THE FLORAL WORLD AND GARDEN GUIDE. 243 



Strawbebries and Raspbeeeies. — For these fruits, as far as I 

 am aware, there has been no means adopted for their preservation 

 for any length of time. I would recommend that the fruit that has 

 begun to change colour (which some will do before others) should 

 be gathered, and placed in a hothouse to accelerate the ripening ; 

 this will afford a succession. Fruits gathered in this manner and 

 surrounded with silk paper, and then packed in tin cases, thoroughly 

 air-tight, with a little charcoal sprinkled amongst them, will be 

 found to keep for some time ; the later sorts of these fruits should 

 only be preserved. The flavour of these and other fruits of this 

 nature, which have been preserved in this manner, will not be so 

 fine as those that are allowed to remain on the plants and ripened by 

 the sun. However, fruits preserved in this way will be found useful 

 for dessert, when those in the open air are finished. 



"Walnuts, Chestnuts, Filbekts, etc., should not be gathered 

 until they are quite ripe, and fall of their accord from the trees. It 

 will often happen, however, in late seasons, that the winter will be 

 far advanced, especially before chestnuts drop, therefore they should 

 be gathered by means of ladders ; but on no account should the 

 trees be beaten with sticks, which is a very common practice, but 

 cannot be too severely condemned. 



After they are gathered they should be divested of their outer 

 Bhells, and gently dried, after which they may be packed in boxes 

 or casks, in fine dry sand or charcoal, in alternate layers, and placed 

 in a dry cellar. The casks or boxes should be elevated on bricks, to 

 prevent rats and mice from destroying them, which will be the 

 case if they once gain admittance. ^ 



Packing for Carriage. — This is also an important point to be 

 attended to, especially when over-ripe fruits have to be sent to any 

 distance. In this, as in preserving and gathering, different methods 

 have been adopted, and a great many of them without success. 

 Baskets, for packing fruits, should on no account be used if it can 

 be avoided. I would recommend two boxes, to be of different 

 sizes, with false bottoms, and secured with a lock, and two keys — 

 the one to be kept by the person who packs the fruit, and the other 

 by the person who unpacks it. Boxes made of inch-deal have been 

 recommended by some. These will answer the purpose equally well, 

 if they have been made thoroughly air and water-tight. In packing 

 fruits of all descriptions, the heaviest should always be laid on the 

 bottom, and the more delicate on the top, each fruit being previously 

 Burrounded with clean linen or fine paper, and packed amongst bran, 

 beech, or hazel flowers ; fine powdered charcoal, will answer equally 

 well, if it has been thoroughly dried previous to being used. Whatever 

 material has been made use of for packing, when the fruit is taken 

 out of it, should be properly cleaned, and laid in some cool cellar 

 until required for use, first taking all bruised ones out and throwing 

 them away; for, if they are left, they will impart a musty flavour 

 to the others. 



For packing grapes, I would recommend bran, thoroughly dried, 

 first putting in a layer of bran, then grapes, shaking a little amongst 

 the berries, which will fill up any spaces between them, and likewise 



August. 



