The Londonderry sifter. (South Londonderry, Vt.) 1883-19??, 1889-10-17

II is quite certain that much Ia yet TO
be learned in orchard management 10
make ii uniformly profitable, II there
were any doubt on this subject an obser-
walton of the manner in which its pro-
ducts are often gathered and marketed
would be sufficient to dispel il. Many
defective apples, as well as better wind.
falls, that would make excellent vinegar
il put to that use are allowed to waste
and rot. When cider is made too little
care Is exercised in excluding decayed
fruit and also as to the time and manner
in which II is made, so that the article
produced is not of the best and will not
command remunerative price.
Again, in picking the fruit from the
trees, ladders are handled so roughly, or
limbs shaken by clumsy or careless
climbers, that many of the best of the
apples are knocked off and bruised by
the fall. None but tho most careful
hands should be allowed to gather the
fruit from the trees. 1t ought to be re-
membered that an apple bruised in the
basket at the picking means rotten
apple in the barrel, causing not only its
own loss, but an additional one, by In
ducing rot in others with which it comes
in contact
A careful man ought also to do all the
barreling. When full basket is re.
ceived an empty one should be handed to
the picker, and the apples be lifted by
the hands out of the basket and care.
fully laid, not dropped, into their places
in the barrel. Face two rows stem
down against the head that i. to be
taken out when the barrel is opened for
sale or use. The others may be laid in
Unfortunately but carefully until the
barrel is full.
A gentle shaking is allowable, just
enough to better settle the fruit in place,
then the head should be pressed in by the
use of an apple press. Just how much
pressure may be applied must be left to
the judgment of the operator, but it is
quite as likely to be too little as too much.
At this stage a'bruise from pressure of
the head will not cause rot as it would
were the pressure not still continued upon
it, by which the germs of decay seem to
be prevented from entering the bruised
spot, as they would if it were more freely
exposed to the atmosphere. Whatever
may be the reason, it is quite well estab
lished that pressure that prevents any
of the apples when the pack
age is handled, even if it occasions
bruises to Il few, is necessary to good
keeping when barrelled.
While a selection of fair and slightly
apples is allowable and expected for the
head, to be shown to the buyer, these
should not be SO much better than the
average as to be disappointing when
examined lower down, but all should be
and up to the standard that
is claimed for them. In packing apples
for sale it is advised to make first and
second qualities, and where there is
portion OF unusually large fruit even
third may be made to advantage, for uni.
formity in size adds much to the appear.
ance. More money will be obtained for
, crop properly graded and each sold on
its merits than if all were packed indis-
- - -"'v without regard to size. In
cking in the orchard at the
picking will be found the |
circumstances alter cases SC |
no fixed rule will apply alike
10 York W0rH.