40 GATHERING FRUIT. 



rain. All fiiiits should be left until the full size is acquired ; but 

 under our clear sun, most varieties of pears are improved if they 

 are gathered and permitted to mature their juices in the house. If 

 on raising the fruit level with the foot-stalk it 

 separates, it may be accounted ripe ; or, if one be 

 cut open, and the seeds found well colored brown 

 or blackish, it is time to pull them. Gathering 

 •with "fruit gatherers." is esteemed most perfect, 

 but if we could induce all our orchard farmers 

 to gather by the hand, we should consider we had 

 accomplished very much. Step-ladders, as seen 

 in fig. 23, are used to facilitate the operation. 



The delicate thin-skinned varieties of winter 

 apples should be gathered some ten days earlier 

 than the thick-skinned varieties, if it is intended 

 ¥ig. 23. to have them keep well. 



Of the quality of pears being varied by the process of ripening,' 

 much has been said, and often with good reason and truth. 



The following description of a fruit room, is from a foreign jour- 

 nal, and regarded as valuable. Hon. M. P. Wilder, of Boston, has 

 a house buflt after this manner, except, that in place of the cavity 

 between the inner and the outer walls, the space is filled with char- 

 coal, as a non-conductor, and deemed an improvement, in that it 

 produces a cooler temperature in Summer. 



" Experience has shown that fruit will not keep well on the tree, 

 after the latter has ceased to grow -, nor will its flavor be so good, 

 because the stoppage of vegetation implies a corresponding fall of the 

 temperature ; consequently, the elaboration of the fluid in their tis- 

 sues cannot be effected. On the contrary, we commonly see fruit 

 become shrivelled and dry, if gathered too soon. Hence, the neces- 

 sity of gathering fruit at two different periods from one and the 

 same tree. First from the lower half of the tree, where vegetation 

 ceases first, and eight or ten days later from the upper half, or ex- 

 tremities of the tree. For this reason, fruits are sooner fit for gath- 

 ering from espalier trees than from standards; and likewise, sooner 

 from old trees than from young and luxuriant ones. The best guide 

 for ascertaining whether they are fit for gathering, is their easy part- 

 in^T from the tree. The different kinds of nuts, walnuts, chestnuts, 

 etc., are better in flavor, and preserve best, if left on the tree until they 

 drop of themselves. Grapes, destined for either immediate consump- 

 tion, or to be preserved, must first have attained complete maturity. 

 The longer grapes are allowed to hang, the more their saccha- 

 rine properties will be enriched. In localities where grapes ripen in 

 the open air, they should be kept from those ripened in houses or 

 on espaliers. In storing fruit, fine dry weather should be chosen, 

 as then it is charged with less humidity, consequently, in the best 



