The Preservation of Food in the Home. — Part III 1311 



TREATMENT OF ThE FRUIT 



The fruit should receive some attention when put in the cellar. It is 

 understood, of course, that the fruit should be picked carefully and with- 

 out bruising, and there should be little delay between the time of picking 

 and the time of storing. The fruit may be packed in barrels or boxes, 

 or placed in open trays. When open trays are used and it is desired to 

 keep the fruit particularly fine, the specimens should not be allowed to 

 touch one another. In the case of apples that are to be kept for a con- 

 siderable time, whether exposed or in packages, it is best to wrap each 

 specimen. Light manila wrappers, 10 by 10 inches, may be used for this 

 purpose! 



Examination of the principles discussed above shows that the apple 

 should be kept cool and moist. In cellars where it is impossible to control 

 the temperature and humidity as desired, the proper conditions may be 

 obtained by packing the fruit in some medium. Apples, for example, may 

 be packed in moist sand in boxes. The moisture of the sand prevents 

 serious evaporation, which keeps the fruit firm and crisp. Another prac- 

 tice of a similar nature is to pack the apples in layers of leaves in boxes 

 or barrels. The leaves, which may be taken from the tree at the time of 

 picking, supply the moisture. 



Favorable conditions of moisture and temperature are secured by 

 burying the fruit in pits. This method is described by Director Bailey * 

 as follows: 



"Many apples, particularly russets and other firm varieties, keep 

 well when buried after the manner of pitting potatoes. Sometimes, 

 however, they taste of the earth. This may be prevented by setting a 

 ridge-pole over the pile of apples in forked sticks, and making a roof 

 of boards in such a way that there will be an air space over the fruit. 

 Then cover the boards with straw and earth. Apples seldom keep well 

 after removal from a pit in spring." 



PRESERVATION OF VEGETABLES 



Paul Work 



One who does not store vegetables for winter use fails to realize the 

 full return from the home garden. Storage requirements for different 

 vegetables vary widely. Some vegetables are easily kept. Merely 

 leave the parsnip in the ground, and oncoming spring will find it not only 

 well preserved but actually improved in quality. On the other hand, 

 the sweet potato and the squash are kept successfully only when the 

 temperature is high and constant and the humidity is low. 



* " The Farm and Garden Rule-Book," by L. H. Bailey, p. 142. 



