KEEPING APPLES.
There are three requisites for keeping apples well—a low temperature about freezing point, and if they could be kept constantly' about 32 Fah., they would not decay in a year. A s we cannot attain this in practice we must come as near to it as we can. Place the fruit in a cool out-house as soon as gathered, and keep it there until freezing weather sets in. Keep it as cold in the cellar as practicable, by open windows, and use a thermometer to regulate a uniform temperature. Alternations of heat and cold soon rot apples. This is the reason that apples keep longer in barrels than on open shelves ; and barrels would be best if, wo could only know when the decay begins, for as soon as this commences the whole barrel is soon spoiled. Wrapping each specimen in paper operates in the same way as barrels—excludes warm and cold currents, and preserves a uniform temperature. We have tried it on counted numbers of wrapped and exposed specimens, and found the wrapped ones to keep the longer.— Lancet.
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Dunstan Times, Issue 791, 15 June 1877, Page 3
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182KEEPING APPLES. Dunstan Times, Issue 791, 15 June 1877, Page 3
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