PLANTING, SOWING, AND CULTIVATING. 



441 



sequence of the cliemical action of freezing. In any case, fluctuations of 

 temperature are productive of decay. A steady temperature of from 40° to 

 45", with a diy atmosphere, will be found the best for most kinds of fruit. 

 Some pears of the late kinds are better for being kept in a temperature as 

 high as 60°, for this ripens them, renders them melting, and improves their 

 quality yery essentially. We do not, however, conceive that the general 

 construction of the fruit-room ought to be altered on their account ; we 

 would rather make some special aiTangement for such cases." (Gard. Chron. 

 vol. i. p. 611.) 



The air should be kept moderately dry, but ventilation should not be 

 used except for the purpose of removing offensive smells, arising from the 

 putrefaction of the fruit. Ventilation by continual currents of air carries off 

 from fruit the moisture which it contains, and thus acts in the same way as 

 light, in producing shrivellmg, and destroying that plump appearance which 

 gives its beauty to fruit. Another reason against ventilation is, that an equable 

 temperature is scarcely to be maintained when the air is constantly changed. 

 The sweating of fruit throws so much moisture into the air that ventilation 

 is necessary to remove it ; but the sweating ought always to be carried on in 

 a place provided on purpose. 



Great care should be taken in gathering, handling, and storing the fruit, 

 placing each kind by itself, and keeping wall fruit apart from standard fruit. 

 Gather in baskets, and place them on the shelves side by side with their 

 eyes downwards. When gathering and stowing are completed, shut the room 

 as close at possible, and only open it when the fruit is wanted. (^Ibid. p. 61.) 

 The best mode of packing fruit which is to be sent to a distance, has been 

 already given, (860,) and the ordinary modes, as they have nothing peculiar 

 in them, need not be described. 



931. Management of the fruit-7'oom. — The general principles of gather- 

 ing and keeping fruit have been already laid down (856). No fruit ought 

 to be allowed to drop from the tree, nor should it be beaten down or shaken 

 off. Except in wet or late seasons, it ought not to be gathered till it is 

 quite ripe, which in stone fruits and berries is known by its softness and 

 fragrance, in kernel fruit by the brown colour of the seeds, and in nuts by 

 the opening of the husks. It ought in every case to be gathered by hand ; 

 and in addition to ladders of different kinds there is the orchardist's crookj fig. 

 335, the use of which is to take hold of one branch with the hook, and draw it 



r;:::^s^^^^ /-^ towards the 



vQg^ — — p' )) ^ operator ; and 



/ then, by put- 



ting the sliding 



Fig. 335, Orchardist s crook. a . ° ° 



piece, a, over 



another branch, that branch is held in thatposition by the obliquenessof the line 

 of pressure, which prevents the sliding piece from moving : thus leaving the 

 operator free to use both hands in gathering the fruit. The fruit ought to 

 be put into baskets, placing each kind in a basket by itself, and laying it in 

 so gently as to run no risk of bruising it ; and not only keeping each kind 

 of fruit by itself, but keeping wall fruit apart from standard fruit, because 

 the former will be soonest fit for the table. The fruit laid on shelves should 

 be placed with their eyes downwards, and so as not to touch each other ; 

 but baking apples and pears may either be spread on a cool floor, or laid in 

 heaps and covered with a blanket to produce a gentle fermentation, by 



