558 



The Country Gcntlcmaiis Magarjinc 



or moisture in the atmosphere, much less 

 ah'ing is requisite than is generally applied, 

 and fresh air should never, if possible, be in- 

 troduced when the weather is very moist, nor 

 when very dry and windy — quiet, dry, cool, 

 but not frosty days being the best ; and it is 

 advisable to admit it through or near to the 

 floor, and to pass it ofif through openings in 

 the highest parts of the ceiling. All of which 

 openings should be made to shut easily at 

 pleasure, so as to exclude the air almost 

 entirely after the fruit is stored from four to 

 six weeks, and particularly when warm, dust- 

 drying weather sets in. 



As light promotes the maturation of plants, 

 so in like manner it does that of fruits ; and 

 in combination with over-dryness it causes 

 that shrivelling of the skin, which destroys its 

 beauty as Avell as texture, and imparts a 

 toughness to both late- or long-keeping apples 

 and pears. This shrivelling is a frequent 

 annoyance, and although it may in some 

 instances be primarily caused by too early 

 gathering, yet it principally arises from the 

 injudicious admission of light, air, and heat. 

 In confirmation of which, an instance may be 

 quoted of a gentleman who had a fine 

 healthy tree of the Easter Beurre' pear, 

 that regularly bore excellent crops of large and 

 beautiful fruit, which, however, invariably be- 

 came so shrivelled, tough, and unpresentable, 

 when it should have been in season, that its 

 owner resolved on cutting down and regraft- 

 ing the tree, but a friend, chancing to call at 

 the time of pulling them, who admired 

 the pears, was made welcome to the whole, 

 with the assurance that they were never 

 fit for anything else but feeding pigs. 

 In the following Easter holidays the 

 grower dined at his friend's house, and par- 

 took of some most excellent pears, which 

 pleased him so much that he asked for some 

 grafts of the kind, and his astonishment may 

 be guessed at on being told that they were 

 the identical pears which he had so lightly 

 esteemed at the time of gathering • but that, 

 instead of their having been shelved in a dry 

 fruit-room, each had been enveloped sepa- 

 rately in soft dry paper, then packed among dry 



sand in a strong close deal box, and placed on 

 the cellar floor, under the potato bin, till 

 ready for use. 



A temperature ranging between 35° and 

 42° is the best for keeping the forementioned 

 fruits, and in a northern exposure, with a 

 double ceiling, walls lined with thick deals 

 and strong shutters, with extra straw or mat 

 door and window coverings, in hard frosty 

 weather, such a temperature is by no means 

 difficult to retain. The covering of potatoes 

 in the forementioned case ensured freedom 

 from frost, and it is presumed that a high 

 temperature was also guarded against in the 

 cellar so as to ensure the proper preservation of 

 the potatoes. Instances may occur, however, in 

 which frost will reach the fruit, and in such 

 cases the injury arising from it will be avoided, 

 or at least greatly modified, by keeping them 

 perfectly dark and untouched till they become 

 thoroughly thawed by the return of fresh 

 weather. 



Many who cannot command the use of 

 well-constructed fruit-rooms, store their long- 

 keeping kinds of apples and pears in dry, airy 

 garrets, or other equally unsuitable rooms 

 and closets ; and that often because it is sup- 

 posed that they have no other places for the 

 purpose, "unless where the smell arising from 

 them would taint the whole atmosphere of 

 the dwelling-house. Let such try the packing 

 of them in paper, dry sand or charcoal, and 

 strong deal boxes, as before described ; then, 

 if they have no cellars for them, let them be 

 set in presses or in spare rooms upon the 

 ground floor ; or, if large eathenware jars can 

 be obtained for use in place of the boxes, and 

 these covered over with oilskin or other air- 

 tight substances, the smell will be more effi- 

 ciently prevented, and better keeping also en- 

 sured. Tin cases, such as are used for pre- 

 serving biscuits, will do equally well, if pro- 

 perly closed. And if it be wished at any time 

 to hasten the maturing of a particular sort, it 

 is only necessary to place the box, jar, or tin 

 case containing it in a convenient place where 

 it will be surrounded with a suitable warmth 

 of temperature. Some pack their long-keep- 

 ing apples and pears in hay, straw, chaff", dry 



