APPLE, 16 



this purpose, I dry sand in the heat of summer, and late in 

 October put down the apples in layers, with a covering of 

 sand upon each layer. The singular advantages of this 

 mode of treatment are these: 1st. The sand k^eeps the 

 apples from the air, which is essential to their preservation. 

 2d. The sand checks the evaporation or perspiration of the 

 apples, thus preserving in them their full flavour ; at the 

 same time, any moisture yielded by the apples (and some 

 there will be) is absorbed by the sand : so that the apples 

 are kept dry, and all mustiness is prevented. My pippins 

 in May and June are as fresh as when first picked ; even 

 the ends of the stems look as if just separated from the 

 twig." 



Apples, it is said, may well be preserved by packing in 

 any kind of grain ; also in paper cuttings of the book- 

 binder ; or in shallow pits, between layers of turf, the grassy 

 side inwards, with a sufficient covering of straw and earth 

 to protect them from frost ; likewise in dry flax-seed chaff, 

 or pulverized plaster of Paris. 



A." letter from Ebenezer Preble, Esq. published in the 

 Massachusetts Agricultural Repository, Vol. iv. No. i. p. 24, 

 contains the following useful directions on this subject : 

 " The general method of gathering apples for cider, is, 

 shaking the tree, and thrashing the branches with poles. 

 The former will answer when the fruit is at maturity; they 

 will then drop without injury to the buds. Poles should 

 never be used but with a hook at the end, covered with 

 cloth or matts to prevent wounding the bark; they then 

 serve to shake the small limbs. Particular attention is re- 

 quired in gathering winter fruit. They should be taken in 

 the hand, the fingers placed at the foot stalk, and, by bend- 

 ing it upwards, the fruit is gathered with ease, and without 

 injury ; they should be moved from the gathering baskets 

 with great care," &c. The same writer says, " The inju- 

 dicious method practised in gathering fruit, is more destruc- 

 tive in its consequences, than is generally understood ; the 

 blossom buds of the succeeding year are placed at the side 

 of the foot stalk of the fruit, and if the spurs are broken, no 

 fruit on that part will be produced." See further, FRUIT. 



Use. For pies, tarts, sauces, and the dessert, the use of 

 the apple is too well known to require description. In 

 France, bread is made consisting of one third of boiled apple 



