as to protect the cellar-way from 

 storm, and to prevent influence of outside temperature 

 on the atmosphere in the cellar. 



The roof of the vestibule is shown at d, and one side 

 of the entry walls at e. The floor of the cellar, //, 

 pitches slightly to the mouth of the air flue, b. The 

 cellar floor is made of broken stone and cement, and 

 successfully checks the rise of ground water. The 

 bins, or storage shelves, c c, etc. , are of 2 x 4 scant- 

 ling and I -inch oak boards. The letters k k, at lower 

 ends of ventilating flues, indicate the position of sliding 



