132 HORTICULTURE LBOT. ix 



boxes or trays as shown. In this way they are carried 

 to market, and thus receive a minimum of injury from 

 handling and shaking. Many tons of strawberries 

 are, however, despatched from Kent to markets in 

 all parts of the country, packed in the baskets known 

 as pecks and half-flats. Raspberries are sent to 

 market in tins broadest at the base, also earthenware 

 vessels, the latter being known in the potteries as 

 half -pippins and holding twelve pounds of fruit. Cur- 

 rants are usually packed in flats and half -flats, whilst 

 gooseberries are packed in sieves and pecks. 



Storing. This applies principally to apples and 

 pears, as those which come under the general term 

 of soft fruits are not adapted for storing. The best 

 fruit rooms are those in which the nearest approach 

 to uniformity of temperature can be maintained with 

 means of ventilation. A warm, damp atmosphere 

 is much more injurious to ripe fruit than is extreme 

 cold, provided the air and the fruit be dry. Apples 

 and pears are best stored where they can be dry and 

 cool, yet safe from frost. A very warm, dry atmo- 

 sphere causes fruit to shrivel. 



Light wooden shelves or racks, on which fruit can 

 be spread thinly, are suitable. Straw should not be 

 placed under or over them, as if any portion becomes 

 damp and mouldy it will impart an unpleasant flavour 

 to the fruit. Apples are particularly liable to have 

 their flavour impaired by obnoxious surroundings ; 

 even a tainted atmosphere will suffice to spoil their 

 quality. 



Choice samples of apples and pears, each wrapped 

 in tissue paper, and placed in a close sweet box or 

 earthenware pippins, in a cool, dry place, keep as 

 long as it is possible to keep them. 



Dried Fruit. All kinds of fruits are dried in 

 America through being subjected to great heat in 



