322 Picking and ripening Fntit. 



perfection. It should be left on the vines until it has just matured; and, if 

 a red variety, until it is wholly colored, and has become tender and juicy. 

 If left too long on the vines, the fruit will be quite likely to become dry and 

 tasteless. It should always be picked with the hulls on, and when the fruit 

 and vines are free from moisture : and the fruit should not be kept long 

 after it is picked ; for it soon decays. It does not keep well, even in the 

 patent fruit-houses. We know, that, in some markets, buyers object to hav- 

 ing the fruit brought in with the hulls on ; but, if the consumers would only 

 remember how much better it keeps in respect to shape and freshness when 

 so picked, they would no longer complain because they have to hull them 

 at home. Strawberries are packed in boxes and baskets to be sent to 

 market : but the latter are doubtless better where the fruit is to be kept for 

 any considerable length of time ; for the ventilation is better than in the 

 boxes. Raspberries follow soon after the strawberries, and require pretty 

 much the same treatment. When intended for home-use, they may be left 

 on the bushes longer than when intended for market. Those varieties 

 best for market are not generally best for family-use. A firm raspberry 

 should always be selected for market-purposes. The currant and goose- 

 berry are also fruits that should be allowed to fully mature on the bushes. 

 There is one great advantage in the former ; for it will hang longer on the 

 bushes after it is ripe than any other fruit, and will keep for a considerable 

 length of time after being picked. Blackberries need to be ripened on 

 the bushes to be good, and should always be left until full maturity has 

 been attained. The Lawton is quite acid unless fully ripe. Plums should 

 always be allowed to ripen on the tree ; that is, become nearly or quite fit 

 for eating before being plucked. We do not know that they ever improve 

 in the least after being gathered. The same is true of peaches, apricots, 

 and nectarines : they all should be allowed to fully mature their fruit on 

 the tree. Who would think of picking peaches green from the tree, expect- 

 ing to ripen them up as they would pears ? To get this fruit in its fullest 

 and richest maturity, let it become high colored on the tree, and ripen so 

 that the slightest jar will bring it down to tickle the palate of its owner. 

 Now, for market-purposes, where the fruit is to be sent long distances, we 

 are aware that this plan would not answer ; for it would be almost impossi- 

 ble to get such fruit to market in fair condition. For this purpose, it is 



