92 CRANBERRY CULTURE. 



busliol boxes, and placed for a few weeks on a porch 

 opening to the south. Those in the rear, which were 

 protected, kept well, while the berries that were in front, 

 exposed to the sun, rotted badly. 



Some years ago, it was tliought that cranberries could 

 be kept on a large scale in a stream of clear running 

 water. To try the expeiiment, we put a half-busliel of 

 berries in a slatted box, and secured them soon after pick- 

 ing, in a stream of the pure amber-colored water so com- 

 mon in the pine region. 



These berries were picked from young vines, and would 

 have rotted early in the open air; but when they were 

 taken from the water, about the middle of May, we found 

 them still fit for immediate use, although entirely too soft 

 for shi})ping. It was found, also, that a gelatinous sub- 

 stance had formed among them, which was difficult to 

 wash out. 



They may be profitably kept for family use by placing 

 tliem in stone jars with pure water. Wooden vessels 

 should not be used for this purpose, as they impart an 

 unpleasant flavor to the fruit, unless the water is changed 

 frequently. 



Joseph Hinchman has adopted a novel method of 

 keeping cranberries in large quantities, and it is said to 

 answer a good purpose. 



His plan is to put the fruit in large shallow boxes, with 

 perforated bottoms ; these boxes are then stored in tiers, 

 and a current of air, made alternately wet and dry, is 

 forced up through them by means of a blower, proi)elled 

 by water-power. Blowing a dry current for a few hours, 

 and then moist air for the same length of time, it is 

 claimed, has a tendency to prevent decay, and also to red- 

 den t)ie light-colored berries. 



The moist current is obtained by allowing a small 

 stream of water to fall upon the rapidly revolving wings 

 of the blower, when it is instantly converted into spray, 



