OF FRUITS. 



SECT. XVII. 



room, on ckan dry mofs, or fweet dry ftraw, fo as 

 not to touch one another* Some, or all the reft, may 

 be ftored as direfted {ox apples: for they will thus keep 

 very well, having firft laid a fortnight fingly, and then 

 nicely culled. But the moft fuperior way is, to pack 

 in large earthen, or China jars, with very dry long 

 mofs at the bottom, fides, and alfo between them, if it 

 might be. Prefs a coat of mofs on the top, and then 

 flop the mouth clofc with cork, or other wife, which 

 fhould be rofined over, with about a twentieth part of 

 bees -wax in it. As the objecl is effectually to keep out 

 eir, (the caufe of putrefaction) the jars, if earthen, 

 may be fet on diy /and, which put alfo between, round, 

 and over them, to a foot thick on the top. In all 

 clofe ftoring, obferve, there mould be no doubt of the 

 foundncfe of the fruit. Guard in time from froji thofe 

 thatlie open. Jars of fruit mull be foon ufcd after 

 unfealing. Seepages 31, 37, 44, 71, 74, 82, 89, 90, 

 95, &c. 103, 153, 160. 



Plum, of the many forts the following are good: 

 Green and blue gag£, Fotheringham, ivhite and blue per- 

 irigon, drop d'or, la roche Carbon, la royal, and St. Ca- 

 tharine. The imperial, or red magnum bonum, w\& white 

 magnum bonum, are chiefly ufed in tarts, and for fweet- 

 meats, as is the Wentworth. The early white primor- 

 dian (not a choice fruit) is valuable for its coming in 

 the beginning of July ; and the imperairke for not 

 coming in till October, Damjm and bull ace plum, black 

 and white, very late in the feafon, for tarts, and a fine 

 acid preferve. See pages 31, 37, 71, 74, 82, 90, 105, 

 IS 8, and 160. 



Quince, we have the common appk, and pear jhaped, 

 and Portugal pear //japed. This fruit cannot be eat 

 raw, but Tor marmelade, and baked in pies, &c. the 

 houfewife finds it ufeful* The Portugal is moftly 

 efteem-ed. Quinces may hang till November, The 

 ripe ones only are of value, which after fw eating a few 



