THINNING, GATHERING, KEEPING, MARKETING. 125 



apples to slide out without danger of bruising. In this re- 

 spect it is more perfect than a basket, the contents of which 

 must be dropped, unless handed out one by one. 



The degree of maturity at which fruit should be picked 

 varies with circumstances. Maturity is indicated in apples or 

 pears by the dark-brown color of 

 the seeds, but as these cannot be 

 examined, external appearances 

 must serve as a guide. Early ap- 

 ples are best when they have at- 

 tained full color, and have begun 

 to soften, except such as are liable 

 to become dry or mealy, which 

 should be picked some days before 

 fully ripe. Winter apples should 

 be mature but not ripe. All late 

 winter varieties should be gath- 

 ered when too hard to yield to the 

 pressure of the thumb, and always 

 before heavy autumn frosts. "When 

 a good keeper begins to drop from 

 the tree, as sometimes happens, 

 the crop should be gathered im- 

 mediately. Windfalls should 

 never be mixed with hand-picked 

 fruit, as they have been bruised 

 by falling, and often heated by the '^^^' 



sun's rays so as to diminish their keeping qualities. They 

 should be assorted and reserved for immediate use. Maturity 

 in pears is indicated by a slight change in the color of the 

 skin, and by the readiness with which the stem separates from 

 the tree when the pear is lifted by the hand. There are, how- 

 ever, exceptions to" this rule — the Bartlett, for instance, may 

 be picked even before it has attained full size, and, in a week 

 or two, will ripen into a fine, melting texture and excellent 

 flavor. Ripening summer pears in the dark much improves 

 their appearance. A Bartlett, for instance, fully exposed to 

 the sun and allowed to ripen on the tree, or in a well-lighted 

 apartment, will show perhaps only a light-brown cheek ; but, 

 if in a dark drawer, the light-brown will become a beautiful 



Fig. 191.— How to Pick into a 



