80 A'eepiuff Whiter I^ruit Out-dQors. 



necessary to use ladders; in either case the person, using it, should he careful, to 

 keep to the windward of the bag. 



I used air-slacked lime to mix with the Paris Green, but think flour would be pre- 

 ferable, as it would adhere to the leaves better. Lime, plaster, a.^hcs and flour have 

 all been used to mis with it in fighting the potato-bug. 



My experience with this remedy is so very slight, that I do not wish to speak too 



confidently of it, but merely to give it for what it is worth, and to call the attention 



of others who are troubled with Canker worms in their orchards, to this article, 



hoping that it may be tried, to some extent, the coming summer. The cost would be 



but trifling, compared with the results, if effectual. If there are any others who 



have tried" Paris Green, for the destruction of the Canker worm, I hope they will 



give the public the benefit of their experience. 



Rochester, N. Y. 



♦•• 



Keeping "Winter Fruit Ont-doors. 



BY M. B. BATEHAM. 



LAST week we had two days' respite from severe cold, and the snow being gone 

 from my orchard, I picked up a basketful of nice Baldwin apples from under a 

 tree, where they fell last November, and had lain, for two months or over, most of 

 the time hard frozen, and covered with six or eight inches of snow ; but they were now 

 quite sound and crisp — more so, indeed, than those of the same kind kept in my cellar. 

 Several other varieties were found in the same condition, but only such as were 

 hard and sound when the winter set in — all that were then at all mellow having been 

 destroyed by the freezing and thawing. I also found, at the same time, several 

 winter pears that had fallen among leaves, under the trees, and had kept perfectly fresli 

 and plimip — in better condition for house-ripening than any that were in my cellar. 



Many such facts will no doubt be observed the present winter, as a large amount 

 of fruit was left ungathered last autumn; and all experienced orchardists, in north- 

 ern climates, must have observed the like^ My object is to suggest the in([uiry 

 whether these hints, given us by Nature, may not aid us in devisine cheaper and bet- 

 ter modes of keeping these staple fruits through the winter than any that-have been 

 generally practiced. I do not remember having read of any well conducted experi- 

 ments in keeping apples or pears, in a frozen state, through the winter, except the 

 following, which was communicated to me, last year, by Dr. L. M. Ayers, a very 

 intelligent amateur fruit grower of Urbana, 0. 



The substance of this was communicated to the Rural New Yorker some time la!-t 

 summer : 



" My method of keeping winter pears is as follows : I gather the pears as soon as 

 frosts occur — about the first of October, in this latitude, then select a grassy spot, 

 under a tree — evergreen preferred — near the dwelling, and lay the pears on the 

 ground in shallow piles, of about a bushel each, taking care not to have them more 

 than about six inches in depth. I then cover them with leaves of forest trees, four 

 or five inches thick, and throw brush or sticks on top, to hold the leaves in place and 

 keep off animals. When winter fairly sets in, and the pears are frozen, or likely to 

 be, I remove the brush or sticks and cover the piles (over the leaves) with coffee sacks 

 or bits of old carpet, so as the better to exclude air and light, but not designed to 

 protect from frost, as the more frost the better. K-ain docs not hurt the pears, nor 

 several times freezing and thawing, only this will somewhat hasten their ripening. 

 When we want some for use, we bring a basketful into the house, and by keeping 

 them in a Avarm room, a few days, they ripen nicely. Vicar of Winkfield keeps in 

 this way, all the winter, splendidly ; and last year I kept Columbia till middle of 

 January, Jaminette till February, and Beurre Easter till May. In no other way 

 have I been able to keep these so long or so well," 



Faineavillc, O. . . 



