Put comb roof on with the flooring, leaving a vent open at comb two inches the entire length of box. Make a V trough, which turn upside down with one inch blocks under the corners; this gives ventilation and also keeps out the rain; also make two six-inch holes below, to be opened or closed as needed; this admits cold air and drives the hot air up, causing complete draft. When the evaporator is full of fruit, the holes below should be open full size, except at night, when fruit is nearly dried, they should be closed, or partly so, which is done by tacking a small piece of board over hole, which can be pushed to one side and a nail or screw hold it in place. For the trays to rest on, take a piece 1×4, 371/2 inches long, nail a two-inch piece of same length in center of this, on top; this gives one inch on each side for rabbet; this is for center, and the rabbet rest is nailed to it through the 1×2 inch in front, and through the siding on rear side. For the outside rabbet, one piece 1×1 inch, 371/2 long; this nailed to the end of the box forms rabbet for the trays to rest on. As many of these tray rests can be made as needed to fill the box to near the top of doors. Place the first ones twelve inches from bottom of box, and continue up, placing them three and one-half inches apart. The trays are made of 1×1 inch strips for the frame part, and are 2×3 feet square; bottom is made of plastering lath sawed in two, and also cut in two lengthwise, as they are too wide; nail these to bottom of frame, three-sixteenths of an inch apart. When used for berries or sweet corn, tack cheese cloth stretched tightly over the lath. There should be four doors, in order to have as small a space open as possible in attending to the fruit; these are hung by light hinges to outside and fastened by a wooden button screwed to center upright. The lumber can all be bought at planer ready for use cheaper than it can be cut by hand.
For the furnace, build a box of brick or stone as large on the inside as the house, letting the most of the wall extend on the outside, in order to have all the space possible inside, for heating. Build into this wall at the bottom and ends a piece of heavy stack or sheet iron; any old smoke-stack will do, but must be at least one foot in diameter: if smoke-stack is used, split it and spread as much as possible, to have large enough place for fire and all the heating surface possible. This open edge of iron must be well plastered down with mortar, or brick and mortar, that no smoke may get inside. Let it extend just through the wall to a flue built at the end on the outside, of brick or stone, as high or a little higher than the wall; then a common six-inch stovepipe set on, to run as high as the evaporator, will do. A damper in pipe is an advantage to check draft and control heat, and pipe should be at least one foot from evaporator.
The mouth of furnace should be at same end as the ventilator holes in the evaporator, and can be closed by a piece of sheet iron with a small draft underneath, the same as a stove door.
Set your box evaporator on this wall, and mud or plaster it down tight. In using, always have your house well heated before putting in fruit. The top of wall must be fully one foot above top of iron; this will make two feet space from iron to first tray. In putting the trays in, shove the first one clear back, let second be flush in front, the third clear back again—placing them the same in both sides; this sends the heated air directly over each tray to the top.
A MISSOURI APPLE HOUSE.
The property of Col. J. C. Evans, Harlem, Mo., president of Missouri State Horticultural Society. Dimensions: Length, 200 feet; width, 46 feet; depth, 11 feet; earth bank, 51/2 feet thick. Capacity, 15,000 barrels. Cost, $1,000 and eighty-five loads of sawdust. Double floor overhead, with eight inches of sawdust between. Roof projects three feet all round. Ground slopes away rapidly, to carry away water. Winter entrance through anteroom 12×12. Driveway twelve feet wide through whole length.
MANY WAYS OF USING CULL APPLES.
Cider: Newly made sweet cider is both pleasant and healthful, and is a useful ingredient in some culinary preparations; but it should be used fresh from the press or not more than twenty-four hours old. To make it, cut out all the rotten and bruised spots, also the worms and their burrows. To make cider or vinegar from rotten and wormy apples ought to be considered a crime. The famous Russet cider of New York is made from sound Russet apples and brings top price.