APRIL. 
75 
cannot ordinarily be obtained without the use of ice. 
The preservation of the 
Fig 1.—Scale, 10 feet to 1 inch. 
View of an ice and fruit-house under one roof, built entirely above ground, with dormant windows in 
roof, three of which are counterfeit; the other one is a door to admit ice, with lattice transom, made so as 
to admit outside atmosphere on to the ice. 
Apple is less difficult than 
that of most other fruits, and 
is tolerably well understood 
by our farmers. Still, how 
few specimens, even of this 
fruit, are brought to our 
spring market in a fresh and 
perfect condition ! The art 
of keeping the Pear, and 
fruits of delicate texture, is 
much more difficult; and it 
is to these I particularly 
refer. 
Having heard of the great 
success of Mr. Schooley, of 
Cincinnati, Ohio, by his cele¬ 
brated discovery for the pre¬ 
servation of meats, I opened 
a correspondence with him 
with respect to the applica¬ 
tion of the same process to 
the preservation of fruits. 
He subsequently visited me 
at Boston, and advised as to 
Fig. 2. 
A, perpendicular sectional view of same. 
B, Ice-room—over aud at the sides of the fruit-room. 
A, Fruit-room, e, inner door to same, c, c, c, small round 
openings for the egress of the air from fruit-room ; a, a, flues 
from ice-house to fruit-room ; g, partition between ice and fruit- 
room, 12 inches thick (should be 18 inches , and well insulated) ; 
b, door in dormant window to admit ice ; d, lattice-work, to admit 
air on to ice. 
