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be commended to growers in this part of the world, as the cellar or store 

 room is better in many ways. Possibly the American method of storing 

 Apples in unheaded barrels might prove serviceable to some of our 

 growers. Pears, as a matter of course, require considerable attention in 

 storing, as most kinds have to be kept for a shorter or longer period 

 before they are fit for use. They require the same treatment as Apples, 

 but will require looking over more frequently, as some kinds ripen very 

 quickly. Peaches, Nectarines, Apricots, Cherries and most of the Plums 

 can only be kept for a few days after they are gathered, and they are 

 seldom stored. Some of the later Plums, however, such as Coe's Late 

 Ked, Ickworth's Imperatrice and others, may be preserved in good 

 condition for several weeks after they are gathered. Kinds that decay 

 quickly will all keep somewhat longer than otherwise if placed in a cool 

 cellar. Oranges may be kept in good condition for three or four months 

 if gathered before the fruit is over-ripe. The writer has kept them four 

 months without the slightest deterioration. They should be treated in 

 the same way as recommended for Apples. Lemons will not keep so 

 well as Oranges, as a rule, as they have a greater tendency to shrivel ; 

 but they will remain sound for several weeks if carefully handled and 

 stored in the same way as directed for Apples. The Date Plum must 

 be stored for two or three weeks after it is fully ripe before it is in 

 perfect condition. A chemical action, resulting fiom decomposition, 

 seems to be essential to the perfection of this fruit. Medlars must be 

 kept till the period of decay has fairly advanced before they can be 

 utilised. Bunches of Grapes may be kept fresh for a considerable time 

 by various methods. One plan is to hang the bunches in moderately 

 dry sheds or rooms in such a manner that they will not touch each other. 

 Another plan is to place the bunches in boxes or jars in such a manner 

 that they will not touch each other, filling the space between with dry 

 bran or sawdust. The bunches may also be kept for some time by cutting 

 them with a few inches of the wood attached, and inserting the ends of 

 these pieces in tubes or bottles filled with water. A small quantity of 

 charcoal should be placed in each vessel to assist in keeping the water 

 sweet, and as it is absorbed the deficiency must be made good. The 

 bunches must be looked over frequently, and all decaying berries 

 promptly removed, as if left they will soon affect others. The thick- 

 skinned and firm-fleshed varieties are better adapted for preserving by 

 any of these methods than others, and it may sometimes be to the 

 advantage of cultivators to practise them. 



PACKING FRUIT. 



This is a subject of some importance to the cultivator, and more 

 especially as there is a prospect of a large export trade in many fruits 

 being developed. But even in sending fruit to local markets, growers 

 will find it to their advantage to have their produce packed so that it 



