176 Wisconsin State Horticultural Society. 



picking of apples, as so much depends upon the condition apples 

 are in when picked, that the picking must be well and carefully 

 done. Without going into detail as to picking, I will only say 

 that, first, apples must be ripe when picked ; second, they must 

 be hand-picked, and, third, they must be carefully handled. Do 

 not drop them into the basket, but gently lay them in ; and right 

 here I will say, it is best to dispose of all the summer and some 

 of the fall apples at once, without any attempt to keep them 

 longer than is necessary to put them into barrels. See that .you 

 press them in well, and ship them to some market at once, and 

 be contented with the market price, which they will surely bring 

 if they are properly assorted. 



This brings me down to the subject of how to keep apples, and 

 right here I will add that my experience teaches me better than 

 to give one rule only, and to attempt to keep all kinds of even 

 winter apples under the same conditions and treatment, as I find 

 that some varieties should go into the cellar at once, when picked, 

 whilst others should remain in the fruit-house or some out-house 

 for a period of time, according to the variety. 



It would be impossible for me in a short paper to show what 

 treatment to give to each variety in the long list of varieties we 

 have, and yet it will be impossible to make myself understood 

 without telling you just how I go to work; and for the purpose 

 of shortening this paper I will drop out most of the varieties and 

 commence with the Fameuse. Pick the apples when fully ripe, 

 and pick all on the tree at the same time, so that it will not be 

 necessary to look after that tree again. Then they are to be taken 

 to the cellar and assorted, and the first-class apples immediately 

 put into the cellar on shelves or bins, and the balance sent to the 

 cider-mill to be worked up. I give the same treatment to the 

 Haas and Pewaukee, and many other varieties, and pick the 

 Pewaukee and Haas about the same time. The Plumb's Cider is 

 left in the fruit house one week, then assorted and put into the 

 cellar in bins or boxes. 



The sweet apples are taken to the cellar at once and placed in 

 bins or boxes. Two bushel boxes are the most convenient, yet I 

 am using mostly three bushel boxes. I place the first box a few 



