Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1864-10-07
Gathering and Keeping Fruit.

Gathering and Keeping Fruit.
IL - becoming a well undersfood primer
pie that pears are improved by being gath
cred before fully ripe. Some sh0uld aE-
preach nearer maturity than otbers. Bot
early apples should be fully ripe. as a
general rule. before gafbering. Late iAll
and early winter APPles should not lie
eAtabls When picked. and all the late winter
varieties shOuld be gathered When too bard
70 yield 70 the pressure ofthe Thumb. and
Always. before heavy fAll frosts. A dry
time should be selected Il posi- bic. There
vii be few specimens not vet mature. bet
yoa eAA .eord - throw then ogt 60 save
the bess and the main crop. When a good
keeping variety begins 70 drop freely from
The tree. As soon a. possible bit tbey
shoGh noS b mixed With those on the
ground-not one should be saved With
those picked Windfalls vii not keep. for
IN addition n the INJURY sustained frOn The
the fall. they become heated BY lying upon
the ground exposed % the sun and hot AR
and The rIP~ning rroce-. slrcsdy oounuaenc-
Cd. 70 fastening 10 20 a rapid decay.
Nc matter ho~ hot the weather Is. an ~
PIE - always cool While upon the tree. and
IN that condition should be taken care Of.
FIVE would keep Il IN is most perfect con.
dition for the fall development of AL the
delicious jaices with Which Il l. 80 abundant
" supplied How 10 obtain "a IN that con-
disiOn -iH Be ny purpose nov 70 sbo-.
We have seen that "a must be earefaIiv
gstbsred before IL Is too ripe. A. IL is con-
HnOnly termed; but say before IL - rire
for ~ben % - ripe. "a - "a 70 ear. and dat
should certainly not be the case with win
ter apples when gathered
We have also seca that bat hastens a..
rPening process. ard that cold rvtarls a
Apples should therefore b kept col. bare
" 80 A. not 90 frecre. A minimum, tempe--
at9re Of thirsy-tOur drg-ees u rrobabIy
about right, With a. Etiie Auctuation a.
possible
IL - not for the PsrPose q ASSUMING TO
know more & an the rest Of you about fbe
best method Of keeping apples. that give
the subject % lArge = space in this address.
but q = 70 give Il more prOua insnce IN our
deliberations. than Il has hcrvtofsre kaa
regara it A. one Of the points vcrv much
overlooked in al meetsHg Of tbs kIad.
Whether NJ regard the ripening process.
a. vial ora ehemicaI acton. it Is qui~t
sure that q should 60 on gradual ard IN
ehecked. until all the good qualities are
fully developed. and when the highest point
Of exceilence Is attained. then the fruit
should be used. IL . never 80 good a.
when Just fully riPc bet 4 is frcqaentlv
eatabls Tor a long time. Some varieties
become dry and Dealy. others tough and
ieAihery- Otbers. By being kept very cool.
~ill frequently remain in good eoaaisioa
Tor long time. or by the Use q artificial
means may be keP; Tor an alraost IN
definite period.
bold that The ripening proc,s. one.
commenced. goes on. no matter ho- cold.
II fr0st Is not present. slowly. perhaps. bot
unInterruPtedly. untl fan matarit, U-nr-
ne importance % . cool celia. Which
should always be kept dry aad dArk. 1,
shooid be freqsen'lv aired ~hen the o,,..;.s.
temPersiUre I'll allow Of it. Soue .arie.
ties are much more sensitive % their ,-e.t.
ment than othcrs. The Winesap. for IN.
stance. whioh has a thick San. nav b.
abused great Zeal IN handing. ana In
dIaerenily cared for IN the cellar. and w.,
~iH keep pretty vel that d. twill rot
bot httie bat n kept close and .arn. n d.
subgect % a fungus that renders n scarcely
tolerabie 90 oaf. Bui f BE- - kept cool arl
dry. al ns bcs; qualities ar retained. Il
. also one offhe varietie. that does be.t
EePt on open shelves The Belmont. On
Tie other tand which I regard a. one Of
NE best and most probable apples. i,
very impatient q BAD treatment. n. 80,
smooth and thin. ard fcsh Of a d-l.-,..
texture. II rosghly handled. and kets i, f,
warn room. n soon DECAYS II carefsirr
landed and kept 10 cool piao. i len.
With but very httle waste tH April o-
May. Indeed.f - wiih M. one oftbe v-r,
beet keepers.
Trans Ind Hort So.