HORTICULTURE. 339 



been attained. The principle has been settled that the ripening process can be controlled. 

 Autumnal fruits have been kept and exhibited the succeeding spring. We have seen the 

 Seckel, Bartlett, and Louise Bonne de Jersey pears in perfection in January, and even later. 

 The maturity of fruits depends on saccharine fermentation. This is followed by other fer- 

 mentations, as the vinous and acetous. To prevent these, and preserve fruit in all its beauty, 

 freshness, and flavor, the temperature must be uniform, and kept below the degree at which 

 the fermentation or the ripening process commences. Our remarks, like our experience, have 

 special regard to the apple and the pear, though the principle is doubtless susceptible of a 

 more extensive application. Fruits designed to be kept for a considerable time, should be 

 gathered with great care some days before the ripening process commences, especially sum- 

 mer pears. A summer pear ripened on the tree is generally inferior. In respect to the latter, 

 Mr. Barry, editor of the Horticulturist, has so aptly expressed my own sentiments, that I use 

 his language: "The process of ripening on the tree, which is the natural one, seems to act 

 upon the fruit for the benefit of the seed, as it tends to the formation of woody fibre and fa- 

 rina. When the fruit is removed from the tree at the very commencement of ripening, and 

 placed in a still atmosphere, the natural process seems to be counteracted, and sugar and 

 juice are elaborated instead of fibre and farina. Thus, pears which become mealy and rot at 

 the core when left on the tree to ripen, become juicy, melting, and delicious when ripened in 

 the house." Various fruit-houses have been built, both in this country and in Europe; and 

 experience shows that their object can be attained only by a perfect control of the tempera- 

 ture, moisture, and light. Hence, they must be cool, with non-conducting walls, or with ex- 

 terior and interior walls, or a room within a room. Thus the external atmosphere, which 

 either starts the saccharine fermentation or conveys the agents which produce it, can be ad- 

 mitted or excluded at pleasure. It is possible, however, to preserve the temperature at so 

 low a degree and for so long a time, as to destroy, especially with some varieties of the pear, 

 the vitality, and therefore all power ever to resume the ripening process. Experience proves 

 that for the common varieties of the apple and pear, about forty degrees of Fahrenheit is the 

 temperature best suited to hold this process in equilibrium. The proper maturing of fruit 

 thus preserved demands skill and science. Different varieties require different degrees of 

 moisture and heat, according to the firmness of the skin, the texture of the flesh, and the 

 natural activity of the juices. Thus, some varieties of the pear will ripen at a low tempera- 

 ture and in a comparatively dry atmosphere, while others, as the Eastern Beurr6, are im- 

 proved by a warm and humid air. 



Some varieties of the pear ripening with difficulty, and formerly esteemed only second 

 rate, are now pronounced of excellent quality, because the art of maturing them is better 

 understood. 



But so many experiments have been tried or are in progress, and so much has been written 

 on this branch of our subject, that I need not enlarge, except to say that the art of preserving 

 and ripening fruit in perfection involves so much scientific knowledge, as to require great 

 attention and care ; and, until its laws are more fully developed, must be attended with con- 

 siderable difficulty. 



On the best Method of Storing and Preserving Potatoes. 



At a recent meeting of the Farmers' Club of Whitby, England, some interesting statements 

 were made relative to the best methods of storing and preserving potatoes. The general 

 opinion expressed was, that the potatoes when first gathered should not be housed or packed 

 away immediately, but be spread out thinly for ten days or two weeks under shelter, in order 

 that they may be allowed "to sweat." If room in out-houses is not abundant, they may be 

 put in small heaps in the field, and carefully covered with straw ; here they should be allowed 

 to remain for about a fortnight. It was also particularly recommended that the potatoes 

 should be sorted, as soon as gathered, into three sorts — the marketable, for seed, and the bad 

 and small ones. 



