[Fruit culture] . Fig. 4 10 ESSENTIALS OF FRUIT CULTURE §2 plank 12 inches wide and the bottom and one end are madeof sheet iron. The plank for the one end is 1 foot 10 incheslong; the side planks are 7 feet long, and are cut to a slant atone end from a point a 1 foot from the end to the comer .b,. Fig. 5 as shown by the dotted line in Fig. 6. The sheet iron for thebottom and one end is 7 feet 7 inches long and 2 feet 7 incheswide. These dimensions provide for turning over the edges2| inches all around. The sheet iron should be well nailed tothe planks and the crevices filled with white lead.

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[Fruit culture] . Fig. 4 10 ESSENTIALS OF FRUIT CULTURE §2 plank 12 inches wide and the bottom and one end are madeof sheet iron. The plank for the one end is 1 foot 10 incheslong; the side planks are 7 feet long, and are cut to a slant atone end from a point a 1 foot from the end to the comer .b,. Fig. 5 as shown by the dotted line in Fig. 6. The sheet iron for thebottom and one end is 7 feet 7 inches long and 2 feet 7 incheswide. These dimensions provide for turning over the edges2| inches all around. The sheet iron should be well nailed tothe planks and the crevices filled with white lead. This tankwas set on a fireplace built of stone, as shown in Fig. 5. Aview of the other end of the tank and the smoke vent of thefireplace is shown in Fig. 7. The cost of the tank, not inclu-ding the labor, was about $3. All the labor, with the exception Fig. 6 of the cutting of the comers of the sheet iron and the turningover of the edges was done by the farmer himself. 14. A more elaborate cooking plant for lime-sulphur isshown in Fig. 8. The tank, which is of sheet iron, is set between

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Keywords: ., bookcentury1900, bookdecad, booksubjectfruitculture, bookyear1912