AMERICAN INSTITUTE. 355 



ened with muck, and had their ribs broken with a big plow, will 

 long remember the treatment long after the man wlio set his 

 neighbors such an example, has gone to fertilize a farm only two 

 feet by six, where it is to be hoped his spirit will grow and infuse 

 itself into the owners of a thousand hills and useless swamps, till 

 the frogs will rise up and not call them blessed. 



Mr. Waring doubted whether he had more than six hundred 

 bushels of carrots per acre. 



Mr. Henry S. Clubb, spoke of his recent visit to the Rhode 

 Island fair, was highly pleased with it; but observed that the 

 fast liorses there were many, and tlie draught or working horses 

 were few. He wished that the subject of preparing peat for f^iel, 

 the best method may be discussed by the Farmers' Club. 



Mr. Waring moved that the peat question be then taken up 

 next after the fruit. — Carried. 



PRESERVING FRUIT, &c., &c. 



WHITFIELD D. PARKER, 9 KING STREET, NEW-YORK. 



From the Penny, Rural, and London Cyclopedieas, also from 

 Downing, Barry, Mcintosh, &c., &c., on the culture and manage- 

 ment of fruit trees, and fruits, I condense the following on pre- 

 serving apples, pears, &c., &c. No precise time can be specified 

 for plucking or gathering fruit. It is strongly recommended by 

 all, that it should be plucked when the trees and fruit are per- 

 fectly dry. The best general rule is, when the fruit stalk sepa- 

 rates easily from the spur, also the trees that produce good 

 keeping fruit should not be disturbed till the frost would mellow 

 and ripen them, so that they would have all they can collect of 

 grape sugar, this helps to preserve them. Generally those defect- 

 ive fall off first. Those for preserving should have their stalks 

 partially separated from the tree; but nevev plucked from the 

 apple. This should be done very carefully by the hand, if possi- 

 ble not injure the bloom. Those defective or in the least bruised 

 should be rejected. Some place the fruit in heaps for three weeks 

 or more, till they pass through the sweating process. This 'm 

 my opinion destroy their flavor. To assist the perspiration some 

 cover with straw or flannel, then spread them out when the air is 

 dry; to expedite the evaporation also wipe off the moisture. 

 This should never be done. It has been proven by experience 

 that certain methods successively practiced by some, have turned 

 out a failure when attempted by others. 



