SECTION IV. 



GATHERING AND RIPENING THE APPLE. 



The following remarks are intended, chiefly , 

 to apply to winter varieties of the fruit. 



Mr Pell, the great orchard ist of Ulster Co., 

 N. Y., reccommends to gather the apples 

 carefully by hand on a dry day ; lay them 

 gently by hand twelve or fourteen inches deep 

 on the floor of a cool dry room, and let them 

 dry and season there, for three weeks. Then 

 carefully take them up, on a clear day, and 

 pack them by hand, in clean dry barrels, 

 rilling the barrels so full that a gentle pressure 

 will be necessary in order to head them up. 

 In this way they may be kept without rotting, 

 and safely sent to any part of Europe, or the 

 West Indies. (Genessee Farmer^ Smaller 

 quantities of apples may be put up, in com- 

 mon, tight, wooden buckets. The best place 

 for keeping them, is a dry airy room or cellar, 

 of which the temperature ranges from 35 to 



