434 STATE HORTICULTURAL SOCIETY. 



on the barrel, accompanying the name of the apple. Then on each package 

 stencil the name of the packer in full, as a guaranty of the uniformity of the 

 •package throughout. 



i 



Gathering and Keeping Winter Apples. — A Fort Plain correspond- 

 ent of the Country Gentleman expresses his views on the above topic as 

 follows : It is held that in gathering apples for winter they should be put in 

 outbuildings till cold weather requires their transference to the cellar. This 

 has been the practice for some time, and has given satisfaction, especially 

 with later gatherings. Where gathered earlier the warm weather would 

 sometimes ripen the fruit too much for safe winter keeping. The better 

 way, and with the least labor, is to transfer the fruit from the tree direct 

 to the cellar. Pick in fair weather and avoid breaking the skin of the 

 fruit. A slight bruise, with the skin unbroken, as when the head of the 

 barrel is pressed on the fruit, will not result in any harm from rotting. 



The controlling point of the subject is the temperature. Apples kept in 

 a warm place ripen rapidly ; in a cool place, less so ; and where exposed to a 

 temperature near the freezing point will last the year round. By putting 

 in outbuildings, subject to the thermometric changes of autumn in our 

 climate, the fruit is more or less advanced in ripening; and in unusually 

 warm weather, which sometimes occurs, is ripened to such an extent that 

 the early use of the fruit is necessitated. By putting into the cellar when 

 picked this may be avoided and the fruit kept in good condition till spring. 

 This, however, can only be done where the temperature of the cellar can be 

 readily controlled, which is effected by well-fitting windows, with double 

 sash. The windows should be kept open during cool nights, and closed 

 during the day when warm. A few cold nights will sufficiently cool the 

 walls and floor of the cellar to keep the fruit intact for days, or usually till 

 cool weather again occurs, when more cold air is admitted. Without this 

 precaution of admitting cold air, and keeping out warm air, the fruit may 

 better be kept in out-buildings till the advance of the season requires its 

 removal. 



It is well to have the cellar so arranged as to control the temperature the 

 year round, including winter, though the more important portions of the 

 year are spring and autumn. Particularly is this required in spring when 

 the weather gets warm and while cool nights occur. In such case there is 

 no difficulty in keeping the cellar not only cool but of a generally even 

 temperature; the latter is of more importance than is commonly sup- 

 posed. 



All is depending, during spring, summer and fall, on cool nights, particu- 

 larly in summer. Instead of keeping windows open during the day, as is 

 generally practiced, they should be kept closed in hot weather, and thrown 

 open when cool nights occur. There may be many days in succession of 

 warm weather, during which the cellar remains unventilated, but if kept 

 clean little or no perceptible contamination of the air will result, as the pre- 

 vious cool condition of the walls and floor of the cellar is, to some extent, a 

 safeguard against decomposition. Otherwise with windows open, warming 

 walls and floor, the greatest precaution taken in adjusting windows will be 

 comparatively of little avail ; the cellar during the remainder of the season 

 will continue to be inconveniently warm, the warmth continue! into the fall, 

 making it unsafe for the storage of early winter fruit. 



