The Republican journal., 1874-10-15
VOLUME 45.
are many methods Of storing apples dur

are many methods Of storing apples dur
ing the tall and winter.
Some orchardists pick directly INTO bar
rels and head up i'll the field, and pile the
barrels on their sides in some shady place.
Others pile them up on the north side of a
building where they remain till treezipo
weather. Others carry to the cellar and
leave them unheaded a few weeks and
then head up tight and keep till wanted
for use or for sale. Others keep on shelves
where they may be looked over and the
inferior and decaying ones used first. The
objection to this method is that the fruit
dries and withers too much. If stored in
tight barrels Immediately after picking.
the apples are quite liable to injury from
sweating.
We have seen apples offered in the
spring, after being headed in this way.
which looked as if they had the measles,
the skin being nearly black, and. after
exposure to the air few days, they decay
ed very rapidly. Ii they had been left
open few weeks after gathering, until a
portion OF the suplus moisture had eyap-
Grated, they would have kept Well in this
way
Mr. L. T. Miles, of Fitchburg. treated
the members Of the State Board of Agri-
culture and other friends assembled at his
house, last December, to Il dessert Of
apples grown in the summer of 1872.
which were in an excellent state of pre-
servation They were headed up and Kept
from the air in a cool cellar. but were not
closed up until several weeks after gath
ering
fila.l ia tI.,, To-
III baskets from the orchard to The cellar
and store in piles about two feet deep 4
lew boards. covered With mats or straw,
are laid on the ground to keep the fruit
clean The cellar windows are kept open
as late in the season As the fruit is safe
from freezing, They are not handled over
OF disturbed till wanted for use or for
market
II one has 10 good cellar for keeping
apples, it may be better to sell at the Or
chard than to run the risk Of losses bv
storing, although the price will be pretty
sure TO advance considerably after the tirst
Of February. When picking, do not clasp
around Two or three large apples ut once
and pull them from the tree. In this way.
each apple is aptto be dented by the pres
sure, and decay soon follows Take off
one at a time and place carefully in 4
small hand basket from which they may
be poured carefully into larger baskets
Eggs may be poured from one basket to
another without breaking if they are not
allowed to drop A little observation and
experience will teach any one about how
much apples may be moved without injury
But recollect that ab1UtSt. however slight,
is o'lr"y~ an injury. n. Z. Farmer.
How | PICKLE. make quantity of
liquid in which do my picking. which
make as follows: To six gallons of cider
vinegar take one ounce Of West India
pepper, OF. tamarack, o. Spanish pep
per, lb. English mustard. , oz white
pepper. This will answer for almost any
kind of vegetables TO be converted into
pickles a teacuptul OF salt and tea
spoonful of alum should be added to each
gallon Of vinegar.
Keep pickles only in wood or stone
ware, as greasy vessels Will spoil them
Pickles should be stirred occasionally and
all soft ones should be removed Some Of
the liquid should be kept on hand to cover
the pickles should it be needed The vim
cgar and spices should not be boiled over
five minutes Pickles viii keep a long
time il this receipt is carefully followed
Germantown TELEGRAPH