2T2 Deterioration of Apples. 



rrop of apples annually, the bulk of them were shipped to Eng- 

 land and sold at the rate of from $t to $10 the barrel to our 

 "English friends" who were probably very glad to get them 

 even at that price. Now making some leeway for " enthusiasm " 

 and considerable " exaggeration," we are inclined to think that 

 Mr. Pell has got the best orchard of Newtown Pippins that 

 there is in this country, and that the sales and profits of the 

 orchard must be large yearly. And further, hearing that he has 

 been brought up to work in the business, we should take heed to 

 his advice on orchard culture generally. It may be possible that 

 by superior cultivation our orchards of Newtown Pippins might 

 flourish in this region, but we would not enter into it or advise it 

 in this section at least. How this apple flourishes where it origi- 

 nated, in Newtown, Long Island, we are not informed. As to 

 the cause of apples of the same varieties not keeping noAv as 

 well as formerly in Michigan or other sections, it would be difficult 

 to tell. But we are inclined to think that the " climate " has as 

 much or more to do with it than the soil or differences of location. 

 All orchard cultivators know well that there is great difference in 

 the various seasons, in regard to the keeping of apples. Some 

 seasons they keep remarkably well and grow fair, while in other 

 seasons with the same cultivation, they grow knotty and indiffer- 

 ent, and are inclined to rot soon after they leave the trees, and 

 often while they are on the trees. Still a good crop of apples 

 grown and gathered, does not ensure of their keeping well in the 

 cellar. In this case, more, probably, depends on the way the apples 

 are gathered from the orchard and stored in the cellar, than from 

 other causes in regard to keeping. Now the most common arti- 

 cle in use lo store apples in, is a flour barrel, and it probably is 

 the poorest article that can be used for that purpose, as all may 

 prove by experience. All cultivators who store much fruit for 

 winter should have a " fruit cellar," or a room parted off from the 

 main cellar on the north side. In this room, shelves should be 

 put up around the sides and through the centre, should the room be 

 large. The shelves may be made from two and a half to three 

 inches wide, the bottom boards six inches wide, the joints to be 

 left open | or | an inch to allow a free circulation of air up through 

 the apples. These shelves may be put up two and three tier deep, 

 acccrding to the height of the ceiling and the number wanted. 



