GATHEEIlsG A2JD KIPEXING OF SUMMER FRUITS. 



soft that at the slightest pressure the juice will run out. When over-ripe, they begin 

 to shrivel, and very soon become worthless. Very few persons who are sent to gather 

 Currants will do it properly ; instead of taking only the ripe fruit, they take whole 

 bunches, ripe and unripe, as convenient. In all the long-bunched varieties a certain 

 number of the fruits of each bunch will ripen before the others, and hence the whole 

 bunch should not be gathered at once. Ripe Currants are healthy and refreshing 

 fruits ; and we believe if the large Dutch, Cherry, White Grape, and Victoria varie- 

 ties, were grown well, ripened to perfect maturity, and brought fresh into market in 

 small baskets, as are Strawberries and Raspberries, they would find ready sale at 

 good prices. 



Gooseberries are used considerably in a green state for tarts, but when intended for 

 the dessert they should be quite ripe. In this state a shake of the bush will cause 

 them to fall. They will not shake off easily until fully ripe, nor will they hang on a 

 great length of time after they are ripe. 



Blackberries also shake off easily when quite ripe. As long as it requires some 

 force to separate them from the stalk, it is certain that they are uneatable. 



Mulberries, too, are very easily shaken off, or drop when they are ripe. 



Apricots should ripen on the tree, and should be used within twenty-four hours 

 after they are gathered. Their ripeness may be judged of by sound specimens falling 

 when the branches are agitated by the wind or by hand. 



Peaches and Nectarines, as a general thing, are better if house-ripened a day or 

 two. The early sorts, ripening in very warm weather, can not be kept long after 

 gathering. The later sorts, and especially clings, are improved by being in the fruit- 

 room several days — in some cases a week. Some of the late clings may be kept a 

 month in the house. All Peaches inclined to be dry or pasty when ripe, should be 

 gathered early, say a day or two before fit for use, and they will be juicy. Many 

 good Peaches are pronounced worthless on account of being dried up on the branch. 

 In all cases, however, the ripening process must have attained a certain stage on the 

 tree, to enable it to reach perfection in the fruit-room. Gathered too soon, they 

 l>ecome sour, as are most of the Peaches brought into market in a half ripe or unripe 

 state. 



Plums should ripen completely on the tree. Some, the greater number, will fall, 

 or are easily shaken off when ripe ; but many will hang on after they are ripe, with- 

 out decaying. Such are the Jefferson, Smith's Orleans, Coe's Golden Drop, Blue 

 Tmperatricc. These even improve, sweeten, and become higher flavored, by hanging 

 on the branch after they are ripe, and shriveling slightly. A few varieties of the 

 prune character will keep in a dry, cool place, a considerable length of time after being 

 gathered. The Ickworth Impcratrice will keep a month or more, becoming sugary 

 and dry, like a prune. 



, All Summer Apples should be gathered a few days before being used. Varieties 

 with a good deal of acidity, such as the Red Astracan, Early Harvest, and Graven- 

 may be allowed to ripen so far as to drop, or be easily shaken from the 

 'et be in good condition for the table; but sweeter sorts, such as the 



