338 
other rooms in the Yakima district, both 
built above the ground, the air enters 
through openings in the foundation walls, 
and up-through a floor built similar to 
the one in the plant just mentioned. C. 
I. Lewis suggests that in buildings of 
this latter type, if the room is large, 
some of the air should be made to enter 
through chutes under the floor and reach- 
ing to the center of the room, in order to 
insure a more even distribution of air 
throughout. Some persons believe that an 
insulated floor should be laid underneath 
the ventilating floor; but the bare earth 
underneath, if it is kept moist, helps to 
retard loss of moisture from the apples. 
In order to secure the necessary draught 
of air through the “cool” storage rooms 
they are further provided with ventila- 
tors in the roof; and where they seem 
to be most thoughtfully constructed and 
where electric power is available, fans 
are installed in the ventilators to in- 
crease the draught by suction. Of course 
the air intakes of the “cool” storage 
room are furnished with cutoffs, which 
are closed during the daytime and opened 
at night. 
It is stated that in well constructed 
rooms, where also electric fans are used 
in the cupolas, the day temperature can 
be kept to within two degrees of the out- 
side night temperature. Hence the prac- 
ticability of the system will be deter- 
mined largely by the known night tem- 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
peratures at the time the rooms are de- 
sired to be used. “Cool” storage has 
proved especially efficient for storing ap- 
ples which mature late in the season, and 
it may be more or less; of benefit in hand- 
ling any fruit during warmer weather. 
For the latter purpose, however, it is not 
a substitute for cold storage or pre-cool- 
ing. “Cool” storage is especially adapt- 
ed for use in arid sections or those of 
high altitude, where night temperatures 
run characteristically low. Of course it 
is a success during injurious winter 
temperatures, when the air intakes are 
kept entirely closed and the insulation 
protects from outside cold. 
Sanitation 
A point in the care of the packing and 
storage house, the value of which is fre- 
quently unappreciated, is cleanliness. On 
this point we quote Prof. C. I. Lewis of 
the Oregon Agricultural College: ‘‘There 
is one point that I would wish to empha- 
size in handling a packing house, and 
that is keeping it clean. Some growers 
allow more or less decayed apples and 
pears to remain in the packing house 
months after the crop is handled. As 
soon as the season is over the house 
should be thoroughly cleaned. Where 
decayed fruit has been handled in any 
way, that portion of the packing house 
should be washed and fumigated. By 
writing to the United States Department 
of Agriculture, bulletins can be obtained 
Fig. 10. 
Medford, Ore. 
A Warehouse and Packing House of the Rogue River Fruit and Produce Association, 
Note the excellent provision for light and ventilation. 
