Fruit-Room
A structure specially set apart in gardens for the storing and preservation of fruit. It should have a dry, airy position, and one affected as little as possible by fluctuations of temperature. means to prevent the occurrence of these internally are introduced into the best-constructed Fruit-rooms by building with hollow walls, or by placing wood partitions round and above the shelves inside, and allowing a channel between them and the wall or roof for free passage of air. The Fruit-room has usually a central walk and tiers of shelves on either side. The bottom of the latter should be of lattice-work, so as to allow plenty of air amongst the fruit. It is best to have heat at command, either by a small flue or stove, or, better still by hot-water pipes, with means of applying or stopping it as desired. It is not advisable to give more heat than is sufficient to preserve a dry atmosphere and maintain a steady cool temperature. Fruit, when kept too warm, invariably shrivels, and, if allowed to become very cold, any change to warmer air causes a condensation of moisture over the surface that is most injurious. It is considered to keep and retain a better flavour when in a dark place, and to this end, movable shutters or blinds may be used fro excluding light at the windows. All fruit should be stored in a dry state, and constantly examined during winter for the removal of any part showing signs of decay, as a single specimen allowed to become rotten will speedily affect all others with which it comes in contact. a small ventilator in the roof, provided with means for closing in severe frost or in very changeable weather, will be sufficient to cause a change of air and allow the exhalations from the fruit to escape.