The ordinary cellar underneath the dwelling house is too warm and damp for the proper preservation of fruit, and some other place should be provided if possible.  A writer in the American Agriculturist thus calls attention to an additional reason why fruit should not be stored beneath living-rooms:  “After late apples are stored for the winter, a gradual change begins within the fruit.  It absorbs oxygen from the air of the room, and gives off carbonic acid gas.  Another change results in the formation of water, which is given off as moisture.  The taking up of oxygen by the fruit and the giving off of carbonic acid, in a short time so vitiates the atmosphere of the room in which the fruit is kept, that it will at once extinguish a candle, and destroy animal life.  An atmosphere of this kind tends to preserve the fruit.  There being little or no oxygen left in the air of the room, the process of decay is arrested.  Hence it is desirable that the room be air tight, in order to maintain such an atmosphere.”

The production of carbonic acid shows that a cellar in or under a dwelling, is an improper place for storing fresh fruit.  When the gas is present in the air in sufficient proportion, it causes death, and a very small quantity will cause headache, listlessness, and other unpleasant effects.  No doubt many troubles attributed to malaria, are due to gases from vegetables and fruits stored in the cellar.  A fruit cellar should be underneath some other building rather than the dwelling, or a fruit house may be built entirely above the ground.  A house to keep fruit properly must be built upon the principle of a refrigerator.  Its walls, floor, and ceiling should be double, and the space between filled with sawdust.  The doors and windows should be double; and as light is undesirable, the windows should be provided with shutters.  There should be a small stove for use if needed to keep a proper temperature in severe weather.

TO KEEP GRAPES.—­Select such bunches as are perfect, rejecting all upon which there are any bruised grapes, or from which a grape has fallen.  Spread them upon shelves in a cool place for a week or two.  Then pack in boxes in sawdust which has been recently well dried in an oven.  Bran which has been dried may also be used.  Dry cotton is employed by some.  Keep in a cool place.

Some consider the following a more efficient method:  select perfect bunches, and dip the broken end of the stems in melted paraffine or sealing wax.  Wrap separately in tissue paper, hang in a cool place, or pack in sawdust.

TO KEEP LEMONS AND ORANGES.—­Lemons may be kept fresh for weeks by placing them in a vessel of cold water in a very cool cellar or ice house.  Change the water every day.  Oranges may be kept in the same way.  The usual method employed by growers for keeping these fruits is to wrap each one separately in tissue paper, and put in a cool, dry place.

TO KEEP CRANBERRIES.—­Put them in water and keep in a cool place where they will not freeze.  Change the water often, and sort out berries which may have become spoiled.