DESIGN FOR A FRUIT-ROOM. 
345 
sequently the water is about milk-warm when the fire is lighted in 
the afternoons. In the winter of 1829, which was the severest sea¬ 
son in this part of the country within my remembrance, the self-re¬ 
gistering thermometer indicated 28 degrees of frost, two different 
nights that season ; which afforded ample means of ascertaining the 
power of the hot-water ; and as both divisions of the Pinery were then 
at work, the fires were made up both nights, at five o’clock in the even¬ 
ing ; one of the compartments was regulated at eight o’clock, at 70 
degrees, and the other at 60 degrees; the dampers were then shut 
close, so as to confine the heat around the boilers, and prevent it from 
escaping out of the chimney, but no fresh fuel was added after five in 
the evening; the next morning, at eight o’clock, the division that 
was left at 70 degrees; the previous night, had lost 10 degrees; and 
the other, that was regulated at 60 deg., only 5 deg. during the night. 
This lapse of 15 hours, without any fresh fuel being added, and that 
when we had twenty-eight degrees of frost is a sufficient proof that 
the hot-water has adequate power to answer all horticultural purposes 
in the most inclement season, when the apparatus is properly con¬ 
structed, and is of a sufficient magnitude for giving out caloric, ac¬ 
cording to the size or area of the house, which it is intended to heat. 
The furnace is attended from the shed behind ( e ), in which is also 
placed a cistern ( b ), for supplying the houses with water. 
ARTICLE V.—DESIGN FOR A FRUIT-ROOM. 
BY MR. J. WALDRON, 
Gardener at Elm-Grove , Roehampton, Surrey. 
Amongst the observations regularly appearing in the various 
periodicals, 1 find very little notice taken of the construction of Fruit 
Rooms. It usually happens that they are situated in some back 
