91 MASSACHUSETTS AGRICULTURE. 



moisture is driven out, then let it get entirely cold, and use it 

 to pack down the apples in the barrel. The sand absorbs all 

 excess of moisture, and preserves an uniform temperature. By 

 this method all kinds of apples will keep several months beyond 

 the usual time. Charcoal, ground fine, may be used ; but sand 

 is by far the best and neatest. If used without thorough 

 drying, it will be injurious, as, instead of absorbing moisture 

 from the fruit, it will impart dampness, and decay will at once 

 commence. Winter pears may be preserved in the same way, 

 though I prefer a bureau or chest of drawers, set apart for the 

 purpose and kept in a cool room. I cover the bottoms of the 

 drawers with thick layers of cotton batting, on which I place 

 the pears. Between each layer of pears a layer of cotton is 

 used, though seldom more than two layers of pears are put in 

 each drawer. Over them all, a double covering of batting is 

 placed. Pears are preserved by this means better than by 

 any other that I know of. The cotton preserves a medium 

 temperature ; and, though kept in a cool room, they never 

 freeze. 



A week or ten days before the pears are to be used I remove 

 them to a warmer temperature ; at about sixty or seventy 

 degrees. Some varieties, as the Vicar of Winkfield, require 

 much attention; others require but slight attention. The 

 transfer from a cool to a warm temperature is of great import- 

 ance to pears, and will convert tough, hard specimens into 

 those which are delicious and melting. 



I have known the Beurr^ Diel exhibited January 7th, at the 

 Massachusetts Horticultural Society's rooms, in an excellent 

 state of preservation, managed in much the same way as 

 above described. 



The science of ripening and preserving fruits is in its infancy, 

 and horticultural and agricultural societies would do a great 

 public service by offering liberal premiums that will incite to 

 experiment on the subject. 



