The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1889-10-16


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 decay2 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
dlgestible as an article of food. The
second is the ripening process; kind of
organic ferment; breaking down, soft
enlng, 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 hastened 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-
tion, and left in a 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 un-
changed, when removed soon sinks to
decay, not apparently from over-ripeness.
but from the e-permanent suspension of all
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 10 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 in
them or streams passing through them
are noted for keeping apples and vegeta
bles fresh, even until late the next season
The water acts as a regulator Of both tenn
! perature and moisture. These methods
of storage approach the conditions speci
fed above, and the nearer the approach
the better the result.
II these conditions are favorable fol
the preservation of fruit in all its stages
Of ripeness, the question arises: How
may they be the best and most econom
Ically secured2 The creameries and milk
rooms now in use in the WesterI
States present the most satisfae
tory solution Of the problem, as in then
the above conditions are economically re
allied in their most perfect form. Thes
rooms are inelosed on the top, bottom anC
sides with four dead air spaces, witt
double 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
twelve rods long and eight to ten feet be
low the surface Of the earth. This psssag
is two feet wide and one foot high
formed of stone work. Through it
constant current of air is passing int
the room. The temperature of this al
Is controlled and regulated by that Of th