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of sand an inch thick on the bottom of the jar; above 

 this a layer of fruit, a quarter of an inch free from any- 

 other. Cover the whole with sand to the depth of 

 an inch ; then lay a second stratum of fruit, covering 

 again with an inch of sand, and proceed in this way 

 till the whole be finished. An inch and a half of 

 sand may be placed over the uppermost row of fruit. 

 The jar is now to be closed and placed in a dry airy 

 situation, as cool as possible, but entirely free from 

 frost. 



The usual time at which each kind of fruit ought 

 to be fit for the table being known, the jars contain- 

 ing such fruit are to be examined, turning out the 

 sand and fruit cautiously into a sieve. The ripe fruit 

 may be laid in the shelves of the fruit-room for use, 

 and the unripe is carefully to be replaced in the jars 

 as before, but with fresh dried sand. 



Some kinds of apples managed in this way, says 

 Mr. Stewart, will keep till July. Pears will keep till 

 April ; the Torling till June. (Caled. Hort. Mem. 

 i. 208.) 



That dryness is not essential for the long keeping 

 of apples is proved by the fact that in Herefordshire 

 the practice is adopted by some parties of actually 

 throwing water over the stored fruit. The practice 

 of one orchardist is to cover the floor of his cellar 

 with hurdles two in thickness, and on these to place 

 a little straw, upon which the apples are placed with- 



