OF FRUIT TREES. 119 



trees as long as safety from the frost will admit, should 

 betaken directly from the trees to close 'casks, and 

 kept dry and cool as possible. If suffered to lie on a 

 floor for weeks, they wither and lose their flavour, 

 without acquiring any additional durability. The 

 best mode of preserving apples for spring use, I have 

 found to be, the putting them in dry sand as soon as 

 picked. For this purpose, I dry sand in the heat of 

 summer, and late in October put down the apples in 

 layers, with a covering of sand upon each layer. The 

 singular advantages of this mode of treatment are 

 these: 1st. The sand keeps the apples from the air, 

 which is essential to their preservation. 2dly. The 

 sand checks the evaporation or perspiration of the ap- 

 ples, thus preserving in them their full flavour 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 prevent- 

 ed. 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. Glaz- 

 ed 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 (he jar; above 

 this, a layer of fruit, to be covered with a layer of 

 sand, an inch thick ; then lay a second 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 entire- 

 ly free from ftost. Wheat bran is sometimes substi- 

 tuted for sand. 



"One of the most easy methods,' 1 says Dr. Darwin, 

 4i of preserving fruit is, that of depositing it in ice-hou- 

 ses, where it may remain in a frozen state for a con- 



