grossing them down closely and beading them up. Let them stand nn- er a shed until cold weather sets in, and then remove to a dry cellar, or some place where they will not freeze. Care must be taken that none bat perfect fruit is barreled. Another method is to sprinkle a layer of saw- THE CELLAR AND ICE-HOUSE. 641 dust, not that from resinons woods, on bottom of a box, and then a layer of apples placed in so that they do not touch each other. Upon this place a layer of saw-dust, and so on till the box is filled. The boxes, after being packed in this way, place in the cellar up from the ground, where they will keep perfectly, retaining their freshness and flavor until brought out, or any gram as oats, barley, etc., may be used or paper thus used will keep them nicely either in box or barrel, After apples are opened it is well to look them over, handling them very carefully, once or twice a month, removing all the least imperfect. . The following wholesale way where there is plenty of material, is as fol- lows ; Buckwheat chaff is first spread on the barn floor, and on this chaff the apples are placed, when they are covered with chaff and straw two or three feet in thickness. Let remain till spring. It would be better to make layers of apples and chaff or be careful to flll all the interstices well with chaff. The covering and bedding in chaff has several important advantages — ^it ex- cludes cold, prevents air currents, maintains a uniform temperature, absorbs the moisture of decay, and prevents the decay produced by moisture Cranberries — will keep all winter in a keg of water, changing water twice a week ; or place them in tub or keg, without water, let them freeze and keep them irozen. When any are wanted to use, put them in a little cold water and cook at once. Or a safer way is to can them when purchased, sweetening to taste, and then if any are wished sweeter or "jellied" for com- pany, sugar can be added and fruit cooked longer when can is opened. Fruit. — ^Take fruit as soon after being picked as possible, see that it is sound and clean, pack it tightly into the jar, bottle or keg ; shake it down well so as to completely fill the vessel, then pour on the following solution : ^H grains of salisylic acid to six ounces ol white sugar and one quart of pure, Moftf cold water. That fruit can be preserved for a long time in a frozen state, and even in a non-frozen state, so long as the temperature does not exceed 32 deg., is a well-known fact. But it is equally well known that articles so preserved lose flavor every day after they are so stored, and that when exposed afterward to an ordinary temperature they perish almost immediately. In placing fruit on ice^ the main thms to observe is not to pack it in any way or to wrap it in anything. It should be placed on a tray or in a tin box with a lid to keep off drip, but each fruit should be set out singly by itself and not come in contact witn its neighbors, and great care should be used to prevent bruising, as that will greatly hasten decay when the fruit is taken out. It is not needful to bury the boxes quite in the ice ; but they may be set in it with the lid of the box above the surface, so that all of the fruit can be got without trouble.

AI-modernized reading of the original text

grossing them down closely and beading them up. Let them stand nner a shed until cold weather sets in, and then remove to a dry cellar, or some place where they will not freeze. Care must be taken that none bat perfect fruit is barreled. Another method is to sprinkle a layer of saw- THE CELLAR AND ICE-HOUSE. 641 dust, not that from resinons woods, on bottom of a box, and then a layer of apples placed in so that they do not touch each other. Upon this place a layer of saw-dust, and so on till the box is filled. The boxes, after being packed in this way, place in the cellar up from the ground, where they will keep perfectly, retaining their freshness and flavor until brought out, or any gram as oats, barley, etc., may be used or paper thus used will keep them nicely either in box or barrel, After apples are opened it is well to look them over, handling them very carefully, once or twice a month, removing all the least imperfect. . The following wholesalte way where there is plenty of material, is as follows ; Buckwheat chaff is first spread on the barn floor, and on this chaff the apples are placed, when they are covered with chaff and straw two or three feet in thickness. Let remain till spring. It would be better to make layers of apples and chaff or be careful to flll all the interstices well with chaff. The covering and bedding in chaff has several important advantages — ^it excludes cold, prevents air currents, maintains a uniform temperature, absorbs the moisture of decay, and prevents the decay produced by moisture Cranberries — will keep all winter in a keg of water, changing water twice a week ; or place them in tub or keg, without water, let them freeze and keep them irozen. When any are wanted to use, put them in a little cold water and cook at once. Or a safer way is to can them when purchased, sweetening to taste, and then if any are wished sweeter or "jellied" for company, sugar can be added and fruit cooked longer when can is opened. Fruit. — ^Take fruit as soon after being picked as possible, see that it is sound and clean, pack it tightly into the jar, bottle or keg ; shake it down well so as to completely fill the vessel, then pour on the following solution : ^H grains of salisylic acid to six ounces ol white sugar and one quart of pure, soft cold water. That fruit can be preserved for a long time in a frozen state, and even in a non-frozen state, so long as the temperature does not exceed 32 deg., is a well-known fact. But it is equally well known that articles so preserved lose flavor every day after they are so stored, and that when exposed afterward to an ordinary temperature they perish almost immediately. In placing fruit on ice^ the main thms to observe is not to pack it in any way or to wrap it in anything. It should be placed on a tray or in a tin box with a lid to keep off drip, but each fruit should be set out singly by itself and not come in contact witn its neighbors, and great care should be used to prevent bruising, as that will greatly hasten decay when the fruit is taken out. It is not needful to bury the boxes quite in the ice ; but they may be set in it with the lid of the box above the surface, so that all of the fruit can be got without trouble.

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