WHEN AND HOW TO PICK 



241 



ble before beings srathered, as they do not improve much after 

 pickinjET. And still they are not allowed to f;et fully ripe except 

 for very nearby markets. Taste is the staudaxd by which to 



Fio. 117. — AttackinK an old-timer. 



The cost of piddng such larpe trees is much preatRr than 

 from low trees. 



judge ripeness that is usually suggested by those who write on 

 this subject, and it is probably as good as any, though if it is 

 adopted there is danger that some pickers will require to have 

 16 



