MISCELLANEOUS. 231 



Fine -winter apples ougJit to be hand-picked and careful- 

 ly packed in barrels under the trees to cure, then removed 

 to a di-y, cool cellar, and kept just above the freezingpoint. 

 They may be packed in dry sand, rejecting any that have 

 the slightest appearance of decay, or wrap each apple r.ep- 

 arately in a piece of thin paper, such as is used around 

 oranges. By following this method, they will keep till 

 June. 



Plums, pears, peaches, apricots and nectarines need to 

 be kept in a cool place, vi'ith a free circulation of air, and 

 should not touch each other. Frequently looking over all 

 kinds of fruit and rejecting any that show the slightest 

 symptoms of decay, will aid ia the preservation of the re- 

 mainder. Here, as elsewhere, evil communicatic>ns corrupt 

 good manners. 



Berries and cherries should be spread out and exposed 

 to the circi.ilation of the cool air as much as possible; In 

 the same way tr6at oranges and lemons. The latter may 

 be preserved several weeks, when shriveling up in hot 

 weather, by keeping in glass jars filled with cold water. 

 Change the water every week. Cranberries may be kept 

 in the same way. 



Since canning became general dried fruits are less in 

 favor than before. Evaporated fruits are excellent. Dried 

 cherries have been used in Germany since time immemo- 

 rial. They are stewed in water and thickened with flour to 

 make a soup for the beginning or the close of dinner. Date 

 paste, consisting of ripe fruit pressed into a cake, forms 

 a staple food for the Arabs ten months of the year, show- 

 ing the excellent properties contained in dried fruits. 

 These dates are boiled and stewed with butter or honey. 



