STATE HORTICULTURAL SOCIETY. ; 41 
MARKETING APPLES. 
Mr. Eldridge. Would like to hear something about marketing 
apples. 
Mr. Elliot. Think the best way is to put the fruit in bushel 
baskets and take about 30 baskets for a wagon load. Mr. Brim- 
hall handles his apples very well this way, and the people are 
greatly satisfied with them. Always give good measure. The 
only trouble is the tradesmen sometimes rehandle the fruit and 
increase the number of measures. Think the true way to handle 
fruit is by weight. In measuring it, the fruit has to be handled 
too much. Farmers often bring their fruit in bags; then it has 
to be measured and then put away. Much handling bruises the 
fruit too much. 
Mr. Gibbs. Mr. William Duffers, of West Albany, Wabasha 
county, is very successful in showing the Duchess apple at the 
late fall fairs. His method of keeping them is to tie up his 
samples in rags while on the trees, leaving them to hang there 
till wanted. 
PRESERVING FRUITS RESUMED. 
Mr. Jordon. My apples in the Centennial liquid preservative 
keep indefinitely. Will explain it soon. Pack your apples dry 
and keep them cool. Do not barrel up the apples; the sweat 
gives them black spots. Dry sand is good. Thoroughly sea- 
soned saw-dust willdo. Pine saw-dust gives the apples a taste of 
pine unless you expose them for a time after taking them out. 
Dry sand is probably better than saw-dust, if it is as cheap. 
‘The Centennial process consists in exposing the fruit to the fumes 
of sulphur for some time, and then place in water also impreg- 
nated with sulphur fumes. This process spoils the taste; it takes 
all the taste out of the fruit. Itis good only for preserving for 
exhibition. 
Mr. Woods, of River Falls, Wis. My experience is that apples 
are injured more the first five or six weeks after they are gathered 
than at any other time. You don’t want to put them in a cellar; 
nothing can keep the dampness out of that. I have the best 
success in packing them by hand, when dry, in barrels, leaving 
air spaces at each end. Then put them in the north side of your 
building, away from the sun, until it gets too cold, when remove 
them into a cool, dry celler till spring. I gathered a part of my 
fruit and put it away in my chamber. They became damp before 
