GATHERING APPLE SEED 15 



Then a little washing with the hose will leave the seed free 

 from the pulp. They should then be spread thinly on trays 

 in the sun to dry. When dried sufficiently to prevent 

 molding they are sacked and stored in a cool moist place. 

 Only heavy seeds, which are the good ones, will settle to 

 the bottom. The poorer ones rising to the top are skimmed 

 off with the pulp. In this way only good seeds are secured. 

 Figures four and five will give an idea how this work may 

 be done. 



Pear seed is collected in the same way as apple seed. 

 There is less use for cider or vinegar made from pears than 

 from apples, yet they are often used commercially. Where 

 it is not desirable to first remove the juice from the fruit, 

 they can be piled up in the open and allowed to decay. 

 After several days, fermentation will be sufficiently ad- 

 vanced so that the fruit may be treated in the same way 

 as the apple pomace. 



Nurserymen import most of the pear seed used for stock. 

 The seeds from the Chinese or Japanese sand pear and 

 the common French pear are the most used, being preferred 

 for their resistance to the pear blight disease. Sometimes 

 American grown seeds are used, in which case those of the 

 Kieffer variety are preferred. This particular variety is 

 a hybrid between the Chinese pear and the Bartlett, and 

 partakes largely of its Oriental parent in its resistance 

 to diseases. Other varieties are occasionally used, and in 

 sections where the pear blight is not bad most any strong 

 growing kind would answer. 



For other tree fruits the customs are not so well fixed. 

 In propagating the various kinds of nuts, numerous methods 



