West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1889-09-26

- my ONhcT situated upon 1t, OF
py any interference shall prevent the
stream from flowing as it was wont to
now ne is responsible for the damage he
may occasion. These rights are subject
10 the privilege Of each one TO make a
reasonable use of the water upon his own
land while it is passing along the same
~ matters not what the source of the wa
Ter may he, whether it be backward or
the nowage Of the same. or the water Of
another stream. Still, the diversion nj
stream may be made by any one il il be
returned to Its natural channel before II
leaves his premises.
CONDITIONS FOR LONG KEEPING OF FRUIT.
In what condition can fruit be placed
10 best preserve its good qualities and
Ietard ITS decay? There seem TO be two
distinct active processes in the growth
ana development of fruit The first is
the growth-the collecting and buiIding
up Oh compound of comparatively solid
structure which is unpalatable and in
digestble as an article OF food. The
second Is the ripening process; kind of
organic ferment; a breaking down. soft
enlng' dlssolving, rendering palatable.
easily dIgested and valuable as food. In
inns change the volatile oils are pener-
ated, giving favor and character TO fruit.
Inc time required in building up fruit
preparatory to ripening has not been
ueie9ated to man to control TO any great
extent, whether variety is to ripen i'm
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
ripenlng can be fastened or retarded. and
when fully ripe, decay can be DELAYED.
In the second stage fruit should not be
lei' 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
DC lnclosed in a tight box or barrel. or
wrapped in flannel, to prevent evapora-
uon, and left in p warm room OF uniform
temperature.
me greatest advantage to the fruit
grower VIII result from checking too early
maturity, and from preventing carly de-
cay after harvesting. His success do
mands a place for storage with surround.
ings favorable for preservation. One CON
dltlon IS conceded by all--that the tom
PerSture must be lower than that REQUIRED
for growth. That thirty-two degrees is
100 low, seems to be the conclusion
OF those best qualified to Judge.
Frmt kept long at that tenn
perafure' although apparently I'M
changed, when removed soon sinks TO
decay not apparently from over-ripencss.
nut from the permanent suspension Of all
active forces. The process Of decay. not
mat OF ripening, takes possession. Cali-
IOrnla shippers Of oranges have come TO
the conclusion that refrigerator cars do
not pay IN fact that they have occa-
stoned great loss II seems that the CON
ditions most favorable for the preeorva
tlon OF fruit without loss in quality would
be secured by n storc-room bavipo, t,,.
temperature so low as TO check Cnot
wholly DESTROY the forces az work in
iruit, whether those forces be chemical
81 organize low that spores would
not be active; the air so damn that
moisture would not escape. while tho
temperature and moisture should remain
uniform. Apple. as well as potafoe.
buried in the ground and So covered ms
TO be protected from heat and frost. come
ont in The spring os fresh and briOht as
when buried in the fan.
Grapes picked and wiltcd then buried
Do stone jars three TO four feet below. tbe
surface. viii come ont with stems green
and fruit plump and bright In thcsc two
eases the temperature remain. more ami
form than could result with afmo.pbari,.
exposure Cellars having -puue- Boo
them or streams passing through them
Hre noted ior keeping apples aud vcgcta.
pies fresh. even until late the next season
ne water acts as % regulator OF both tenn.
lcraturn and moisture. These methods
Of storage approach thc conditions spc,i
ned above and fbc nearer 'bc approach
Che better thr result.
II these condition. ara favorable or
thc prccrfai.ou ri fruit in GOD Jos vf4or.
m upenos tae question arises How
may they De- fle best and most roorom
really scrmcd> The cro1mcrics and milk
rooms 200" in u.o BOO fbe western
State present fGc most .afef,
'nrg solution ~ fhe problem. as BOZ them
.hf H1pf. conditions are economically r
allnd in their most p,rfcr. FORM Thee
rooms mn I1r.o.cd on the top. bottom and
SIDE, WITH four dead air space, with
Hon'.0 doors fu entrance. and fhsy are
lnadc nearly air tlht as possible
Ffe-h mr Is uppied lt the bottom
through su1teumueu passage about
twelve rods long and eight 10 teu feet be-
Tow fhe surface Of the earth This passage
is t"n foat wide and one foot mgh
formed oi stone work Through II
vent current of ar . passing into
i.D Dom Tho temperature OF fhi. st.