338 HOW TO GROW GOOD ORCHARDS. 



CHAPTER XL IX. 



ON FRUIT -GATHERING, ETC. 



In making cider and perry there are several im- 

 portant matters to be taken into consideration, as 

 upon the due observance of these success will mainly 

 depend. These are — 



The selection, gathering, and storing of the fruit. 

 The grinding of the fruit, and storage of the drink. 

 The after-management, keeping, fining, &c. &c. 



Orchard fruit is economized chiefly in the three 

 following methods : — 



1. Cooking Apples — used for culinary purposes. 



2. Dessert Apples — some of the fine-flavoured varieties. 



3. Cider Fruit — which includes all the others. 



1. Cooking apples may be hand-picked as they 

 become ripe, and those that will not keep long, as 

 the various codlins, may be disposed of in the lump 

 to the fruiterer, or sent to market in smaller quan- 

 tities. The good keeping apples may be sold in the 

 lot when ripe, or kept in store to be retailed at 

 market. 



Both these sets of apples require to be gathered 

 with some care; in short, to be what are called 

 " hand-picked," as, when bruised, they not only are 

 injured for present use, but their keeping qualities 

 are greatly affected. 



