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.

COOKED FRUIT.

Perfectly ripe fruit is, as a rule, more desirable used fresh than in
any other way. Fruits which are immature, require cooking. Stewing and
baking are the simplest methods of preparation.

GENERAL SUGGESTIONS FOR COOKING FRUIT.--The utensils for stewing
should be porcelain-lined, or granite ware. Fruit cooked in tin loses
much of its delicate flavor; while if it be acid, and the tin of poor
quality, there is always danger that the acid of the fruit acting upon
the metal will form a poisonous compound. Cover with a china plate or
granite-ware cover, never with a tin one, as the steam will condense and
run down into the kettle, discoloring the contents. Use only silver
knive