324 Picking and ripening Fruit. 



in flavor so much by being picked and ripened off the tree. Winter apples 

 are an exception to the rule, or seem to be. If picked from the tree when 

 quite hard, and placed in barrels, they will remain hard for a long time, 

 and then at last ripen up finely. They cannot be allowed to ripen on the 

 tree ; for the seasons are not long enough : it is possible, if they could, that 

 they would be very much better in quality. We know that the Baldwin 

 Apple (and we presume this to be true of other winter varieties) will, if 

 picked when not more than two-thirds grown, so f.ir ripen as to become 

 mellow and soft, but will not attain much flavor. It is sometimes difficult 

 to know just when to pick winter fruit, the seasons vary so much. The 

 best way is to leave the apples on the trees, if they will only remain there, 

 until the last of October, and pick last the varieties that are latest in ma- 

 turing, such as the Roxbury Russet and Northern Spy. When picked, they 

 should be at once packed in barrels, and placed in a cool, dry place, — as 

 cool as possible without freezing. A cold, dry atmosphere is the true prin- 

 ciple in preserving all fruits. It is this that is claimed to be gained by the 

 patent fruit-houses that have been erected during the past year or two. If 

 the fruit is to be kept all winter, place it in the cellar, and keep the windows 

 open so as to keep the temperature as low as possible without freezing. 

 When it is desirable to forward the ripening of any of the winter varieties 

 of apples, it can be done by bringing them into a warm, close place. Great 

 care should be exercised in picking and packing all fruits intended to be 

 kept for any considerable length of time, or to be transported to market. 

 They should be kept as free from bruises as possible, both to insure their 

 long keeping and for the benefit of the flavor ; for it is seldom so good in 

 a bruised, imperf'ect specimen as in a clear and fair one. If more atten- 

 tion were paid to this important subject, and to the sorting of the fruit, it 

 would be far more profitable for the producer, and, in fact, for the consumer. 

 We have seen scores and hundreds of barrels of apples sent two or three 

 hundred miles to market by cars, that were so badly packed, that they were 

 nearly worthless when they arrived at their destination. It is of the very 

 highest importance, when fruit is to be sent a long distance to market, that 

 only the best should be selected. 



Some producers think they can work in a portion of second-rate fruit 

 which will not be discovered. It is possible that such things may escape 



