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, 5-1/2 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 12x12. 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.

Sweet cider may be canned or bottled and will keep interminably, if
heated to 160 degrees and kept hot for twenty minutes, then canned and
sealed as for fr