The Londonderry sifter. (South Londonderry, Vt.) 1883-19??, 1889-09-19

ter may be, whether it be backward or
the flowage of the same, or the water of
another stream. Still, the diversion of
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 decayl There seem to be two
distinct active processes in the growth
and development of fruit. The first is
the growth-the collecting and building
up of compound of comparatively solid
structure which is unpalatable and in
digestible as an article of food. The
second is the ripening process; kind of
organic ferment; breaking down, soft
snlng, dissolving, rendering palatable,
easily dlgested and valuable as food. In
this change the volatile oils are gener-
ated, giving flavor and character to fruit.
The time required in building up fruit
preparatory to ripening has not been
delegated to man to control to any great
extent, whether variety is to ripen in
May, July Or September. Yet if man
cannot control the time of completed
growth, he can, during this period, by
good care and cultivation, increase greatly
its size and value.
In the second stage of development
ripening can be fastened or retarded, and
when fully ripe, decay can be delayed
In the second stage fruit should not be
left open and exposed to atmospheric
changes of temperature or moisture
Flavor is lost by evaporation. If the pur-
pose is to hasten ripening, the fruit should
be inclosed in tight box or barrel, or
wrapped in flannel, to prevent evapora-
ton, and left in warm room of uniform
temperature.
The greatest advantage to the fruit
grower will result from checking too early
maturity, and from preventing early de
cay after harvesting. His success de
mands place for storage with surround
ings favorable for preservation. One con-
dition is conceded by all--that the tenn
perature must be lower than that required
for growth. That thirty-two degrees is
too low, seems to be the conclusion
of those best qualified to Judge.
Fruit kept long at that tenn
perature, although apparently I'M
changed, when removed soon sinks to
decay, not apparently from over-ripeness,
mi nf
active forces. The process of decay, not
that of ripening, takes possession. Cali
fornia shippers of oranges have come to
the conclusion that refrigerator cars do
not pay; in fact that they have occa-
stoned great loss. 1t seems that the con-
ditions most favorable for the preserva-
ton of fruit without loss in quality would
be secured by store-room having the
temperature so low as to check mot
wholly destroy the forces at work in
fruit, whether those forces be chemical
or organic--so low that spores would
not be active; the air so damp that
moisture would not escape, while the
temperature and moisture should remain
uniform. Apples, as well as potatoes,
buried in the ground and so covered as
to 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
in stone jars three to four feet below the
surface, will come out with stems green
and fruit plump and bright. In these two
cases the temperature remains more uni
form than could result with atmospheric
exposure. Cellars having springs il
them or streams passing through then
are noted for keeping apples and vegeta
bles fresh, even until late the next season
he water acts as regulator of both tenn
perature and moisture. These methods
of storage approach the conditions speci
led above, and the nearer the approach
the better the result.
If these conditions are favorable fol
he preservation of fruit in all its stages
Of ripeness, the question arises: How
nay they be the best and most econom
cally secured2 The creameries and milk
'ooms now in use in the Western
States present the most satisfac
DRY solution of the problem, as in then
he above conditions are economically re
'lized in their most perfect form. These
ooms are inclosed on the top, bottom ant
'ides with four dead air spaces, witt
louble doors for entrance, and they ar,
made as nearly air tight as possible
fresh air is supplied at the bottom
through a subterranean passage abou
welve rods long and eight to ten feet be
ow the surface of the earth. This passag,
two feet wide and one foot high
ormed of stone work. Through it
constant current of air is passing int,
he room. The temperature of this al
IS controlled and regulated by that of tn,
'arth at the depth of the passage. Moist
ure is deposited if the temperature is in
| creased. SO as to give nearly a uniform