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stage of ripeness being brought down. A similar process is used 

 when gathering prunes. 



Plums may be picked almost green for distant shipment, as 

 they colour in transit. This is even more noticeable in the case of 

 the Japanese plums, which ripen and colour very well when stored 

 in a cool, dark place. 



Cherries and plums, if allowed to hang too long, are severely 

 affected by the fruit-rot fungus. For the same reason they should 

 always be picked when dry, or else decay will soon consume them. 

 When picking cherries and plums the stem should be cut off with 

 the thumb nail, and the fruit itself should not be touched, lest the 

 delicate bloom be rubbed off. 



Figs are picked when fully ripe ; they do not ripen after pick- 

 ing, and do not become sweeter than when cut from the tree. As 

 they do not ripen all at once, the trees must be gone over daily. A 

 ripe fig is soft to the touch and is generally wrinkled and hangs 

 downward. Some kinds, when ripe, show seams or cracks on their 

 jacket. For drying, they should be cut when they contain about 

 one-third of their weight of sugar ; for eating, they may be gathered 

 when they are sweet and palatable. They should on no account be 

 shaken off the trees, as bruised figs soon sour, and a few such would 

 spoil a whole box full. Pulling the figs from the tree will also 

 injure them. The proper method is to cut each ripe fruit clean off 

 the branch and carefully place it in boxes or trays. Those figs 

 which hang high up the tree, beyond easy reach, may be picked by 

 means of a readily-made appliance, consisting of a light pole with a 

 jam tin with sharp edges, nailed to its extremity. The edge of the 

 tin is pressed against the soft fruit stalk of the fig, which it cuts, 

 and then the fruit drops into the tin. 



Grapes are best picked when fully ripe. If picked when just 

 coloured, but tart, they wont ripen 'further. The bloom always 

 shows when grapes ripen. Care should be taken, when picking the 

 bunch, to hold it by the stem, which is then snipped with shears. 

 Early, tender grapes, with soft skin will travel better if picked 

 before they are fully ripe. More fleshy grapes, on the other hand, 

 gain both as regards quality and appearance if allowed to hang 

 until sun-kissed and quite ripe. 



Gooseberries may be marketed either green or ripe. It is con- 

 sidered less exhausting to the bush when the smaller fruits are 

 picked green and the finest ones allowed to ripen. Green goose- 

 berries are stripped from the branches quite rapidly. They may 

 then be run through the fanning mill to free them from leaves and 

 then packed for market. 



Currants are allowed to colour, and are picked when they are ripe. 



Strawberries are picked with their stalks when they have quite 

 coloured. A strawberry which has a green or white tip seldom 

 carries well if picked at that stage. 



Blackberries and raspberries are not necessarily ripe when they 

 have coloured. They should be soft and free from acidity, when they 



