182 QUEENSLAND AGRICULTURAL JOURNAL, [1 Mar., 1902. 
while yet green and allowing it to ripen in darkness, with an equal temperature 
and perfect ventilation. The Sicilian lemons carry round the world, and 
preserve their delicate appearance without any dipping or other external 
application of chemicals. That ours will do the same has been abunlantly 
proved even in Parramatta, where, writes a Sydney exchange, the greatest 
lemon-preserving failure of last year took place. But in that case the 
untoward result was occasioned by neglect of the simplest principles of ventila 
tion. The lower portion of the’ storeroom was airtight, and there were 
gratings, &c., overhead. The gas generated by the fruit, being much heayier 
than atmosphere air, persisted obstinately in lying on the floor, and gradually 
rising as it increased in quantity, so that presently the lemons were soaking in 
a bath of carbonic acid gas. The same course ruined many shipments of citrus 
fruit on the way to England. But lemons laid on the floor of cellars with 
due provision for a current of air from below have kept for many months, anq 
preserved all the freshness of appearance, while acquiring that peculiar shade 
of colour which connoisseurs insist on. Probably some processes will claim to 
be successful simply because the other surroundings have been suitable. Tq 
any case, the grower who provides himself with a storeroom which can be kept 
dark and well ventilated, while the temperature is consistently low, may fee] 
quite sure that he can keep his lemons all right, and be ready for a good 
market when it offers. 
THE CELLAR. 
The building used for curing the fruit is a combination of a cool cellar 
and packing-house. It is built on an elevation where good drainage 18 possible, 
as this is a factor that must not be overlooked in constructing a curing-house, 
Damp floors, damp walls, and such conditions will adversely affect the curing 
processes. 
The cellar in this instance is excavated to a depth of 9 feet, and ig 
18 feet wide and 35 feet in length. The walls of the whole structure are 
20 feet in height, which permits of the occupation of the above-ground 
portion for ordinary purposes. The walls are built of brick and are double, 
with a 2-inch space between, which provides the needful ventilation, gratings 
being let into the wall near the floor at every few feet, through which a eon- 
stant current of air is passing. The floor is of single brick, with effective 
provision for drainage beneath—a matter of importance. The roof is of 
galvanised iron. There is nothing in the structure but what any ordinary 
tradesman or landy man can easily and cheaply construct ; an ingenious man 
may vary the method of construction to suit his local circumstances either in 
material used or expenditure. The principal object in view is the construction 
of a cellar by which the temperature can be lowered to about 58 to 57 degrees 
Fahr., the range of heat Mr. Williams finds favourable in Victoria for 
successful curing of both lemons and oranges. 
The method adopted in gathering the fruit is to clip the lemon carefully 
as near to the fruit as possible, pack into ordinary cases, which are conyeyed 
to the packing-house and remain for a couple of days in the cases before being 
transferred to trays in the cellar. The lemonsare cut when just turning yellow, 
and when cured the short piece of stalk left on will drop off the fruit if just 
touched by the finger, which is one way in which Mr. Williams determines the 
curing stage. The usual time taken to cure is from seven to eight weeks, 
sometimes longer, and is dependent somewhat upon the character of the season 
and the crop. Lemons thus cured will keep for twelve months, a sufficient 
time to meet all commercial demands. The lemons after a couple of days are 
removed and laid ,without any packing, in shallow trays that hold but one layer 
of fruit. The form of tray most favoured is one constructed from the Mary- 
borough orange case cut in half; this, in Mr. Williams’ opinion, is the ideal 
curing-tray. These are now packed one on top of the other in the cellar, and, 
save for an occasional overhaul to remove any faulty fruit, are left in this state 
until required for market. 
