. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). The Preservation of Food in the Home.— Part III 1309 SUGGESTIONS FOR KEEPING FRUIT IN THE CELLAR Charles S. Wilson A supply of good fruit is produced on most farms. This fruit is enjoyed in the fall when it is fresh, and usually an amount sufficient for winter is stored in the cellar. In some cases it keeps satisfactorily, and often one or two varie
. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). The Preservation of Food in the Home.— Part III 1309 SUGGESTIONS FOR KEEPING FRUIT IN THE CELLAR Charles S. Wilson A supply of good fruit is produced on most farms. This fruit is enjoyed in the fall when it is fresh, and usually an amount sufficient for winter is stored in the cellar. In some cases it keeps satisfactorily, and often one or two varieties are in good condition when consumed in the spring. In many cases, however, the fruit does not keep well; it either shrivels or becomes spongy and decays. The fault, which often lies in the storage room, may be corrected wholly or in part. A few suggestions about the construction and care of the cellar and the keeping of the fruit may be helpful here. CONSTRUCTION OF THE CELLAR Although each cellar differs more or less from every other, the principles of its proper construction are the same. A knowledge of those principles, therefore, will enable one to work out the details in almost every case. There are three important factors to consider: (a) ventilation, (b) tem- perature, (c) humidity. Ventilation A fruit cellar should be well ventilated, the effect that warm air rises and cool air settles, is applicable here. It means that warm air should be permitted to pass out at the top of the room through ventila- tors, and that cool air from outside should be admitted to the room at the bottom. When the storage room is a cellar, this can be accomplished by means of a shaft leading from a window down the wall and opening near the floor. A few windows at the top of the wall con- stitute the system of ventilation for most farm cellars. Although this arrangement is accepted as sufficient and in many cases gives fairly good satisfaction, the temper- ature cannot be kept so nearly u
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