Oct.] THE ORCHARD. 529 
gently one way or the other; if they quit the tree easily, it is a sign 
of maturity and time to gather them. 
But none of the more delicate eating pears, should be suffered 
to remain on the trees till overtaken by frost, for if they are once 
touched with it, it will occasion many of them to rot in a very 
short time. Indeed it would be needless, even wrong, to suffer 
either apples or pears to remain on the trees, after the least appear- 
ance of ice upon the water; as they would be subject to much inju- 
ry, and receive no possible kind of benefit afterwards. 
Observe in gathering the principal keeping fruits, both pears and 
apples, to do it when the trees and fruit are perfectly dry, other- 
wise they will not keep so well; and that the sorts designed for long 
keeping, be all carefully hand pulled, one by one, and laid gently 
into a basket, so as not to bruise one another. 
According as the fruits are gathered, carry them into the fruitery, 
or into some convenient dry, clean, apartment, and lay them care- 
fully in heaps, each sort separate, for about ten days, or two weeks, 
in order that the watery juices may transpire; which will make them 
keep longer, and render them much better for eating, than if put 
up finally as soon as pulled. 
When they have lain in heaps that time, wipe each fruit, one 
after another, with a clean, dry cloth, and if you have a very warm 
dry cellar, where frost is by no means likely to enter, nor the place 
subject to much dampness, lay them singly, upon shelves, coated 
with dry straw, and cover them with a layer of the same. 
Or, you may wrap some of the choice sorts, separately, in white 
paper, and pack them up in barrels, or in baskets, lined with the 
like material. Or, after being wiped dry, lay layer about of fruit 
and perfectly dry sand, in barrels, and head them up as tight 
as possible. In default of sand, you may use barley chaff, bran, or 
dry saw dust. 
Another method, and a very good one, is to be provided with a 
number of large earthen jars, and a quantity of moss, in a perfectly 
dry state; and when the fruits are wiped dry as before directed, 
your jars being also dry, lay therein layer about of fruit and moss, 
till the jars are near full, then cover with a layer of moss. 
Suffer them to remain in this state for eight or ten days, then 
examine a stratum or two at the top to see if the moss and fruits 
are perfectly dry; and if you find them in a good condition, stop the 
jars up with good cork pl'igs, and cover them with some melted 
rosin to keep out air. The pears and apples to be used this way 
should be of the latest and best keeping kinds, and such as are not 
generally fit for use till February, March, or April. 
After the jars are sealed as above, place them in a warm dry 
cellar or room on a bed of perfectly dry sand, at least one foot 
thick; and about the middle of November, or sooner if there is any 
danger to be apprehended from frost, fill up between the jars with 
very dry sand, until it is a foot thick round and over them. Thus 
you may preserve pears in the greatest perfection, for eight or nine 
months, and apples, twelve. 
Be particularly careful to examine every fruit as you wipe it. 
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