FRUIT GATHERING. 



39 



The ripeness of the fruit is generally indicated by the change 

 of colour, by the perfume and flavour of the fruit itself, by the 

 blackness of the pips, and by the fact of its beginning to fall from 

 the tree ; but the experience of the fruit grower enables him easily 

 to recognize the proper time for gathering it, even in the varieties in 

 which these signs may not be very manifest. The earlier kind of 

 Pears and also of Apples, will generally be ready about the end of 

 September, and with this early fruit it is customary to mix such of 

 the windfalls as may be in good condition ; and thus clear the 

 ground for the better qualities of fruit. The gatherings from which 

 the best cider is made usually occur about the second or third week 

 of October, and by the end of the month the trees should be 

 cleared of even the latest varieties. 



" The moon in the wane gather fruit for to last, 

 But winter fruit gather, when Michael is past." 



TUSSER. 



The mode of gathering the fruit also demands attention. The 

 better kinds of fruit, such as are required for the market or domestic 

 use, must be carefully hand picked, since every bruise will injure 

 them; but this extreme care is not necessary for the varieties required 

 for Cider or Perry now under consideration. These may be gently 

 shaken from the trees on to a layer of straw, unless the grass is 

 abundant. A coarse cloth, or piece of sacking, placed to receive 

 the Apples is very convenient for removing them. The simple plan 

 recommended by Marshall cannot be surpassed. As soon as the 

 spontaneous fall of fruit begins to take place he recommends the 

 first gathering to begin. The boughs should be gently shaken by 

 means of a pole with a hook attached to it, but the fruit that sticks 

 firmly to the tree must be left to become more mature, and be 

 shaken off at a later period. This practice is still followed in the 

 best Orchards, when the trees are thus gone over, three, or some- 

 times four times, at intervals of ten or twelve days, until the whole 

 crop has been matured and collected. The fruit which falls the 

 second time, is considered the most favourable for the best and 

 strongest liquor required for bottling. 



