IRISH GARDENING. 



71 



have sprayed their Potato crops two or three times 

 during the season have refrained from doing it 

 more than once (or have not done it at all) owing 

 to the complexity of the process. These small 

 growers will be pleased to hear that they need 

 liave no more bother witli their spraying. The 

 Mond Nickel Co.. the Proi)rietors of the famous 

 " Maple Brand " of Copper Sulphate, which 

 forms the basis of all the effective Potato sprays, 

 have this season introduced a Potato spra/ing 

 mixture with the topical and attractive laoel of 

 " Blighty." We can imagine the Agriculturists 

 and allotment holders of the country after a trial 

 of this mixture, which is of the standard 2 per 



turn yellow. Easy separation at the junction be- 

 tween stalk and spur is the best way to tell when 

 hard fruit is fit for gathering. Fruit that requires 

 nuu'h force to detach it will not keep long. All 

 fruit for storing should be gathered when per- 

 fectly dry, and at intervals when it readily leaves 

 the spur. 



Handle carefully, as slight bruises destroy the 

 tissue and cause decay. Separate the small and 

 defective from the clean and fine sample. 



Soft fruit should be gathered when just ripe. 



In storing fruit for proper preservation low 

 temperature, still atmosphere and darkness are 

 essential. Low temperature and the exclusion of 



Rhouodendhon t.\iiE;,nse i\ China 

 Photo hji Geo. Forrest. 



cent, strength and is made ready for use by the 

 mere addition of cold water, declaring in 

 parody of the words of the well known soldiers' 

 song, that " Blighty is the spray for us." 



The mixture was thoroughly tested last year 

 by members of the staff of the Food Production 

 Department and warmly praised by them. It is 

 available in packets of 1 lb. and upwards, and 

 will be tried by a large number of our readers. 



The Gathering and Storing of Fruit. 



The different varieties of fruit are influenced in 

 the period of ripening and gathering by soi]. 

 climate, season and cultivation. A practical eye 

 can readily detect the changed appearance which 

 Apples, Pears, &c., assume in ripening. In most 

 cases colour becomes brighter and the green parts 



atmospheric air (draughts) allows ripening to 

 proceed very slowly. Stillness of atmosphere re- 

 tains the carbon dioxide exhaled by the ripening 

 fruit, and which acts as a powerful preserver. 



Unsteady temperature is injurious. Warm air 

 brought into contact with cold fruit causes a de- 

 posit of moisture on its surface, and when the 

 atmosphere is colder than the fruit it loses 

 moisture and consequently shrivels. Tempera- 

 ture of fruit room 36 degrees; never higher than 

 40 degrees. Apples and Pears keep well when 

 stored in a suitable room, just separated on per- 

 forated shelves. The choicest fruit may be 

 wrapped in tissue paper. , , ■, . 



Shallow boxes made of white deal, deeper at 

 the end^ than the sides, answer well for storing 

 fruit- these may be placed one above another and 

 moved without trouble. Cleanliness and sweet- 

 ness are indispensable throughout. 



A. te. 



