Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-10-01


Every successful fruit-grower frequently
wishes to keep specimens of some particular
variety of fruit beyond the usual time of ripen-
ing. This may be to furnish n sick friend
with his favorite fruit as long rs possible, or
to be able to sell for n better price. 1t is fire.
quently desirable to keep summer fruit beyond
its usual season, for exhibition at agricultural
fairs. For whatever purpose the fruit is to
DO kept, it is important to know what treat
ment will improve its keeping qualities, and
what will hasten decay that the treatment
best calculated to accomplish the object de-
sired may be adopted All experiments prove
that fruit which is to be kept beyond the nat
ural period of ripening must be gathered be-
fore fully ripe it also proves that all sudden
changes in temperature and moisture are pro-
ductive of decay, and should therefore be
avoided. Experience also proves that dry,
cool place where the temperature is even is
best calculated to retard decay and improve
the keeping qualities. Peaches can be kept
several weeks beyond the usual time, if care
fully gathered when hard, and each peach at
once wrapped in thin paper, such as is used
for keeping oranges and then packed in stone
jars and stored in cool, dry place, where the
temperature does not rise above 60 degrees
the nearer the temperature can be kept TO 40
degrees the better, is the opinion of many.
Plums are more difficult to keep, but the same
treatment will preserve them two, and posi-
bly, three, weeks. Grapes are very easily
kept in shallow drawers, spread upon paper
and covered with the same material. Some
varieties in this way can be kept in good con-
dition till mid-winter, and sometimes until
towards spring. Summer pears gathered a
few days before fully ripe wrapped in thin
paper and kept in cool place away from
changes of light and air, may be kept in good
condition several weeks. Summer apples can
be kept in the same way.
Choice fruit that is to be kept beyond the
usual time of ripening should be put in pack
ages, not more than a foot in depth, and stor-
ed where there is as little change of light and
temperature as possible.
Recent investigations by eminent scientific
men disclose strong evidence in favor of the
theory that the decay of all things is caused
by minute spores which in countless numbers
float in the air. 1t is now believed by men
of high intelligence that the most perishable
articles, il heated to degree sufficient to de-
stroy the living spores which they contain,
and at the same time surrounded with air that
has also been heated to degree sufficient to
boil water will keep perfectly sweet until
they again come in contact with fresh air fill
| ed with living spores. 1t is on this principle
that perishable fruits are kept sweet in air
| tight cans. The fruit and the air in tho can
| hlS hIdttu ~ tuO btA1lt LlLlltg W u utkTGe 10
destroy the living Spores and the can is then
Immediately closed air tight if the work is
well done, and the can keeps perfectly tigh.,
the fruit will keep sweet for any length of
| time; but if the work is imperfectly done q
failure may be expected Unless all parts of
the fruit are heated nearly or quite to the
boiling point, the spores will not all be de-
stroyed Should any escape, it will require
but short time for them to multiply to de-
gree sufficient to destroy the flavor of the
whole can. A little carelessness in sealing
the can results in a failure by a minute de-
| lay the air in the can cools, and in cooling it
occupies less room, and if the can is not per-
fectly sealed the fresh air rushes in to fill the
vacuum. This fresh air, no matter how small
the amount, will contain living spores which
at once commence the work of destruction.
In keeping fruit fresh from the trees, and
in an uncooked state, the germs of destruc-
ton are left undisturbed, ready for action the
moment the fruit reaches full perfection and
is surrounded by an atmosphere of the right
temperature. Decay is fastened by heat and
moisture up to n certain degree and retarded
by cold and dryness. To fix the exact degree
of temperature best calculated to preserve
fruit requires more exact experiments than
have yet been tried but it is very generally
conceded that six or eight degrees above the
freezing point of water is about right. OuI
own opinion would be that the freezing point
would be better.
Those who have large quantities of fruit tc
keep find it economy to prepare a room ex
pressly for storing it. Some fit up rooms in
dry cellars, others in Easements where one
half is above ground and the other half be
low, while still others prefer to have build
ing entirely above ground, and keep it coo
by double walls Either of these are wei
enough, if the hot and damp air can be KEEP
out The heat can be kept out much easier
than the moisture, for where fruit in larg,
quantities il stored there Is a constant ovapo
ration of moisture from the fruit, which sooI
oils the air with dampness unless proper
means are taken to ventilate the room. II
do this and not let in too much hot air is on,
of the difficult things to perform. If the
house is to be used in hot weather to stor,
summer fruit the fresh air must be cooled
with ice before it reaches the fruit room bu
If the room is to be used only in cool wealth
or, there will usually be found days enough
when the air will naturally be of the RICH
temperature to keep the fruit cool
In fitting up room for keeping fruit, shal
low bins should be made, so that the frui
shall not exceed twelve inches in depth anC
twenty inches in width and provision SHOULD
be made for opening and shutting each bin
as the state of the atmosphere may require
To one who has large quantities of fruit tina
is to be kept for the spring market goo,
fruit-room is Indispensable, aud will pay a
well as any building on the farm.
The time has already come when second
rate fruit does not pay for keepingi but first
quality fruit, we'll kept, always has and prob
ably always will command good profit, an,
the profits are always very much increased
the fruit is kept few weeks beyond the tim
it is usually put on the market therefore h
: who understands best how to keep his frui
beyond the usual time will be able to secur
,, the largest profit on his orchards.
! Competition in all branches of industry
now so sharp that it is only those who occup
= the front ranks in skill and intelligence thG
carry OFF the prizes or secure success. In n
department of industry is this more true tina
Q in fruit growing, PIOughmaH.
Vermont takes the lead in the production