Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1878-10-18
Farm and Household.


Fruit cannot long be kept in the ordinary
cellars under dwellings, and if it could be,
dangers from the gases arising from Negeta-
bic accommodation ought TO deter us from stor-
ing fruit in these rooms. There are less OBJ
iections to fruit cellars under barns and sta
bes. AS the ventilation of such buildings
above is more complete, and the atmosphere
is not only purer. but colder in summer and
winter IL n barn cellar can be arranged on
a side hill Fronting south if possible, and so
isolated that it is kept free from the odors Of
manure it may be regarded rs a favorable To-
cation. IL the barn is not thus situated. IT
will be necessary to make an excavation into
the side If hill fronting south or west, and
cover it so as to protect 1t from frost IN the
winter. The cellar should consist of two
apartments. and the partition wall may be Of
brick or stone, as is cheapest or most conNen-
lent Tho size of course. will depend upon
the want Of the frut-raiser A frost-proof
ROOM twenty feet square and eight feet high,
will hold the products Of large orchard, and
it may be constructed cheAply. If two rooms
are provided (which arrangement is desirable)
the first need not be frost-prOof, but may be
open to air and light The object Is to Sc
cure a cool, airy room in which to store fruit
during the late autumn months, and into the
early winter if the weather is mild. dark
subterraneau ROOM well protected, cannot be
is best to keep fruit rs long as possible in n
more exposed and dricr room. and when zero
weather approaches remove it into the frost
proof apartment at once. Cold air is always
dry air. and the inner room in winter. If prop
rrly ventilated. is filed with the cold dry air,
but above freezing temperature The near
or to - i. the air is kept without remaining
at or going below that point the better.
The walls of fruit rooms may be construct
I 81. y.
where this material is abundant. or of brick
where stones cannot be readily obtained. If
the stone is employed a mason to lay up the
walls may not be necessary, rs they may be
put up dry and pointed with common NOR
tar work which any farmer can do. \ roof
supported by firm timbers is necessary. and
n space between the rough board ceiling and
the roof. of one or two feet, filled with straw
or hay. or dry saw-dust, will protect from
frost unless the climate is very severe. The
roof covering may be of ordinary tarred pa
per well put on with battens, and then paint
ed heavily with tar or pitch. The roof, if
well constructed will last for years. 1t
should come as close to the ground as posi-
bic. The whole Of the interior room should
be protected by the ground ON the rear end
and sides: the front or light room need not
be so protected This should protrude from
the hill. and have at least a couple of win
dows and a door. The ventilation of the
winter or interior room should be effected by
opening the inner and outer doors in mild
weather and allowing the air to flow in. And
here an important caution is to be observed
never ventilate or open the doors of the
winter cellar on very mild, damp days Sc
lect clear, dry days when the thermometer is
Just above freezing, for airing the rooms
The reason for this is obvious. If the air of the
cellar and stored fruit is colder han the admit
tedexternal air. condensation of moisture takes
place and everything becomes covered with
dew. which is injurious to fruit. This does
not take place on cold, clear days. BE eau
tious in the spring il opening the inner eel
lar as by admitting warm moist air great
injury is done.
In this arrangement for storing fruit, it is
kept dry and cool before it is placed in win
ter quarters. If this dry condition is secured
in mild weather. oxidiZing influences are kept
at bay during the cold weather, and the fruit
comes out in the spring sound and fresh. The
barrels in which it is stored should not stand
on end pile them mp one upon another, the
ends horizontal c1' Chemistyy.