The upper building is fourteen feet to the eaves, the main story being eight feet in the clear. The studding is five inches wide, and on the outside are two thicknesses of damp-proof paper, over which weather boards are placed. On the inside of the studding are two layers of paper, then a two-inch wide studding on which the paper is again doubled; over this comes matched inch lumber, making two dead air spaces to insure against the changes of outside temperature affecting that on the inside. The ceiling of this room is formed by putting one thickness of paper on the joists, covered with matched lumber. The floor is of matched two-inch plank, thus making dead air spaces between the cellars and the upper room, and also rendering it impervious to rats and mice. (Fig. 92.) This floor is occupied by an office and stairway in one end, and these leave a clear floor space of 24 × 24 feet, for storing and packing purposes. Shelves, thirty-two inches deep, are placed all around the wall of this room, and are capable of holding about seven tons of grapes or other fruits, leaving the center for such as are in barrels. From the east side of this room a door opens into the raised portion of the shed. Through this door the fruit can be unloaded from the wagon without any lifting. This shed runs the whole length of the building and is sixteen feet wide, with a ground floor. It is ample to accommodate packing, also several loads of fruit over night or through a shower. [Illustration: FIG. 92. SECTION OF FLOOR AND CEILING.] The top story is eight feet high in the center. The floor is one-inch matched stuff, laid on paper. The sides and ceiling are lathed and plastered. It makes a cool room, pleasant to work in or to store grapes and other fruits in baskets, as the veranda on the west side has a flat roof with a door opening on it, which renders it very convenient for loading or unloading. The veranda is six feet wide on the two sides. A galvanized iron ventilating tube, two feet in diameter, runs from the fruit to above the roof, to carry off the heated air. Other ventilating doors should be close to the floor and left open at night, thus making a cool draft all night through the fruit room. The doors are to be closed air-tight early in the morning; the room above can be ventilated through the shaft all day, drawing off the heat from the roof. Pure air and plenty of it being required in a house of this description, its location should be well chosen. The prevailing winds and surrounding buildings or other features can be noticed in selecting a site. IN REMOVING FRUIT from storage room, it is always desirable to let the temperature gradually rise to that of the external atmosphere. Otherwise the fruit, being removed at once from a cool room, being cooler than the external atmosphere, condenses moisture on its surface which, unless removed, may cause decay after the fruit is packed for shipment or sale. CHAPTER X. ICED FOODS AND BEVERAGES.