370 THE FLOEAL WORLD AND GARDEN GUIDE. 



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 process what it may, "we are satisfied that it 

 is the best method of preserving apples and pears where the stock is of moderate 

 extent. 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 Sturmer Pippin, 

 Normanton NYonder, 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 three parts full, and have it thoroughly dry when used. Where the heat of a 

 kiln is available, the drying of the sand is but a small matter ; in many places 

 the heat of a kitchen fire could be turned to account ; certainly the sand must be 

 dry. In sto^-ing, 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 is 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 service, 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 conjunction with the sand system there should be in a rather 

 warm placa, a shelf of suitable size with a rim along the front edge ; on this shelf 

 lay two inches of dry sand or chaiF, or any loose non-conducting clean material. 

 The shelf should hold enough for a fortnight's consumption, and should be kept 

 replenished at one end, and the 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 at 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 is determined on, a north aspect should be chosen, and 

 there should be a window at each end with shutters, to allow of darkness, day- 

 light, and ventilation at will. As a rule, the shutters should be kept closed, and as 

 little ventilation allowed as possible, though occasionally 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 advantage to have the 

 fruit-room belmv the general level — of course quite dry ; and if expense be not 

 an object, built with double v.'alls, which resist frost and heat alike. The 

 best temptrature is an average of 42"; frost is destructive, and a temperature over 

 .50' not much less so. In large places a hot-water pipe could be carried along the 

 cavity between the inner and outer wall, and during severe weather enough heat 

 €ould be supplied to prevent the temperature of the store-room falling below a 

 I)roper minimum. For the shelves beech or elm should be preferred to deal, 

 which is apt to communicate a flavour of turpentine. We have found well- 

 seasoned red deal answer for kitchen apples and baking pears, but we should not 

 like to trust any kinds of dessert fruit to it. In managing such a room there 

 must of course be pretty free ventilation when first stored ; but that should be 

 diminished, and in the course of a fortnight cease altogether, except for such occa- 

 sional uses as changes of weather, etc., may necessitate. Damp must be driven 

 off" by a brisk cun-ent, and the window closed as soon as possible. Light should 

 be admitted only when required for inspection and removal of fruit, and a sharp 

 watch must be kept against rats, mice, and ail other vermin. 



Mr. Donald, nurseryman, of Woking, gives the following account of his method 

 of preserving apples. He says : " This year I tried an experiment to preserve 

 some apples in a ridge of earth, the same way as we do potatoes in this part of 

 the country. I had a trench dug five feet deep, one foot below the surface of the 

 ground, and twelve feet long. I covered the whole surface of the bottom and the 



