Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1916-05-13
KNOW YOUR TOWN
Contributed BY Bismarck Commercial

l
Contributed BY Bismarck Commercial
Club.
| improvements now being completed
by the Stacey Fruit company, the To-
cal division of Nash Bros. of Grand
| Forks, give Bismarck a fruit house
| which, with respect to modern equip
ment and utility, has no peer in the
United States.
! To the average layman a fruit
house is just fruit house. As mat
ter Of fact, a fruit house presents a
complicated problems in refrigeration
and heating which only experienced
and specianzed engineers can solve.
The Stacey company has had the ben
! eft Of the best engineering skill in
the country in rebuilding the interior
of the Bismarck house, and the result
will be better service, better produce
, and tn reduction of loss to a mini
mum.
Moore System Installed.
The Moore system of refrigerating
and heating, adopted by the Great
Northern, the 500 Line and a number
of eastern roads, is now installed in
the Bismarck fruit house. The interi-
or has been practically reconstructed
throughout, and the improvements
represent an investment Of several
thousand dollars. The roof of one
section of the building on Main street
has been elevated to make room for
an ice chamber, which will house $50
tons of ice. The walls of this room.
which are insulated, are - inches
thick. Very little chilliness will es-
cape except in the directions intend
ed. From the ice chamber cold, pure
air will be conducted by a large well
and by system of f1ues to the vari-
Gus rooms in which it is to be used
for refrigeration or in maintaining
temperatures at the proper degree.
Over each door leading to the cold
rooms is duct which seizes the
warm air that rushes in when the
door is opened and shoots it up to the
ice chamber, where it is thoroughly
chilled before being permitted to
again return to the refrigerating
rooms. Plain, ordinary air enters on
ly through the medium vents leading
out of doors, and none of this plebean,
commonplace air is used until it has
been washed, chilled, heated, or 9th
erwise prepared for it's particular SER
vice.
Air is not wasted after it is once
placed in circulation From the cold
vegetable rOOm vents release the air
as it beaches certain temperature
into the first banana room, where the
fruit is held until there is room for
it in the ripening chamber. Again
this air may be used in the ripening
chamber, should the temperature of
the latter become too high. Being
always in circulation, the air is al
ways pure and free from odors; fruits
and vegetables will last longer in this
fresh atmosphere and will not imbibe
foreign flavors.
A Boys Paradise.
The banana rooms are small boys
paradise. One room contains 300
lunches and the other $50 punches,
and each bunch carries ever so many
dozen bananas. In the state in which
they are received, however, they are
simply concentrated 'tummy aches
for all bananas reach the Dakotas in
'.three-quarters" stage Bringing
these bananas to hundred per cent
degree of ripeness and wholesome
ness is a fine art The temperature
in the ripening room must never ex-
ceeed sixty-odd degrees, and it must
never descend to point where the
fruit will be chilled. And there must
be sufficient moisture in the atmos-
phere. for the green banana is about
80 per cent water, and unless there is
an abundance of humidity in the air,
the bananas will dry and shrink.
When Is Banana?
One thing learned in a visit to the
Stacey company's banana incubators
yesterday was that beauty in ba-
mana is only skin deep. Those hand
some, smooth, lemon-colored bananas
which are so much admired are far
less agreeable to the digestive organs