STOKING, PRESERVING, ETC. 85 



When placing the fruit in the store, be sure that it is 

 dry, and free from damaged and diseased fruits, and fully 

 ripe. When once placed, it is best to handle or disturb 

 the apples as little as possible. In attempting to remove 

 decayed fruit, it is frequently the case that more harm 

 than good is done. 



Some of the varieties most suitable for storing are 

 Wellington, Norfolk Beefing, Claygate Pearmain, Winter 

 Pearmain or Duck's Bill, Mannington's, Stunner, Alfris- 

 ton, Ross Nonpareil, and Prince Albert. 



For the first week or two they throw off considerable 

 moisture. Therefore immediately after placing in the 

 store plenty of ventilation should be given until the fruit 

 ceases to perspire. After this they may be kept close, 

 occasionally giving them a little ventilation. 



Fumigating. After the store has been once used, be 

 very careful before storing to thoroughly cleanse every 

 crevice. Also fumigate it thoroughly by burning sulphur 

 in it while closed up. This fumigating, if properly done, 

 will destroy all insects and Iarva3, as well as fungoid 

 germs. A coating of lime- wash will also help to sweeten 

 the store. 



Pears. These require quite different treatment from 

 apples, inasmuch as they would, if placed in the low moist 

 temperature suited to apples, lose their flavour entirely. 

 Therefore they require a much drier building, and, if 

 possible, one where the temperature can be artificially 

 raised by hot-water pipes or other means. Pears must 

 not be laid so thickly on the shelves as apples, neither 

 can they be kept so long. There are few varie ties that 

 pay for storing at all. The following are some that can- 

 not be used when gathered, and may be stored with 

 advantage for a time : 



