64 



lo extend the seasons, and the demand for their produce. Apples are 

 the principal fruit for keeping, and most growers have to place the main 

 bulk of their crops in store for a shorter or longer period, according to 

 requirements. As a matter of course late ripening- firm-fleshed varieties 

 will keep better and longer than others, and they should have the 

 preference for the main stock, as far as is practicable, and more especially 

 if the grower desires to share in an export trade. There is some 

 difference of opinion between growers as to whether fruit should be 

 kept dry or moist, and equally good authorities take opposite views. 

 On the one hand it is asserted positively that dampness is against the 

 keeping of any kind of vegetable matter, and that, consequently, it 

 must injure fruit. The opponents of this view declare that dryness is 

 more injurious to fruit in store than moisture, and quote instances of 

 wet cellars where it has been kept in good condition for long periods, 

 though water has been standing on the floors for several days at a time. 

 Now both these opinions may be to some extent right, and proved to be so 

 under certain conditions. >ut it must be borne in mind that dampness 

 and dryness have really less influence upon the keeping properties of 

 fruits than temperature. Great and rapid changes of temperature will 

 tend towards decay. On the other hand, if the fruit can be kept at a 

 low and uniform temperature it is likely to remain sound, independently 

 of other influences. There need be no difficulty in settling the question 

 as to whether fruit houses are too dry or damp. If the fruit, after 

 being stored for a few weeks, begins to shrivel it is a sign that the air 

 is too dry. On the other hand, if the fruit decays without shrivelling 

 it indicates that the place is too damp. The fruit should be kept 

 in a cool room or cellar, where the extremes of heat or cold will not 

 materially effect the temperature, which must be kept as uniform as 

 possible. Cool and serviceable stores for keeping fruit may be readily 

 and economically formed by an underground cellar, with the roof 

 slightly raised above the surface. This will always be cool and the 

 temperature will not vary considerably if the roof is thick and covered 

 with earth. As a matter of course, care must be taken that the drainage 

 is good, and that water will not soak in. If the excavation is made on 

 the side of a slope it will be easy to provide against a flow of water by 

 a pipe drain, which will also be of assistance in supplying cool air to the 

 cellar. Air should be freely admitted by openings just below the roof, 

 but so arranged that they can be effectively closed on very hot days, or 

 such other times as may be necessary. The air in fruit rooms or cellars 

 should be kept moderately dry, but not too much so. If too dry the 

 fruit has a greater tendency to shrivel than it would have under other 

 conditions. It is also advisable that the cellar or room should not have 

 much light. Before Apples are packed away in the rooms, it will be 

 advisable to let them lie in heaps for a few days. This causes a moisture 

 to exude from the skins, and assists in preserving the fruit. The Apples 

 should then be spread out upon shelves, taking care that every one is in 

 sound condition. Growers in the United Kingdom often preserve Apples 

 well by simply placing them in heaps and covering with straw and soil, 

 in the same way as is done with potatoes. This plan, however, cannot 



