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GATIIKUINO AUI) KITENINO OF 8UMMEK IKl 11; 



times as much as others carried from the tree direct to the market ; and that, by 

 assortiii«' them into grades, a few of the very finest sold for as much as the whole 

 would have brought if ofi'crod in promiscuous order as they came from the tree. This 

 will hold good everywhere, even with public taste in these matters crude as it is. 



The management of fruits at all seasons requires constant care and watchfulness, 

 beside an amount of knowledge in regard to the process of ripening in the different 

 fruits which can only be acquired by minute observation. Some fruits must be 

 allowed to attain perfect maturity on the tree, and be consumed as quickly as possible 

 after being gathered. Of this class are Strawberries and Cherries. 



Strawberries should be perfectly ripe, but not over-ripe, as the fine flavor and 

 healthiness are gone the moment fermentation commences. They should always be 

 gathered the same day they are used. The present mode, which is generally followed, 

 of picking on one day the fruit which is to be carried to market the next, and kept 

 the whole of that in the stalls of the fruiterer, should not be tolerated ; as the fruit 

 must thus be nearly two days gathered in warm weather, and therefore in an incipient 

 state of decomposition before it reaches the table of the consumer. It is almost im- 

 possible to get a dish of really fresh Strawberries at the very best hotels. It would 

 involve greater expense to gather early in the morning the fruit for that day's use, 

 but they should, and we believe would, sell for an advanced price, at least to intelli- 

 gent purchasers. 



Cherries are seldom seen in the markets or on tables of public houses in a perfectly 

 mature state ; and, as far as our observations have extended, but few who grow and 

 gather for their own use, take pains to have*them completely ripe and perfect. Black 

 Cherries are very seldom seen black; and until a Cherry is quite ripe, no judgment 

 can be formed of its flavor; and while ripe Cherries, fresh and sound, are healthy and 

 refreshing, unripe ones are detestable. Cherries should be always picked with the 

 stalks on, and in the morning of the same day they are to be used ; and if cooled with 

 ice before being placed on the table, they will be much more refreshing and agreeable. 



Rasjibcrries should ripen perfectly on the plants, and there is but a short time in 

 which they are exactly right. Before fully ripe, there is an absence of that delicate 

 flavor and perfume which constitute the excellence of this fruit; and every hour they 

 are allowed to remain after maturity, ia injurious to a greater or less extent. The 

 color of the fruit and the readiness with which it parts from the core, are reliable 

 indications of maturity. Those who are charged with the direction of such matters, 

 should make themselves familiar with the peculiar appearance of the different fruits 

 when ripe, and should make numerous experiments in gathering, until they find they 

 have mastered this point. Many fruits look ripe when they are not, and others the 

 reverse ; so we can not rely upon appearances. 



Currants, when intended for the table in a raw state, should be quite ripe, other- 

 wise their sharp acidity will render them unfit for use. Currants look ripe a long 

 time before they really are so. Like Cherries, they are very seldom seen ripe in the 

 markets ; and not one person in a thousand knows how mild and pleasant are 

 well-grown, ripe Currants. Instead of being as hard as grape shot, they should 



