116 CULTURE AND MANAGEMENT 



is essential to their preservation. 2dly. The 

 sand checks the evaporation or perspiration of 

 the apples, thus preserving in them their full fla- 

 vour at the same time, any moisture yielded by 

 the apples, (and some there will be,) is absorbed by 

 the sand ; so that the apples are kept dry, and all 

 mustiness is prevented. My pippins, in May and 

 June, are as fresh as when first picked ; even the 

 ends of the stems look as if just separated from 

 the twig." 



An English writer recommends the use of dry 

 pit sand, for the preservation of apples and pears. 

 Glazed earthen jars are to be provided, and the 

 sand is to be thoroughly dried. A layer of sand, 

 an inch thick, is then to be placed in the bottom of 

 the jar ; above this, a layer of fruit, to be covered 

 with a layer of sand, an inch thick ; then lay a se- 

 cond stratum of fruit, covering again with an inch 

 of sand. An inch and a half of sand may be placed 

 over the uppermost row of fruit. The jar is now 

 to be closed, and placed in a dry, airy situation, as 

 cool as possible, but entirely free from frost. Wheat 

 bran .is sometimes substituted for sand. 



" One of the most easy methods," says Dr. Dar- 

 win, " of preserving fruit is that of depositing it in 

 ice-houses, where it may remain in a frozen state 

 for a considerable time. And if the fruit be after- 

 wards gradually thawed, by covering it with melted 

 ice, or immersing it in cold spring water, it will lose 

 but little of its flavour, provided it be consumed on 

 the same day." 



Mr. Forsyth gives the following directions for 

 picking and preserving fruit. " All apples, pears, 

 c. ought to be carefully picked by hand, and laid 

 in baskets containing dried grass, to prevent them 

 from being bruised ; and if they fall spontaneously, 

 some dry barley straw, or pease haulm should be 

 prepared for their reception on the ground; in the 

 latter instance, the fruit ought to be separated from;, 



