MARKETING AND STORING FRUIT. 13! 



softening of the surface follows, and the apple quickly decays. 

 In view of these facts, why could not every large sod orchard 

 have its own cheap, double-walled board storage-house, with 

 chaff or sawdust between the walls and overhead, and a wide, 

 double-lined door at each end for ventilation and chilling, to 

 be opened on favorable occasions so as to keep the tempera- 

 ture down to fifty degrees or lower? The barrels should be 

 perfectly tight and thoroughly wet inside before the fruit is 

 placed in them, and when packed, ready for heading, pour 

 a bucket of water evenly all over the face, so that it will trickle 

 down and wet all the apples, thus furnishing, during their 

 confinement, sufficient moisture to prevent shriveling and 

 preserve their flavor. A small hole in the bottom will allow 

 surplus water to escape. 



Of course, I recommend this method of keeping apples 

 only for those grown on sod, though the following corrobora- 

 tion which came today in The Rural New-Yorker of March 

 31 shows that it is practicable to a certain extent with cul- 

 tivated apples in the colder sections of the country. I say 

 "cultivated," for the fact that some of Mr. Van Orman's 

 apples rotted is proof that they were thus grown. 



11 Several years ago I met T. B. Van Orman, of Iowa, and, being 

 of one mind, our conversation drifted to fruit. Among other things 

 he said : ' I keep apples right up to May and June, and they keep 

 improving in flavor all the time, and I have the minimum of trouble 

 and loss.' I said: 'How do you do it, for I want to know and 

 have it on paper ? ' He said : * Take your apples as soon as gath- 

 ered. Get good, tight barrels or boxes ; line the bottom and sides 

 with paper, then, with a vessel of water by your side and a pile of 

 paper, take the sound apples without worms or bruises, dip each one 

 in the water and wrap it in a piece of paper, and place in the box or 

 barrel; and place also a sheet of paper between each layer of fruit. 

 When the box or barrel is full, head or nail up tight. They can be 

 kept almost anywhere except in a warm place. I usually place mine 

 against the north side of the house, and throw some old trash or 

 carpets over the barrels and let them go. If one rots it will not affect 

 the rest, and the flavor grows better to the end. I never open a box 

 or barrel until I take it in for use. Have kept them in this manner 

 for the last ten years. My first experiment was with leaves, but they 

 affected the flavor somewhat.' If this experiment is true, and it will 

 cost very little to try it, the keeping of apples for the family is 

 solved, and will be as great a boon as water glass for the preserva- 

 tion of fresh eggs. I would leave at least one package where it would 



