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45 Fahr. Thomas recommends packing 

 alternate layers of apples and dry chaff mixed 

 with a small portion of dry, pulverized lime. 

 Apples for exportation are often wrapped each 

 one separately in clean soft coarse paper like 

 oranges, and then pat up, in boxes or barrels 

 as above directed. 



The common practice with our best or- 

 chardists here in Worcester, is to gather 

 winter apples, during the last week in Septem- 

 ber, generally. 



The fruit is taken from the tree, when it is 

 not moist with dew or rain ; it is at the same 

 time assorted and carefully placed directly in 

 clean, dry, tight flour barrels. The barrels, 

 when filled, are placed on the north side of a 

 fence or building, or in some other cool, shady 

 out-door situation, and then covered with 

 boards, in such a manner as to keep out the 

 rain and cold. Here they are left, until the 

 danger of freezing requires them to be removed 

 into a cellar. The best fruit cellar is one 

 which is dry, airy and of a uniform tempera- 

 ture of about 40 Fahr. Fruit will very 

 soon decay in a close, damp cellar, particularly 

 if the cellar is also warm. Late-keeping 

 apples, like the Roxbury Russet, should be 



