226 



THE FLORAL WORLD AND GARDEN GUIDE. 



either thrown out for immediate use, or 

 left over to form the top layer. When 

 the pans are full, the lids are shut down 

 close, and the pans set in order, and from 

 that time till the whole are consumed, the 

 pans are opened once a week, the lids left 

 off for an hour and then replaced. At the 

 same time, any fruits that show a tinge of 

 brown, or any other sign of decay, are 

 removed. At every alternate airing, that 

 is, once in a fortnight, a few of the top 

 layers are removed, and perhaps one'or two 

 in the centre lower down, which allows of 

 a pretty clear view of their general con- 

 dition ; and once a month the whole are 

 taken out and replaced, and, of course, 

 any removed altogether that show signs 

 of distress. Decay is infectious ; an apple 

 that may have a slight bruise may pass 

 muster at the first, but in a very short 

 time a brown patch breaks all round the 

 spot where it has been injured. If allowed 

 to remain in the midst of a lot of sound fruit, 

 those next it become similarly affected, 

 and if no care be taken the whole store mav 



places the heat of a kitchen fire could be 

 turned to account : certainly the sand 

 must be dry. In storing, get the fruit 

 into the bins the day after gathering. 

 Lay down a bed of sand six inches deep 

 on a dry stone, tile, or wooden bottom ; 

 then lay the fruit regularly and fill up as 

 you go on, taking care that no two fruits 

 touch each other all through. Lay six 

 inches of sand over all, and the work i3 

 completed. The same process may be 

 followed with boxes, and every egg-chest 

 or old hogshead about the place, if sweet 

 and clean, may be pressed into the ser- 

 vice, or even if a few boxes are made for 

 the purpose, they will pay their cost in 

 one season. Fill these in the same way, 

 and store them anywhere for convenience 

 sake, provided they are in an equable 

 temperature ; the cooler the better, but 

 guarded against frost and damp. In con- 

 junction with the sand system there should 

 be in a rather warm place, a shelf of suit- 

 able size with a rim along the front edge ; 

 on this shelf lay two inches of dry sand or 



very soon pass into a state of useless and , chaff, or any loose non-conducting clean 

 obnoxious jelly. The examination is but a : material. The shelf should hold enough 

 small task, even where there may be many for a fortnight's consumption, and should 

 varieties of fruit so stored. With an extra i be kept replenished at one end and the 



pan ready, the operation commences with 

 removing the fruit from the first pan into 

 that, and so on to the end, when the pan 

 last dealt with will remain over to com- 

 mence with next time. The rationale of 

 the method appears to be that the exuda- 

 tions from the fruit condense upon them 

 and form a sort of varnish. Being shut 

 out from the action of the atmosphere the 

 juices undergo a gradual change, and some 

 portions of the acid are converted into 

 sugar. Probably, also, carbonic acid is 

 inclosed. Be the chemistry of the pro- 

 cess what it may, we are satisfied that it 

 is the best method of preserving apples and 

 pears where the stock is of moderate ex- 

 tent. Where large quantities have to be 

 dealt with, a more wholesale method must 

 be adopted, and even then a store of pans 

 for such sorts as Strurmer Pipjnn, Nor- 

 manton Wonder, and other sorts that keep 

 very late, should be resorted to to insure 

 a supply to the very last. 



Another and equally good method, 

 and one applicable to fruit in large quan- 

 tities, is by storing in sand. In a good 

 dry shed, construct a set of bins, the 

 front of which should slope outwards. 

 Get a supply of pit-sand sufficient to fill 

 the bins tliree parts full, and have it 

 thoroughly di-y when used. Where the 

 heat of a kiln is available, the drying of 

 the sand is but a small matter; in many 



fruit used from the other, and shifted 

 along from time to time to keep the shelf 

 full. By this method the cook can help 

 herself to ripe fruit as she requires it, and 

 there need be no complaint of its quality or 

 want of time to get it a moment's notice 

 from the store. A few choice pears, taken 

 from a bin or pan and placed in a drawer 

 of a table, or in a fruit-dish, and shut up 

 in a warm cupboard or chiffonier for a 

 week, will acquire perfect ripeness and full 

 flavour. Melting pears ought always to 

 have a little warmth to render them fit for 

 dessert. 



When a fruit-room i3 determined on, 

 a north aspect should be chosen, and there 

 should be a window at each end with shut- 

 ters, to allow of darkness, daylight, and 

 ventilation at will. As a rule, the shutters 

 should be kept closed, and as little venti- 

 lation allowed as possible, though occa- 

 sionally a breath of air for an hour in the 

 morning may be requisite. In a dwelling- 

 house, a top room under a loft facing 

 east or north may serve very well ; but 

 where an outhouse can be appropriated 

 for the purpose, it will be- a further ad- 

 vantage to have the fruit-room below the 

 general level — of course quite dry ; and if 

 expeusc is not an object, built with double 

 walls, which resist frost and heat alike. 

 The best temperature is an average of 

 42' ; frost is destructive, and a tempera- 



