THE PEACH, etc. 321 



made of the strongest material, ironed and riveted in a thor- 

 ough, worknian-like manner; and the American Basket Com- 

 pany has a new style of hasp or lock. This hasp ov lock 

 combines all that is usually required of a padlock, hasp and 

 staple. It is much cheaper, and at the same time neat, con- 

 venient and attractive. As a lock for fruit trees or crates it 

 cannot be surpassed. It can be locked or bolted without 

 using key. (Price $1.50 per dozen.) 



In using these baskets they should be well filled with the 

 fruit and handsomely rounded. The buyer will always honor 

 a full basket; scant measure is an abomination. The racks 

 that separate the baskets admit of heaping liberally. If heaped 

 when packed, the baskets will be full when they reach market, 

 and will find a ready customer. 



A NE\y WAY TO DRY PEACHES. 



Dr. Joseph Treat, of Vineland, N. J., gives the following 

 in the Practical Farmer^ which he says are new directions for 

 preparing peaches for drying: 



"Never pare peaches to dry. Let them get mellow enough 

 to be in good eating condition, put them in boiling water for 

 a moment or two and the skins will come off like a charm. 

 Let them be in the water long enough but no longer. The 

 gain is at least six fold. Saving of time in removing the 

 skin, great saving of the peach, part of the peach saved, the 

 best part, less time to stone the peaches, less time to dry them, 

 and better when dried. A whole bushel can be done in a 

 boiler at once, and then the water is turned off. This very 

 morning we had two bushels skinned, stoned (halved), and on 

 the boards long before a quarter of them could even have 

 been peeled." 



22 



