552 THE ORCHARD. [OCT. 



Observe in gathering the principal keeping fruits, both pears and 

 apples, to do it when the trees and fruit are perfectly dry, otherwise 

 they will not keep so well j and that the sorts designed for long keep- 

 ing be all carefully hand pulled, one by one, and laid gently into a 

 basket, so as not to bruise one another. 



According as the fruits are gathered carry them into the fruitery 

 or into some convenient dry, clean apartment, and lay them carefully 

 in heaps, each sort separate, for about ten days or two weeks, in order 

 that the watery juices may transpire, which will make them keep 

 longer, and render them much better for eating than if put up finally 

 as soon as pulled. 



When they have lain in heaps that time wipe each fruit, one after 

 another, with a clean dry cloth, and if you have a very warm dry 

 cellar where frost is by no means likely to enter, nor the place sub- 

 ject to much dampness, lay them singly upon shelves coated with dry 

 straw, and cover them with a layer of the same. 



Or you may wrap some of the choice sorts, separately, in white 

 paper, and pack them up in barrels, or in baskets, lined with the 

 like material. Or, after being wiped dry, lay layer about of fruit 

 and perfectly dry sand in barrels, and head them up as tight as pos- 

 sible. In default of sand you may use barley chaff, bran, or dry 

 saw-dust. 



Another method, and a very good one, is to be provided with a 

 number of large earthen jars, and a quantity of moss, in a perfectly 

 dry state ; and when the fruits are wiped dry as before directed, your 

 jars being also dry, lay therein layer about of fruit and moss till the 

 jars are near full, then cover with a layer of moss. 



Suffer them to remain in this state for eight or ten days, then ex- 

 amine a stratum or two at the top to see if the moss and fruits are 

 perfectly dry ; and if you find them in a good condition, stop the jars 

 up with good cork plugs, and cover them with some melted rosin to 

 keep out air. The pears and apples to be used this way should be of 

 the latest and best keeping kinds, and such as are not generally fit 

 for use till February, March, or April. 



After the jars are sealed as above, place them in a warm, dry cel- 

 lar or room, on a bed of perfectly dry sand, at least one foot thick ; 

 and about the middle of November, or sooner if there is any danger 

 to be apprehended from frost, fill up between the jars with very dry 

 sand until it is a foot thick around and over them. Thus you may 

 preserve pears in the greatest perfection for eight or nine months, 

 and apples twelve. 



Be particularly careful to examine every fruit as you wipe it, lest 

 it is bruised, which would cause it soon to rot and communicate the 

 infection, so that in a little time much injury might be sustained in 

 consequence of a trifling neglect in the first instance : but, above all 

 things place your fruit, whatever way they are put up, completely 

 out of the reach of frost. 



The common kinds, for more immediate use, after being sweated 

 and wiped as before directed, may be packed in hampers or barrels, 

 layer about of fruit and straw, and placed where they will neither 

 be exposed to damps nor frost. 



