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counties of Waterford and Cork ; in Normandy, whence 

 we have many of our best apples ; in Belgium j and 

 of inferior quality in Germany. It is also made in 

 abundance, and of excellent quality, in many parts of 

 the United States. {Penny Cyclopcedia.) 



Preservation of Apples. — There are two things to 

 be especially guarded against in the fruit store-room 

 — putrefaction and excessive evaporation — for decay 

 and shrivelling are almost equally obnoxious if present 

 in fruit for the dessert. 



We have already remarked upon the fitness of fruit 

 for gathering, and of the precautions requisite to be 

 observed in that process of harvesting ; but we will 

 observe, in addition, that two-thirds of the early 

 apples should be gathered ten days before they are 

 ripe, taking them carefully one by one, and placing 

 them in a cool fruit-room ; these will succeed those 

 left to ripen on the trees. Look over these every 

 morning, and pick out the best fruit for the day's con- 

 sumption ; if they do not ripen fast enough, remove 

 a few occasionally to a warmer room or kitchen, 

 where they will soon get mellow enough. Those for 

 kitchen use should also be gathered before they are 

 quite ripe, and the ripest of them may be selected for 

 the daily consumption. 



Cupboards or shelves in a dark, cold cellar are the 

 best store places for apples. The shelves, having a 



