THE PANIER. 



567 



ased by the Fi^encli for drjdng tlie air of tLeir fruit rooms. 

 Mr. Thompson recommends in his book chloride of lime for 

 drying tbe atmosphere in a fruit room, but be no doubt 

 means chloride of calcium, which is a much more powerful 

 absorbent of moisture. The fumes of chlorine given off by 

 the former substance, which is simply bleaching powder, 

 would be injurious to the 



colour and flavour of the ^18. 

 fruit. Chloride of calcium 

 is a cheap salt, costing 

 only a few pence per 

 pound. It may be ob- 

 tained at any large opera- 

 tive chemisfs or drysal- 

 ter's, and should be pre- 

 served in well- corked jars. 

 For use, a pound or so 

 may be spread on plates 

 about the room, and should 

 be renewed as soon as it 

 shows a tendency to run 

 into a liquid. A few 

 pounds of this material will be sufficient for a large fruit 

 room, for the whole fruit-preserving 

 season. Its damp -absorbing power may 

 be renewed by heating the wet salt to 

 redness on a fire-shovet or old frying-pan j 

 but it is so cheap, and so readily obtain- 

 able, that the process of renewal is 

 hardly worth going thTough. This sub- 

 stance gives off no fumes of any kind, 

 and cannot be in any way injurious to 

 the Grapes, like the salt recommended by 

 Mr. Thompson. 



The Panier. — This is the article al- 

 luded to in the description of the garden 

 in the Bois de Boulogne. It is much 

 used for carrying vegetables, and also 

 frequently for conveying manure amongst 

 close rows of vines, and has many similar uses. At first it 



Arrangement for the use of cliloride of cal- 

 cium in tlie Fruit room. A, Tray or box 

 about t\venty inches square, and lined 

 with lead ; B, Support ; C, Slope on one 

 side; D, Outlet; E, Jar to receive liquid. 



Fig, 319. 



The Panier. 



