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Fruit juice can be kept for jelly-making by running straight 
from the press into clean glass jars or bottles immersed to the neck 
in hot water, which is then kept above 140° F. for half an hour or 
so. Stoppers, corks, caps, or rubber rings should be heated (in 
the same way, and the bottles of juice closed when hot; such 
sterilisation of the acid juice obviating the necessity of adding 
chemical preservations. 
GATHERING AND MARKETING FRUIT. 
As the fruit ripens it is picked, packed, and marketed. More 
skill is required to effect these operations to the best advantage 
than is at first imagined, and in this respect past experience is of 
no mean value. 
GATHERING 
plays an important part in the keeping of fruit. Just when and 
how to pick is an art which is acquired, but certain peculiarities, 
when observed, will secure for the grower the reward of his labour. 
The right stage at which fruit should be picked is in a 
measure governed by the market it is destined for. The local 
market is best supplied with fruit fully ripe, when it possesses 
in its fullest measure all its succulence and attractive colouring. 
For shipment to distant markets, and for long keeping, it is im- 
perative to pick fruit when ripe, but before it reaches the period 
of full maturity. In such cases, quality, and appearance must give 
precedence to long-keeping property. There is no very well-defined 
line showing ripeness from full maturity, and here experience is 
needed; that experience, however, is easily acquired. 
If the fruit is picked too green it also often shrivels, lacks 
flavour, and does not sell to advantage. If too ripe, it does not 
earry well. 
Apples are picked at different stages. Most large, early soft- 
fleshed apples, such as Mr. Gladstone, Red Astrakan, Lord Suffield, 
and others of the same class, should be gathered early before they 
are fully ripe. They then travel much better. They should [be 
marketed as quickly as possible after picking. It is surprising how 
soon early apples lose their freshness and, therefore, their market- 
able value after being gathered. They soon become mealy, dis- 
organisation of their tissues set in, and they rot. 
As regards mid-season apples, the state of the market should 
influence the period of picking. 
Late apples for home use or local market should be left as 
long on the trees as possible. It is certainly a mistake to sell, with 
mid-season fruit, apples which if kept a month or so longer would 
sell much better. 
