Addilii.na! Paj^C'S. 301 



"dry as sawdust'' within a few weeks after gathering. Jonathan should 

 not be allowed to hang until their crimson color turns dark, because they 

 then have lost mucn of their beauty and are more subject to bitter rot. 



Pears should never be allowed to ripen on the tree. Some varieties 

 (like the Seckel) taste good when ripened on the tree and may be al- 

 lowed to hang longer than others, but some, like the Flemish Beauty and 

 Clapp's Favorite, are apt to turn mushy if left to ripen on the tree. 

 Others, like the Kiefifer and Garber, get hard and gritty around the core. 

 I have gathered Kieffer at different times from the same trees and found 

 that they develop a better flavor and texture when gatherd about the 

 loth to 20th of September than when allowed to hang two to four weeks 

 longer. The Sheldon, too, must not hang too long or it will lose its 

 juicyness. 



Peaches, as a rule, are not allowed to hang long enough. They 

 should be well matured and well colered, but still firm, if to be shipped 

 any distance, ^^'ait until all the green color has turned to a creamy white. 

 I have seen early peaches brought into market here and sold for 50 cents 

 per bushel (fit only for cooking), which if left a few weeks longer on the 

 trees would have sold for $1.25 per bushel. Damson plums are often 

 gathered weeks in advance of the right time. Here at Lexington many 

 gather them during the month of August \\-hen the}- should be left until 

 the end of September. Damsons color up two months before they are ripe, 

 and this fools man}- into the belief that they are ripe long before they are 

 so in fact. 



Quinces should be left on the trees until they turn yellow and then 

 they should be allowed to ripen in a cool room or cellar a week or two 

 before being turned into preserves. There is no fruit preserve as fragrant 

 and fine in flavor as a well ripened quince, and when dried, a few slices 

 mixed with dried apples greatly improves the flavor of the latter. If 

 preserved in their green state, as so many do. they are tough, like so many 

 partly flavored leather chips. Cherries, especially the sour sorts, are 

 also much improved, both in size and flavor, by being allowed to hang a 

 week or two longer than customary. 



Blackberries and strawberries gain much in flavor by leaving them 

 on the vines until ver}- ripe, but for shipping the patches should be picked 

 over every da}-. 



Some of the blackberries (like the Kittatinny), having a hard core, 

 should, for home use, be left to hang three to four days after turning 

 black, w-hen the hard, bitter core will have turned into tender lusciousness. 

 Raspberries lose flavor if allowed to hang too long. Gooseberries should 

 hang longest of small fruits. I know a number of persons growing them. 



