42 STATE POMOLOGICAL SOCIETY. 



STORING WINTER APPLES. 



Mr. S. W. Dorr, of Manchester, Washtenaw county, next gave an essay on 

 the above topic. 



In speaking for a few moments briefly upon the best method of storing winter 

 apples, I desire to make a few suggestions in regard to the best manner of 

 picking, packing and handling winter fruit, as it must be apparent to all that 

 in order to succeed in keeping we should spare no pains in having our fruit 

 come into winter quarters in the very best possible condition. It matters not 

 so much what quantity we are able to produce in our orchards, but it is a 

 matter of great importance how much of the crop we have been able to secure 

 for future use upon our tables or for the market; or, in other words, has the 

 product of our orchard supplied our families with a plenty of fresh fruit five- 

 sixths of the year, and also materially replenished the contents of our pocket- 

 books during the same length of time. 



In picking, first provide yourself with nimble hands, convenient ladders, 

 suitable baskets, holding not over one-third of a bushel, with a bail turning 

 down and a wire hook attached. Ascend the ladder with the basket on the 

 left arm, grasp the fruit firmly, at the same time turning the hand so as to 

 sever it from the tree ; lay it in the basket. When filled pass it to a person on 

 the ground to sort, making two grades — good and extra — rejecting all inferior 

 fruit. Fill the barrel by putting the filled basket inside, not pouring from the 

 top. The barrel should stand on a board and be shaken often while being 

 filled to obviate too severe pressing. 



Expert picking and careful handling is a very important part of the process. 

 But the time of picking is of much more importance. In my opinion apples 

 should be picked as soon as fully grown. When matured the sooner severed 

 from the tree the better, although perhaps perfect ripening may not follow in 

 weeks, or even months. It is a fact worthy of notice that we as farmers allow 

 our fall apples to ripen on the tree and become mellow, fall to the ground, 

 become sunburnt or otherwise unfit for use or to be devoured by pigs. Thus, 

 after years of toil and care in raising a choice fruit, and when just within our 

 grasp, we permit it to be snatched away and come to naught. Consequently, 

 for the next two or three months perhaps we have no fruit fit for family 

 use or inviting to a friend. Yet, had this same fruit been picked at a proper 

 time and placed in a cool cellar we should have had a plenty of ripe apples at 

 Christmas. Again, our principal varieties of winter apples in this locality 

 usually are matured by the first of October and should be picked immediately. 

 Yet it often occurs that these are not gathered until after severe frosts, or even 

 our first falls of snow. If apples are allowed to become over ripe the tissues of 

 the fruit are broken down, and if such fruit comes in close proximity or con- 

 tact with other fruit, mark the progress of decay. Especially in warm, damp 

 cellars does the poisonous fungus soon germinate. 



Here, then, lies the great difficulty in the way of the farmer becoming a 

 successful orchardist. By the pressure of farm work we too often neglect to 

 pick our apples until one-third are on the ground, and the remaining two- 

 thirds are worthless, or nearly so, for keeping any length of time. 



The old practice of shaking and clubbing fruit from the tree — long ago dis- 

 carded by all good orchardists — is unworthy of our notice ; so also the practice 

 of carrying apples to market long distances loose in a lumber wagon proves 

 nearly as disastrous to the fruit, aud quite as much so to the farmer's pocket. 



This brings us to notice the first clause of the question, the best method of 



