Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1888-10-11
AGRICULTURE.
FRUIT IN CELLARS.

\ correspondent of the Nel0 England
Farmer has the following advice to offer
on the subject of the storage of fruit in
cellars: When the late apples and pears
are first gathered they are hard and in
edible, but soon after they are stored
away important changes take place in
them. They become mellow and juicy,
the change taking place slowly or rapid
", according to the temperature of the
place where the fruit is kept. For the
fruit it is desirable that the change
should take place slowly, for the fruit
thus ripened always proves superior to
that whose maturity has been forced by
warmer temperature. The warmer
the room the faster will the apples and
pears ripen, and for this reason it is de-
sirable that the temperature should be
kept at only few degrees above the
freezing point.
As the fruit ripens one of the most
important changes that will take place
is the absorption of oxygen from the air
and the giving out of carbonic acid gas.
This change is so important and so det-
rimental to the health of those living in
the same house, that if allowed to 60 on
it will in time very likely cause severe
illness. If room is used only for the
storage of apples, and the place kept
perfectly closed, the carbOnic acid gas
that will be given out in a short time will
be sufficient to extinguish the fame of
lamp when carried into the room, and,
if person should breathe the air long
enough death would inevitably result.
The gas taken in large quantities, is a
a poison, and even in partly closed
rooms where fruit is stored, severe head
aches and other unpleasant feelings are
produced by breathing the impure air.
1t is a common practice to store large
quantities of fruit in the cellar of the
dwelling house, and great deal of dis
comfort and unpleasantness are caused
thereby, the source of which is not SuS-
pected. Farmers who make a scientific
and intelligent study of their surround
ings have detached cellars, or those un-
der some outbuilding, where the fruit is
stored. Where large quantities are kept,
pit is dug in the earth below the frost
line, and some of the later pears and
apples buried there with straw until
February or March. This is good
practice with those who can afford the
space and time for the work; but many
have to keep the fruit in the house cellar,
if they keep it all. To them few hints
may be the means of preventing much
discomfort and even sickness in the
family.
During the month of February stored
fruit ripens more rapidly than earlier
in the year, and more of the poisonous
carbonic acid gas is given off as result.
This gas must not be allowed to perme-
ate the dwelling house; it must be turn
ed in some other channel. If there is
no chance to communicate the cellar
with the chimney and fiue thus open
ed, the poisonous exhalation must be
carried away by thorough ventilation.
If the f1ue can be opened current of
air can be kept in motion at all times,
and the poison will be readily removed
from the building; but if this is impossi- |
BILE the door and windows of the
cellar should be opened on every mild
day. A thermometer should be kept
hanging in the store-roOm or cellar, and
when the mercury is four or five degrees
above the freezing point, ventilate free
ly, taking care to shut up before the
temperature falls.
To do all this will require considera-
BILE watchfulness and labor, but when
we consider that it is question of health
or unhealthfulness there can be but lit
tie doubt that few will object to doing
it. Wherever possible fruit should be
stored in cellars away from the dwelling
house, as it was never meant to be kept |
in the latter place.