Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1848-07-05
TO THE PEOPLE OF SOUTH
CAROLINA.
Kephart's Patent Fruit and Vegetable
P1eSerrEr.

Heat, air. and moisture are tne thrce
agents Of decomposition. BY excluding
these, The most delicate fruits, vegetables,
&c. can be preserved with all their original
qualities aud freshness for any desirable
pcrod. These three destructive agents
can he almost entirely excluded in the
Preserver; or sufficiently so 10 preserve,
as long as desired. all the most palalaole
fruits and vegetables Of our land.
II applicable to The preservation ol al
mos, every thing Of perishahle nature.
All descriptions Of roots, such as The sweet
and Irish potato, turnips. bee:s. carrots.
onions. &c. can be preserved Twelve
months, retaining all their qualities and
freshness as when first taken from the
soil; their vesetaling power being totally
suspended by the low temperature Of the
apartment in which they are kept.
We may add 10 these the fruits of the
orchard, embracing the finest and most
delicate verietics Of apples and pears,
which, if placed in the Preserver soon
after being plucked from The Tree, can be
had at all seasons with III their excelleu-
ces remaining. To these may be added
the productions of foreign orchards, viz !:
oranges and Iemnns, which rank high
among the list of luxuries. and which
of'eD perish 10 large quantities during The
midness OF spring aud heat of summer,
Another item OF consideration is dried
fruits, as dried apples and peaches, rasins,
figs, rruncs ST. all Of which, If kept in
the Prescrver. will retain their brightness
and freshness without any loss in weight
or bulk. ard free from the depreda'ons Of
insects. Another ilem of no small impor-
tance. is bacon, which. if pul in immedi-
ateIy after smoking. will, by the action Of
the cold, become firm and solid, retaining
all the brightness and sweetness Of new
bacon and free from The injuries of insects
which i,nmediatel v become torpid.
Other articles Of magnitude might be
enumerated, such as preven, the fermenta-
ton of sweet cider, preservation Of butter,
lard. eggs, &c.
A very important advantage OF this
method. over all other modes of preserving
fruits, &C., arises from The fact, that fruits,
vegetables, &c. may be placed in the Pre-.
server as soon as taken from The tree or
earth, thereby subjecting these articles at
ouce. TO degree OF cold and dryncss.
which Immediately arres, the ripening or
meIlowiug process, (Which chemists de-
nole as The saccharine fermentation, and
almost toiolly checked by low temprra.
ture.) and enabling the fruit when taken
oul in tho spring or summer, to be trans
ported or shipped with as liulc risk as
when firsl taken from the orchard; it hav-
ing veto undergo the ripeniug or mellow
ing process before the rotlng follows.
The usual plan of leaving fruits, Sc.
exposed 10 the mild climate Of the fall,
aud to the warmth and dampuess of the
earth in winter, when buried, so melows
and;ripens it, that " hen removed from the
earth or cellar, at the close of the season.
perishes Immediately. This, however:
would no, be the result if The ripening
process bad tbeen suspended; the fruit
having to underground process when again
exposed 10 the heat Of spring and summer,
before finally perishing.
The uniformity aud coldness of The
Temperature, prevents evaporation from
fruits. roots. &c. the consequence of which
is those articles retain all their juices as
when first put in. So also with dried
fruits, bacon. &c. which will not diminish
either in bulk or weight.
In the construction Of a Preserver there
are no limits to its dimensions. one of one
hundred thousand bushels operates as per
fecily. as ono containing but one hundred
bushels The same may be said of-its
depth. thirty feet in depth acts similar TO
ono of but half the depl!; such is The
tendency Of the cold air, in contac, with
the ice floor. To fall to The bottom, and the
warm to arise. ,ha, half degree differ
ence in temperature does oteAis between
the top and bottom. All tina, is required
is TO pYt the articles into barrels or hOxes,
place them in The Preserver on top of each
nther with space Of one iuch between
each tier of boxes, extending from top to
botnrn. through which space the cold air
will descend. keeping the Nho!e mass of
frui', Sc. at temperature sufficiently
cold 10 arrest decomposition.
The Preserver is not only adapted 10 all
countries vi here ice and fruit ere alternate
Iy produced, but in the presen, age, eau be
used to great advantage at all southern
points, where ice has now become all arIi
Gle of commerce. Ice is seldom shipped
TO any OF the southern ports, in smaller
cargoes than from one hundred to four
hundred tons each. Some building must
be provided to receive this; for which the
ice apartment. in connection with the
Preserver, would be mos, appropriate !;
thus affecting double purpose, thai of
settling the ice at tho Top, while q: the
same time, preserving the fruit, &c.
below.
It will be found upon examination, that
his plan appears TO lie The only Que, By
which fruit. &c. can be kept during all
seasons Of The year al tho same uniform
temperature, aud as cold as dare Ge
desired, and without any danger of
freezing.
Boxes and barrels Of fruit may be placed
over the surface Of ice in an ordinary ice
house, bur the consequence will be. that
all the heat of spring. summer aud autumn,
must frs, pass through those barrels and
boxes, before il can reach the ice below TO-
he taken up In addition 10 this, fruit in |