Under the patent of Professor Nyce, a number of houses for keeping fruits have been erected, and arrangements made for the erection of more. We have given this patent plan some little attention, and have a suggestion to make to those who are interested. The process, as we are told, is intended to keep the fruit without change; but does it do so ? If it does, why is it some fruits decay rapidly when taken from the house and exposed to the air, while others keep almost as well thereafter as they would at their regular season ? There is certainly a change taking place all the time, although slowly, and it is the ripening change, or conversion of starch into sugar. Taking this as so - if we are correct - then the fruits best suited to these houses will be found to be those that at maturity have the greatest amount of sugar and the least acid. Thus, the Seckel pear will keep and come out better than Louise Bonne de Jersey, Dana's Hovey better than Vicar of Wakefield. Among grapes, those of a strong aromatic character will be better after keeping and exposure than those of a negative character, as, for instance, Concord will be better than Ad-ironac, Roger's 15 better than Delaware. There is much that is good in Professor Nyce's house, but we do not consider it perfect.

There is another plan soon to be brought out, that, from what we are told of it, will be a step in advance, and so regulated that all fruits can be kept equally good. We have not seen it, but hope soon to do so, and then will make our comments.