RIPENING AND PKESKEVING FRUITS. aB7 



tact with the soil. Another primitive plan, and one which 

 is well adapted to the preservation of cider apples, and 

 might be used for the keeping of those needed for stock 

 feeding, is to build a rail-pen, four square, like a field corn- 

 crib, into which the fruit is put upon straw, and a lining 

 of the same material is placed at the sides and upon the 

 top, which may a'so be sheltered with boards to shed off 

 the rain. In our mild winters, many varieties of fruits can 

 be suiBciently well preserved in this manner for the purposes 

 mentioned. In a proper establisliment for cider-making, 

 large bins and rooms are provided wfthin the building, 

 which afford sufficient iirotection from the frost, so that 

 cider-making may be carried on during the winter ; and 

 in well arranged farm-steads, the feeding bams should be 

 provided with suitable compartments for the safe storage 

 of fruits or roots, that are to be fed to the stock during 

 the inclement season, when they are so much needed. ' 



All farm-houses should be provided with good deep and 

 dry cellars, which will prove the best place for the sto^vige 

 of fruits. These may be placed in bins, or, still better, 

 upon shelves, as it is not desirable to have too great a bulk 

 together. When but one, or at most, but two layers of 

 fru t are deposited upon each shelf, and when each of 

 these is placed at a sufficient distance from those above or 

 below it, the whole may be easily inspected from time to 

 time, and defective specimens can be removed without 

 disturbing the rest. These shelves should be made of 

 narrow strips, separated from one another by a space that 

 will admit of thorougli ventilation. The whole apartment 

 devoted to fruit, should be kept cool and dark, and free 

 from moisture or dampness. 



