Bedford inquirer. [volume] (Bedford, Pa.) 1857-1884, 1866-09-07
GATHERING AND KEEPING FRUIT.

II is becoming well understood principle
that all pears are improved by being gathered
before fully ripe. Some should approach
nearer maturity than others. But early ap-
pies should be fully ripe, as a general rule,
before gathering. Late fall and early winter
apples should not be eatable when picked,
and all the late winter varieties should be
gathered when too hard to yield to the pres
sure of the thumb, and always before heavy
fall frosts. A dry time should be selected, if
possible. There win be few specimens not
yet mature, but you can afford to throw them
out to save the best and the main crop. When
good keeping variety begins to drop freely
from the tree, as is sometimes the case, Sc
cure the balance Of the crop that remains on
the tree as soon as possible; but they should
not be mixed with those on the ground-not
one should be saved with those picked.
WindfAlIs viii not keep-for, in addition to
the injury sustained from the fall, they be-
come heated by lying upon the ground expos
ed to the sun and hot air, and the ripening
process already commenced is fastening to
rapid decay.
No matter how het the weather is, an ap-
pie is always cool while upon the tree, and in
that condition should be taken care of, if we
would have it keep in its most perfect condi-
ton for the full development of all the deli
eious juices with which it is so abundantly
supplied. How to obtain it in that condition
will be my purpose now to show. We have
seen that it must be carefully gathered before
It is too ripe, as it is commonly termed; but
say before it is ripe, for when it is ripe it is
ft To eat, and that should certainly not be the
case with winter apples when gathered
We have also seen that heat hastens the
ripening process, and that cold retards it.
Apples should therefore, be kept cool, barely
SO as not to freeze. A minimum tempera-
ture of thirty four degrees is probably about
right, with as little fuetuation as possible.
II is not for the purpose of assuming to
know more than the most Of you about the
best metnod of keeping apples that give the
subject so large a space in this address, but
it is to give it more prominence in our deib-
erations than it has heretofore had. re-
gard it as one Of the points very much over
looked in all meetings of this kind
Whether we regard the ripening process as a
vital or a chemical action, it is quite sure
that it should go on gradual and unchecked
until all the good qualities are fully develop
ed, and when the highest point of excellence
is attained, then the fruit should be used. Il
is never SO good as when just fully ripe; but
is frequently eatable for long time Some
varieties become dry and mealy, some tough
and leathery. Others, by being kept very
cool, viii frequently remain in avery goot
condition for long time, or by the use o
artificial means may be kept for an almost in
definite period.
hold that the ripening process, once com
meneed, goes on, no matter how cold, if fros
is not present; slowly, perhaps, but uninter
ruptedly, until full maturity. Hence, the i'm
porsance Of cool cellar, which should al
ways be dry and dark. II should be frequent