THE FRUIT CULTIVATOR. 
31 
peaches, &c. Some kinds show when they are ripe by the colour 
and transparency ; some by their scent, but most of them by the ease 
with which they quit their hold of the tree. Handling them to judge 
of their ripeness is a had custom ; because the least pressure of the 
thumb and fingers is sure to injure both the appearance and quality. 
Almost all kinds ripen unequally: the firstlings must be picked as 
they are ready; but if they quit the tree spontaneously as soon as 
ripe, the whole should be gathered together a day or two previous, 
and laid singly on thin layers of clean straw, dry fern, or moss, on 
the shelves of the fruit room. Early kitchen apples may be laid in 
small heaps, and lightly covered to exclude the air, in which state 
they will keep longer than if lying exposed. 
The shelves for fruit should be made of some scentless wood : white 
poplar, beech, or wainscot oak is best. Deal is apt to impart a resi¬ 
nous scent. A fruit room should be a cool place, and capable of 
being kept free from the changes of weather ; an equal temperature 
is of the last importance for the keeping of fruit; and for which purpose 
the windows should be fitted up with well-made shutters. 
Before the winter fruit are laid on the shelves, each sort should be 
carefully gathered when dry, and laid in separate heaps on the floor 
of the room, and closely covered up for eight or ten days, not longer. 
After this time they should be each wiped with a clean cloth, laid 
on the shelves upon straw singly, and covered with a thin layer of 
the same. 
All fruit intended for keeping, should be gathered just before , ra¬ 
ther than after they are ripe ; this does not prevent their perfect ri¬ 
pening, and prolongs the period of their keeping. 
There are several other modes of keeping fruit which may be men¬ 
tioned : viz. first, in jars, or in any other air-tight vessel, embedded 
in sand. For this manner of packing fruit, the finest sand should be 
procured, and thoroughly dried in an oven; a layer of sand is first 
put in the bottom, on which a layer of fruit (the eye towards the 
side) is placed and covered with sand; next £ layer of fruit, and so 
on alternately till the jar is full. The fruit are so disposed, that no 
two touch each other : and when the jar is filled and shaken down, it 
is plugged or bunged up, covered with wax, and tied over with blad¬ 
der, or white leather, on which the name of the fruit is written. The 
jars are stowed away in a dry cellar ; and in this way apples and 
pears have been preserved good for twelve months. 
Pitting apples, like potatoes, has lately been practised, and suc¬ 
ceeds very well. It is a German custom : and when there is no other 
convenience for storing the fruit, it may be had recousc to. Choose 
