368 The Principles of Fruit-growing 



be expected to be very much better than in the general 

 run of samples. 



Stone-fruits. A peach is fit to pick when it is full 

 grown and has begun to develop its characteristic color. 

 Peaches and apricots do not ordinarily color up well 

 after they are picked, although plums usually will do so, 

 especially the Japanese plums, which may be picked very 

 green and yet develop a high color. It is very difficult to 

 describe that period of maturity at which a peach is ready 

 for picking. An experienced picker will take the fruit 

 softly in his hand and press the ball of his thumb very 

 lightly on the side, and if the fruit has a somewhat springy 

 feeling, it is ready to take from the tree. This pressure 

 is never sufficient to leave any mark on the fruit. Pinching 

 a peach will usually spoil it. If the peach is too green, it 

 will feel hard and stone-like. If it is too soft, it will simply 

 indent, and will not have the characteristic elastic feeling. 



In the case of cherries and plums, it is very important 

 that the fruits be picked just before they have reached 

 their condition of most edible quality. This is largely 

 because the fruit-rot fungus is likely to destroy the fruits 

 at the tune of their ripening, especially on those varieties 

 particularly subject to the disorder. Amongst plums, the 

 Lombard is one of the most seriously attacked; and 

 amongst cherries, nearly all the white-fleshed varieties, like 

 Governor Wood and Napoleon, are greatly subject to 

 injury. If the weather at picking time gives promise of 

 being close and warm or "muggy," then it is exceedingly 

 important that the fruit should be picked early. In 

 sweet cherries, a delay of a few hours will sometimes 

 result in the loss of an entire crop from the fruit-rot 

 fungus. Cherries and plums should always be picked, if 

 possible, when they are perfectly dry. This is especially 



