148 THE FLORIST. 



two months ; they were then sorted over, the best selected, and wrapped sepa- 

 rately in paper, and placed in layers, in deep boxes, the lids of which were laid 

 on, but not fastened. The layers were separated from each other by very old dry 

 Brakes (Pteris aquilina). Tbey were not disturbed until required for use, and 

 kept better thau on the shelves of the fruit room. 



" The Apples were laid in heaps on the shelves of the fruit room, and venti- 

 lation, to which great importance is ascribed, secured by leaving the door open, 

 as well as a window at the opposite end, until the sweating process was over, 

 ■when both were partially closed. Nothing more is done except sorting them 

 over frequently, and picking out such as showed signs of decay. The fruit room 

 is a mere shed at the back of a greenhouse, but its coolness is very much increased 

 by a strong growth of Ivy all over the roof." 



Mr, M'Laren, gardener to S. C. Whitbread, Esq., Cardington, near 

 Bedford, had a collection containing two varieties of Pears and 23 of 

 Apples. No particular pains had been taken with the keeping, the 

 fruit having been thinly spread in a loft, with a little Wheat-straw 

 under some of the best of them. (It may here be mentioned that it 

 was quite easylo distinguish which kinds had been kept on the straw. 

 Fruit-growers do not appear to be generally aware that choice fruit 

 absorbs the flavour of straw, Moss, hay, or any strong-smelling vege- 

 table matters which it is laid upon, or even packed in for a very short 

 time). Mr. Holder, of Reading, contributed a large and interesting 

 collection, containing upwards of 30 varieties, generally in very good 

 preservation. They had been kept in round hampers, in an open airy 

 barn, and covered over with sacks, or a little straw, in cold weather. 



Mr. Newton, gardener to G. J. Graham, Esq., brought a collection 

 of 15 varieties of Apples, which exhibited the results of some experi- 

 ments he had made in different methods of keeping. Most of the 

 examples were remarkably plump and fresh, and even such varieties as 

 Golden Pippin and Ribston Pippin were barely past condition. Mr. 

 Newton stated that, after gathering, the fruit was laid on shelves in the 

 fruit room for about a month, to allow of a partial evaporation, and 

 then the best were selected and packed in layers, with Reigate sand 

 amongst them, in old butter-tubs. Some of the kinds were packed in 

 sand just as it was dug out of the pit, and containing its natural 

 moisture ; others were packed in similar sand from which the moisture 

 had been expelled by baking. Those in the naturally damp sand had 

 kept in excellent condition and flavour, and were rich and juicy ; but 

 those in the dried sand had lost all their flavour and part of their juici- 

 ness. Mr. Newton mentioned, however, that last year he made a 

 similar experiment with dried sand, but enclosed each fruit in a similar 

 piece of thin tissue paper, and that they had kept their flavour much 

 better. He proposes, however, next season to take equal samples of 

 fruit of the certain kinds, and preserve them in each of the three ways 

 above mentioned, that the Society may estimate exactly the results of 

 each. Mr. Swinerd, Isle of Thanet, Kent, sent an interesting collec- 

 tion, and along with it the following particulars concerning the mode in 

 which it had been kept : — 



" The room that the Apples and Pears have been kept in is part of the old 

 Abbey, the walls of which are two feet thick, aud 14 feet from the ground. The 

 north and east walls are exposed, and the south and west are built against with 

 other buildings. The window is on the east wall, and has got an air-tight 

 shutter to keep the frost out. The top is covered in with a tank that holds 1(5 



