STORING AND PRESERVING APPLES.

Daily Telegraph (Napier), Issue 3068, 27 April 1881, Page 4

STORING AND PRESERVING APPLES.

In taking out root crops —especially potatoes—it is necessary that they be stored in such a manner that their quality shall be preserved as long as possible, without disease, rot or worm affecting them ; and by proper care and attention these tubers can be kept for a considerable time. Apples, too, can be kept good—some sorts for a lengthened period, and several kinds for upwards of a twelvemonth. It is said that the apple called the Chronicle will keep sound for two years. Before attempting to preserve any particular apples by packing or storing, it is important to ascertain that they are naturally good keepers, as a wonderful difference exists amongst the numerous varieties in this respect; and it is simply a waste of time to make an attempt to preserve such apples as are sure not to keep. There is a time to gather apples, and that is just beforo they are ripe. To wait until they are dead ripe, and fall from the tree should not bo done because in that state they will not keep well.

Whether apples are fit to gather may soon be determined by trying one or two on different parts of the tree. If, on cutting them, the pips are plump, and commencing to turn brown, the fruit may be gathered. When, however, the pips have not attained a certain plumpnes and colour, the fruit ia apt to shrivel if an attempt is made to keep it. There is also a way to gather fruit, and that is, not by shaking the trees, and so causing the fruit to be bruised by the fall; but it should all be carefully gathered with the hand, a ladder being used when trees are beyond a certain height. Apples are often stored in fruit rooms by being placed on shelves ; but exposure to light and air is a great objection to this method, as these two agents often cause the fruit to shrivel. A writer in the Garden said recently:—" My own experience in fruit rooms is, that they are generally too dry and over-ventilated, for I do not think that a really sound apple will rot as readily as some seem to fancy. Prom having observed, during the last few winters, how sound and plump apples keep when left under the trees covered with fallen leaves, I am inclined to think that if our fruit rooms were more after the style of cellars or partially sunk under ground, their contents would keep better than in lofty airy structures, which do not answer the purpose for which they are intended so well as humbler dwellings. We store large quantities in thatched houses in large heaps for winter and spring use, and I am certain they keep far better than when laid in single layers on shelves with the dry air acting upon them and shrivelling them up long befoi-e they would bo if kept in a moister atmosphere." Two or three methods may be adopted to preserve apples. (1.) In casks or boxes. The following very old plan is used in many places in England : — The apples are placed in casks or boxes as they are gathered, beginning with a layer of thoroughly dry pit sand in the bottom, then a layerof apples placed close to each other; then another layer of sand just sufficient to cover the fruit, and so continuing until the box or cask is full, finishing with a layer of sand, and covering up tightly. The Americans pack in barrels without sand, but sometimes choice sorts are wrapped, each apple separately, in thin paper. The directions for packing in bai-rels are these : —Assort those uniform in size and. quality, pack in clean barrels. Take out one head ; commence packing by placing a tier of apples with their ends to the close head of the barrel, then fill up without bruising the fruit; shako down thoroughly, and fill the barrel so full that the head must be pressed in with a lever, flattening the last tier of apples, and even starting the juice. Nail the head and hoops, and turn the barrel over, which should be put away in a cool, dry place. (2.) In bins or on the floor. Of course, all apples to be preserved must be gathered during dry weatler. In packing in bins or the corner of a floor, the heap should not be more than two feet deep, with thin layers of straw between each tier of fruit. The advantage of this method is, that occasionally the apples can be examined, and any not keeping sound can be taken out, for one bad one may affect others close to it. Ageicola.