MANAGEMENT OF FRUIT TREES,. &c. 237 



feci ly dry ; but by no means lay them atop of one another. 

 When that is done, cover them with a piece of the fame: 

 canvas, or thin flannel, or with old news-papers, or whitifh 

 brown paper, which will in a great meafure exclude the air, 

 prevent the froft from injuring the fruit, and preferve a 

 beautiful fmoothnefs on its (kin. The fruit fhouid be turned 

 two or three times during the Winter ; as delicate and tender 

 fruit, by lying long without turning, is apt to rot on the 

 underfide, even if perfectly found when laid-up. Be parti- 

 cularly careful, however, to pick out all the damaged fruit. 



When the fruit is laid-in, put the earlieft forts on the lower 

 {helves, or in the lower drawers, according to their time of 

 coming in, beginning with the Nonefuch, Golden Rennet 

 and Jenneting Apples, and Bergamot and Beurre Pears (for I 

 find by experience, that the Jargonelle keeps beft on the tree, 

 as, if gathered, it rots almoft immediately) ; thus, by proper 

 management, you may have a conftant fucceflion of fruit 

 from one feafon to the. other. 



When there are, large quantities of fruit, it will- require a 

 great deal of time to lay it on the fhelves, &c. : this bufinefs 

 may therefore be done in wet weather, or in the evenings, 

 when you cannot conveniently fpare your men from the out- 

 door-work in the day-time. 



Thofe who keep their fruit in itorehoufes, for the fupply of 

 the London and other markets, as well as thofe who have not 

 proper fruit-rooms, may keep their iipples and Pears in bas- 

 kets- or hampers ; putting fome foft paper in the bottoms and 

 round the edges of the bafkets, &c. to keep the fruit from 

 being bruifed then put in a layer of fruit, and over that ano- 

 ther layer of paper; and fo on, a layer of fruit and of paper 

 alternately, till the baiket or hamper be full.: cover the top 



with 



