302 Farmer'' s Miscellany. [0 :t,, 



where meat is readily preserved, thoiigli the country is warm if 

 not hot. The fluids simply evaporate, and leave the harder parts 

 to dessicate. Such changes, however, cannot take place in fruits; 

 their fluids undergo fermentation, which precedes decay. Hence 

 if the atmosphere is dry it will not be sufficient to preserve them, 

 they must be cool also, and kept below that point of temperature 

 which favors fermentation. Apples sometimes sweat, as it is 

 called, which is moisture condensed upon them from the atmo- 

 sphere. Apples or pears wrapped in separate pieces of porous 

 paper and placed on shelves in single layers, is undoubtedly one 

 of the most secure methods of preserving them. The cellar ought 

 to have a gravelly bottom, and an apartment divided off in the 

 coolest and least frequented part, and seldom opened. If they 

 become moist they should be wiped dry and replaced; but if 

 wrapped as directed this will seldom occur. The importance of 

 assorting fruits need not be dwelt upon. It is worse than useless 

 to put up bruised fruit for winter. 



