REPORTS. ' 2B 



-should not reach over four varieties, and those all virinter fruit. — 

 If I were to name the kinds, all things considered, as being most 

 economical and desirable, they should be the following : Ehode 

 Island Greening, Roxbury Russet, Baldwin and the Newton 

 Pippin. These varieties are excellent bearers, and the fruit ai- 

 ■ways meets with a ready sale. 



HINTS ABOUT GATHERING AND STORING WINTER FRUIT. 



Apples should never be shaken off from the trees. They wiM 

 'become bruised and decay much the sooner. They ought to be 

 ■carefully plucked off with the hand, one by one, and placed in a 

 basket. From the basket they should be transferred to a shallow 

 box, not over ten inches deep, in the same careful manner. Now 

 let them stand in an out-house or open shed, until very late in 

 the Autumn. So long as they will not freeze, keep them in this 

 condition. Then in time remove the boxes, after taking out all 

 decayed and decaying fruit into a dry, cojl cellar. Elevate the 

 boxes on pieces of timbei-, a little way from the cellar bottom. — 

 Apples after being gathered, should be stired as little as possible. 

 They never should be poured into a box or barrel, for this will 

 bruise them. A shallow box is preferable to a barrel, as there is 

 less pressure from above downward. And besides, the apples 

 will keep cooler, and the decayed and decaying ones, can be more 

 •easily removed. 



THE APPLE AS AN ARTICLE FOR FOOD, IN ITS RAW AND COOKED STATE 



Apples eaten in their natural condition, are a palatable, and 

 healthful article of diet. They cantain no inconsiderable amount 

 of the nutritious principle, and they are easily and quickly di- 

 gested, and promote the growth and the health of the body. — 



