FRUIT AND FRUIT HOUSES. 129 



The fruit should be placed in tight boxes or casks. It is best 

 not to put more than two layers of pears in a box, for the pres- 

 sure of the superincumbent fruit not only disfigures that below 

 by flattening its sides, but may even rupture the vessels and 

 cells and thus cause decay. All boxes, casks, etc., must be per- 

 fectly sweet, clean" and dry. If flour barrels arc used, they 

 should be thoroughly washed and dried ; for the flour which 

 remains after the most careful brushing is certain to mould with 

 the least moisture. When filled, the packages should not be 

 moved more than is necessary, and then gently and carefully. 

 All decayed specimens must be immediately removed, and no 

 vegetable or other matter which would produce unpleasant odor 

 should be allowed. A fruit-room should not be otherwise 

 occupied ; frequent opening and shutting produces injurious 

 changes. 



If it is desired to use fruit before it would ripen in the fruit- 

 room, it may be placed in a temperature of from 55° to 70°, 

 when it will mature in one or two weeks ; but it must not be 

 exposed to the air. The flavor will not be improved over those 

 ripened in the cooler atmosphere of the fruit-room, except it 

 may be in the case of a few varieties, such as the Vicar of 

 "Winkfield, which is thought better when ripened in a warm 

 place. The Easter Beurre and Chaumontelle have been found 

 to be improved by a somewhat changeable and moist atmosphere ; 

 but these are exceptions to the general rule. Other kinds, such 

 as the Bergamotte Fortunee, which, in the more moderate heat 

 but longer seasons of Europe, are good dessert pears, under our 

 fierce suns and shorter seasons fail to acquire such a degree of 

 maturity on the tree that with the utmost care in the fruit-room 

 they can be rendered melting. Others, like the Josephine de 

 Malines, though difficult to ripen when grown on young trees, 

 mature easily as the trees attain age. 



In considering this subject, I have had the pear chiefly in 

 mind, for the obvious reason that it is the most difficult fruit to 

 preserve and ripen, and that whatever conditions will affect this, 

 will certainly preserve and ripen apples. 



The cultivation of the grape has, during the last ten years, 



increased with a rapidity unparalleled in the case of any other 



fruit, and is destined to still further extension. It is extremely 



desirable to prolong the season of this fine fruit through the 



17f 



