The Opelousas courier., 1889-11-09

d foWage OF the same, or the water of
another stream. Still, the diversion of q
stream may be made by any one if it be
returned to its natural channel before it
leaves his premises.
CONDITIONS FOR LONG KEEPING OF FRUIT.
In what condition can fruit be placed
to best preserve its good qualities and
retard Its decay? There seem to be two
distinct active processes in the growth
and development of fruit. The first Ia
the growth-the collecting and building
up of a compound of comparatively solid
structure which is unpalatable and in
Hgestible as an article of food. The
second is the ripening process; a kind Of
organic ferment; a hraakinp down. soft
sniDg, dissolving, rendering palatable,
easily d1gestedAand valuable as food. In
this change the volatile oils are gener.
sted, giving flavor and character to fruit.
The time required in building up fruit
preparatory to ripening has not been
fle,. >Sated to man to control to any great
Htent whether a variety is to ripen in
NAV .Jnlv ~ September. Yet il man
cannot control *he time of completed
growth, he can, dl>,'lag this period, by
good care and cu~ltivatlc>a increase greatly
Its size and value.
In the second stage of development
ripening can be fastened or retaEsea n
when fully ripe, decay can be delayed.
In the second stage fruit should n6t pc
left open and exposed to atmospheric
changes of temperature or moisture.
Flavor islostby evaporation. If the pur-
pose is to hasten ripening, b efruftshould
be inclosed in a tight box or barrel, or
wrapped in flannel, to prevent evapora-
hon, and left in q warm room of uniform
temperature.
The greatest advantage to the fruit
grower viii result from checking too early
maturity, and from preventing early de-
cay after harvesting. His success de-
hands a place for storage with surround
ng sfavorable for preservation. One con-
aition issconceded by all-that the tenn
perature must be lower than that required
for growth. That ~thirty-two degrees ID
eQp low, seems to be the conclusion
those best qualified to Judge.
fruit kept long at that tenn
although apparently un-
ven o soon sinks to
Aecav. not ann. ~rently from over-ripeness,
but from the peri Naiaenf suspension OF ai
active forces. The .NFoeess OF decay, not
chat OF ripening, takes 0ossesalon' oal-
fornia shippers o~fSoranges, nave come 70
The conclusion that Refrigerator cars DO
bot pay; in fact that they have occa-
ioned greatlos It seemsthat thScon-
.aitions most favorable for the preserve.
Eon of fruit withoufsloss insauaiity would
Be secured by a store-room having
temperature so low as to check AnoG
wholly destroy the forces at work I'd
1fuit, whether those forces be
br organic-so low that spores would
not be active; the air SO damp that
moisture would not escape, while q
temperature and moisture should remain
uniform. Apples, as well as potatoes,
buried in the ground and SO covered as
DO be protected from heat and frost, come
out in the spring as fresh and bright as
when buried in the fall.
Grapes picked and wilted, then buried
I'm stone Jars three to four feet below the
surface, will come out with stems green
and fruit plump and bright. In these two
.sases the temperature remains more uni
Storm than could result with atmospheric
exposure. Cellars having springs in
amen or streams passing through them
ere noted for keeping apples and vegeta-
sdles fresh, even until late the next season.
Abe water acts as a regulator Of both tenn
,perature and moisture. These methods
III storage approach the conditions speci-
Aed above, and the nearer the approach
The better the result.
/ If these conditions are favorable for
the preservation of fruit in all its stages
81 ripeness, the question arises: How
qBay they be the best and most econom-
Sseaily securedf The creameries and milk
Ssooms now in use in the Western
Htatss present the most satisfac-
eory s~olution~Qf the problem, as in them
the above condiSons are economically re-
aIixed in their most perfect form. These
srooms are inclosed orthe top, bottom and
hides with four dead air spaces, with
double doors for entrance, and they are
made as nearly air tight ~ possible.
fresh sir il supplied at the bottom
through q subterranean passage about
twelve rodgiong and eight 70 ten feet be.
low the ~surfaceSof the earth. This passage
u two feet wide and . loot high,
formed Of stone work. Through II 4
constant current ok air il passing into
the CON-. The temperature Of this air