ON PRESERVING FRUITS AND SEEDS. 771 
foin* inches of the top of the box, and then as many ashes sifted over 
it as could be pressed down under the lid of the box by a man's full 
strength; so was it caiTied several hundred miles without receiving 
the least injury. The fineness of the parts of these ashes, render 
them in the first place capable of being pressed so very close together, 
that there can no air get through them ; nor are their parts such as 
are apt to imbibe moisture, and are therefore incapable of putrefac- 
tion ; for we may keep them many years without perceiving them to 
alter or change from what they were when they were first made, and 
not only without any putrifying quality in themselves, but seem also 
to contain some power which is opposite to putrefaction, and there- 
fore we never find any insects breed among them ; for this reason I am 
apt to believe that wood ashes would be the best thing we could use 
to bring seeds in from foreign parts, as the East and West Indies ; 
for in long voyages we find most seeds inclined to rot and breed in- 
sects. This way I believe will keep them sound, especially since the 
ancients affirm, that the Lentills vyhich are subject to corrupt maybe 
kept by them." — p. 163. 
In preserving fruit as above described one precaution would seem 
obvious, namely that of wrapping each separately in soft paper. 
The following practically useful matter is from the able pen of 
Dr. Andrew Duncan, jun. F. R. S. E. &c. Edinburgh. Currants, 
cherries, and damsons, gathered perfectly dry and sound, may be put 
into bottles closed with cork and rosin, and buried in a trench with 
the cork downwards. Fine bunches of grapes may also be preserved 
in bags, by closing the cut end of the stalk with wax, 
which prevents the escape of moisture, or they may be packed in 
very dry bran or sand. Some may even be preserved by being kept 
immersed in water. This is constantly practiced with regard to the 
cranberry, and sometimes succeeds with apples. 
" The preservation of fruit is in many countries an object of much 
importance. In some the great object is to preserve the fruit in as 
natural a state as possible. This is peculiarly the case in regard to 
winter apples and pears, and grapes. The time for gathering fruit 
depends upon the exposure, and the manner of gathering them in- 
fluences their keeping. After having prepared the fruit room, a fine 
day is to be chosen, and, if possible, after two or three days of dry 
weather, and about two o'clock in the afternoon the fruit is to be 
gathered, and deposited in baskets of a moderate size, taking care 
that none of it receive any bruise or blemish, for the injured part 
soon rots and spoils the sound fruit in contact with it. As the sum- 
mer fruits ripen more quickly after they are pulled, only a few days 
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