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THE CANADIAN HORTICULTURIST. 



The fruit should be kept in the outer 

 room until freezing weather, and then 

 be removed to the well protected inner 

 one. 



The outer room should be ventilated 

 through its windows; the inner, by 

 opening both doors — but only in cold, 

 dry weather, as warm air introduced 

 would condense and give out moisture. 

 There must be special care about ad- 

 mitting warm air in the spring. — 

 From Popular Gardening {with cut). 



EXPORTING APPLES. 



The demand for American apples in 

 Great Britain has increased of late years 

 to such an extent that for the season 

 beginning August, 1885, and ending 

 May, 1886, the total shipments to the 

 three principal ports, Liverpool, London 

 and Glasgow, aggregated 862,000 bar- 

 rels. The magnitude of the business 

 has attracted the attention of many 

 who have no means of ascertaining the 

 requirements for its proper transaction, 

 and numerous inquiries have been ad- 

 dressed to us for this information. 

 These facts induce us to believe that 

 instructions as to the proper coui'se to 

 pursued will be welcome to a large num- 

 ber of people throughout the apple- 

 growing districts. 



Marking. — The shipping mark must 

 be put on the head of the barrel, and it 

 is a matter of small importance what 

 that mark is. A plain stencil is far the 

 best — the plainer the better, but ship- 

 pers who send often must remember not 

 to use their brand except for the best 

 parcels. If they wish to send fruit that 

 is not up to their standard it is better 

 to vary their mark, as a reputation for 

 good packing is easily established by any 

 shipper, but may be destroyed entirely 

 if the same brand is used on a barrel 

 of inferior fruit. Some brands of fruit 

 hardly need to be shown at the sales, so 

 well has their reputation become estab- 

 lished. 



All exported apples are sold at auc- 

 tion as soon as landed. The total ex- 

 pense of shipping, without commission, 

 is about $1.00 per barrel. The only 

 commission charged is 5 per cent. 



Some shippers send all kinds and 

 think that is the best plan ; the trip 

 across is now made in such a short time 

 that apples keep very well if they are 

 sound when shipped and not over-ripe. 

 — Circular of S. G. Houghton d' Go., 

 Liverpool. 



KEEPING BARTLETT PEARS. 



A writer in the Rural New-Yorker 

 says : — " I save my Bartlett pears so 

 that they make fine eating two months 

 (1 Ed. Horticulturist) after those of my 

 neighbors have gone. T take a stout box 

 and line it with paper, almost any kind 

 will answer. The bottom is covered 

 an inch deep with wheat bran. The 

 pears are carefully picked, wrapped 

 separately in thin paper and packed 

 deeply in the bran until the bottom is 

 covered. Then this layer is covered 

 with bran to the depth of an inch, and 

 another layer of pears is placed in 

 the same way. This is continued until 

 the box is full, when the cover is tacked 

 on, and the box set away in a cool, dry 

 place. The fruit will retain its fine 

 flavour and color." 



Of course nearly every fruit grower 

 knows that the best time to market his 

 Bartletts is either very early or very 

 late in the season. The only trouble 

 is how to keep them in good condition 

 without the expensive convenience of a 

 fruit house. 



Noticing the miserably bad specimens 

 of this fruit exposed for sale in Toronto 

 this year towards the end of the Bart- 

 lett season, we tried a somewhat similar 

 experiment to the one described above. 

 We carefully packed away all the finest 

 samples we had left in peach baskets 

 between layers of dry sawdust. After 



