FARMER'S ASSISTANT. 



economy of Nature, the vegetable world is continually ab- 

 sorbing that air which is hurtful to Man, and is almo-st con- 

 stantly reproducing that which is healthful. 

 See further, FOOD OF PLANTS. 



APPLES. The seeds of an apple seldom produce trees 

 which bear the same kind of apples, and hence the necessi- 

 ty of grafting, when we would raise the same kind. 



A judicious selection of trees which bear the best apples 

 for different uses, is a matter worthy of particular attention. 

 See CIDER, ORCHARD 8c^. 



In gathering apples, for Winter-use, they should be 

 picked from the tree, and laid carefully in a heap, under 

 cover, without being bruised After they have sweated, let 

 them be exposed to the air and well dried, by wiping them 

 with dry cloths; then lay them away in a dry place where 

 they will not freeze. The time requisite for sweating will 

 be six, ten, or fifteen days, according to the warmth oF 

 the weather. 



Mr- Forsijth says, that the most complete method of 

 saving them, so as to preserve them the greatest length of 

 time, is to wrap them in paper and pack them away in 

 stone jars between layers of bran; having the mouths of 

 the jars covered so close as to preclude the admission of 

 air, and then to keep them in a dry place where they will 

 not be frozen. 



The fruit should not be gathered till fully ripe, which is 

 known by the stem parting easily from the twig : It 

 should also be gathered in dry weather and when the 

 dew is off. 



Mr. Deane, in his * Newengland Farmer, 9 speaking of his 

 method of preserving Winter-apples, says: 



* I gather them about noon on the day of the full of the 

 moon which happens in the latter part of September, or 

 begming ot October. Then spread them in a chamber, or 

 garret, where they lie till about the last of November. 

 Then, at a time when the weather is dry, remove them 

 into casks, or boxes, in the cellar, out of the way of the 

 frosts; but I prefer a cool part ot the cellar. With this 

 management, I find I can keep them till the last of May, 

 so well that not one in fifty will rot. 



< In the Autumn of 1793. I packed apples in the shav- 

 ings of pine, so that they scarcely touched one another, 

 They kept well till some time in May following; though 

 they were a sort which are mellow for eating in December. 

 Dry sawdust might perhaps answer the end as well. Some 

 barrel throi up, and keep them through the Winter in 

 upper rooms, covering them with blankets or mats, to pre- 

 vent freezing. Dry places are best for them.' 



