Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1884-10-03

Gathering ana AtOriuE WihANE Atus'
The time to pick-that is, the particular
date-shUuld vary with the condition Of the
fruit. The fruit should determine this, rath-
er than the day Of the month. In order to
have the fruit up to its highest flavor and best
possible condition, it should remain on the
tree till it has matured its growth and fully
perfected its flavor. There is marked diff
ference in the flavor and richness Of fruit taxi
en- from the same tree a single week only be-
fore its maturity, when compared with that
which has had the full time to perfect its
growth. The change is very rapid at this
particular season Of its growth. This differ
ence in flavor and condition is not plainly dis.
cernibo at the time, but becomes marked
when the fruit ripens up in the later winter
months. This full maturity is indicated to
one who is familiar with fruit, by its appear
ance but more plainly by the stem parting
from the spur to which it is attached when
the apple il lifted. When the apple is still
green, the spur will be more easily broken
from the branch than will the stem from the
SPUR This time, with most varieties OF our
winter fruits, will vary with the season from
the 9th to the 10th of October. Some varie-
ties, like the Black Oxford and the Northern
Spy require longer season than Others and
should be left later.
When large quantities arc raised, which
necessary to vary from the fright time, and
it is better in such cases, for reasons we can
not here indicate, to begin early rather than to
let them remain late. Some growers, how
ever, have recently advocated picking while
the apple is still immature, claiming that they
will keep better This il a mistake. Apples
picked before grown will keep no better than
il allowed to remain on the tree later, provid-
ed the time indicated above is not passed,
while their quality will DO decidedly inferior.
Apples should be carefully picked, and
carefully handled afterward. 1t seems impos-
sible for some pickers to lay fruit in a basket
instead of Mr0iriHg it in. The skin, even,
should not be bruised in the handling Real
ly it requires no more time to handle fruit in
this way than it does to knock it arouud-it
is only different way Of handling it, and it
makes great difference in its keeping.
Fruit should be carefully sorted before it is
stored. There is nothing whatever gained by
allowing defective fruit to go in with the good
for before it goes to market this poor fruit
must all be sorted out. Much better do it in
the first place An experienced picker can
do the sorting when picking the fruit, by drop.
ping all defective specimens on the ground.
This is the better way, since it saves handling
and labor
The old-fashioned practice Of storing in an
out building till winter was an error of prac-
tice, and the old theory of sweating after
picking was aTrant nonsense. The fruit
should be taken from the trees directly to a
cool cellar. The cooler the storage room Il g
more will the further advance Of the ripening
process be stayed. low, even temperature
is what is wanted, and it can be secured in a
| cellar better than in an clubhouse.
Most kinds of fruit will keep better pack
in bulk in large bins, than il barreled. There
are, however, some kinds, like the russets,
which are inclined to shrve if exposed to the
air and these should be barreltd and headed.
This extreme care in handling and storing,
with further like care in regard to securing
and controlling low and even temperature,
will enable one TO carry perfect fruit without
! loss. All the secret or the skill there is about
the matter is embraced in care in handling
and in a control of the temperature MdiH,
/ Farmer