Year: 1878

4oe AoSCs


FARM, GARDEN AND HOUSEHOLD
Fruit Rooms.


Fruit cannot long be kept in the or
dinary cellars under dwellings,, and if
could be, the danger from the case
arising from vegetable decomposition
ought to deter us from storing fruit i,
these rooms. There is less objection t.
fruit cellars under barns and stables, q
the ventilation of such buildings abov
is moro complete, and the atmosphere i
not only purer, but cooler in summe
and winter. If barn cellar can be ar
ranged on side hill (fronting south i
possible), and so isolated that it is KEEP
free from the edors of manure, it ma.
De regarded as favorable location. L
the barn is not thus situated, it will b.
necessary to make an excavation into
the side of hill, fronting south Or west
and cover it 30 as to protect it from
frost in winter. The cellar should CON
sist of two apartments, and the partition
wall may be of brick or stone, as is
cheapest or most convenient. The size,
of course, will depend upon the wants
of the fruit-raiser. A frost-proof room,
twenty feet square and eight feet high,
will hold the products of large or.
chard, and it may be constructed cheap.
ly. If two rooms are provided (Which
arrangement is desirable), the first need
not be frost-proof, but may be open to
air and light. The object is to secure q
cool, airy room in which to store fruit
during the late autumn months and into
the early winter if the weather is mild.
4 dark subterranean room, well pro-
tected, cannot be very dry in moderate
weather, therefore it is best to keep
fruit as long as possible in more e1-
posed and drier room, and when zero
weather approaches remove it to the
frost-proof apartment at once. Gold
air is always dry air, and the inner
room in winter, if properly ventilated,
is filed with the cold, dry air, but above
freezing temperature. The nearest to
thirty-Swo degrees Fahrenheit the air is
kept without remaining at or going be-
low that point, the better.


The walls of fruit rooms may be con-
structed of stone, if connected with farm
premises where this material is abun-
dant, or of brick where stones cannot be
readily obtained. If the stone is en-
ployed, a mason to lay up the walls may
not be necessary, as they may be put up
dry and pointed with common mortar
work which any farmer can do. A roof
supported by firm timbers is necessary.
and a space between the rough board
ceiling and the roof of one and half or
two feet, filed with straw or hay, or dry
sawdust, will protect from frost unless
the climate is very severe. The roof
covering may be of ordinary tarred pa
per, we'll put on with battens, and then
painted heavily with tar or pitch. This
roof, if well constructed, will last for
years. It should come as close to the
ground as possible. The whole OF the
interior room should be protected by
the ground on the rear end and sides;
the front or light room need not be so
protected. This should protrude from
the hill, and have OF least couple Of
windows and q door. The ventilation
of the interior or winter room should be
effected by opening of the inner and
outer doors in mild weather, and allow
ing air to flow in. And here an import
ant caution is to be observed-never
ventilate or open the doors Of the -winte,
cellar on very mild, damp days; select
clear, dry days, when the thermometer
is Just above freezing, for airing the
rooms. The reason for this is obvious.
If the air OF the cellar and stored fruit is
colder than the admitted external air,
condensation OF moisture takes place,
and everything becomes covered with
dew, which is injurious to fruit. This
does not take place on cold, clear days.
Be cautious in the spring in opening
the inner cellar, as by admitting warm.
moist air great injury is done,


In this arrangement for storing fruit
it is kept dry and cool before it is placed
in winter quarters. If this dry condi
ton is secured in mild weather, o1idiz'
ing Influences are kept at bay during
the cold weather, and the fruit comes
out in the spring sound and fresh. Tht
barrels in which it is stored should mo-
stand on end; pile them up one upc1
another; the ends Observation-Disclosures
of Chemistry.


Household Hints.


To SET THE Co1oRs IN CoTToN STOCK
1Nas AND CA11ooEs.-Put some sugar
of.lead in tho water to wash colorec
stockings and calicoes, it will set the
color; any druggist will tell how much
sugar of.lead should be used in q gal
lon of water.


FoR WASHING SnvER.-Put one-hal
teaspoonful of hartshorn into the sud-
in which the silver is washed have tht
water hot; wash quickly, using small
brush ; rinse in hot water, and dry will
o clean linen towel then rub very dr.,
with o chamois skin. Washed in thi
manner, silver becomes very brilliant
and requires no polishing with any o
the powders or whiting usually employ
ed, and the silver does not wear out.


WH1TEwAsH THAT WILL ST1oK.-
The Annapolis Gazette gives the follow
ing as a whitewash that will "stick, III
doors and out, and challenges any tt
beat it. Slake, say one peck of lime
and while hot and at the thickness O.
cream, add quart of linseed oil and
a quarter of pound of glue
Let it stand half day before using
Rains will not wash it off, nor will i
prove such nuisance on interior wall
as common whitewash. It should, o
course, be thinned with water while us
ing, as ordinarily.


RECIPE FOR MEND1Na RUBBER Doors
Gut virgin, or native India-rubber
with a wet knife, into the thinnes
slices, and with shears divide these int.
threads as fine as fine yarn. Put small
quantity of the shreds (say one-tentl
of the capacity OF the bottle) into wide
mouthed bottle, and fill it three quarter
full of benzine of good quality, perfectl,
free from oil. The rubber will swell ul
almost Immediately, and in few days
especially if often shaken, assumes tn
consistency of honey. If it inclines t
remain undissolved masses, more ben
zine must be added, but if too thin an
watery, it needs more rubber. A piec
of solid rubber the size of walnut vii
make pint of cement. This cemen
dries in a few minutes, and by usin
three coats in the usual manner, wi
unite the leather straps, patches, rut