120 



The Gakden. 



a dry day ; lay tliem gently by hand twelve or fourteen inches 

 deep on the floor of a cool, dry room, and let them dry and 

 season there for three weeks. Then carefully take them up, 

 on a clear day, and pack them by hand in clean, dry barrels, 

 filling the barrels so fuU that a gentle pressure will be necessary 

 in order to head them up. 



Smaller quantities may be put up in common, tight, wooden 



buckets. The best place for keeping them is a dry, airy room or 



cellar, of which the temperature ranges from 35° to 45° Fahr. 



Thomas recommends packing alternate layers of apples and 



dry chaff mixed with 

 a small portion of dry, 

 pulverized lime. Ap- 

 ples for exportation 

 are often wrapped each 

 one separately in clean, 

 soft, coarse paper, like 

 oranges, and then put 

 up in boxes or barrels, 

 as above directed. 



2. The Pear— Py- 



rus Communis. 



The pear is second 

 only to the apple in 

 general utility, and 

 superior to that fruit 

 in delicacy and flavor. 

 The pear was culti- 

 vated so long. ago as 

 the earliest times of 

 the Romans, but it is 

 only in modern times 

 that it has reached a 



high degree of those delicious qualities for which it is now so 



much esteemed. 



MADELEINE 



