Peaches, nectarines, melons, pineapples, 'fi^, and other soft fruits that do
not keep long, succeed best preserved in this manner.
Gathering Fruit. — ^The right time is just as they are beginning to fall
from the trees. Observe when the apples and pears are ripe, ana do not
pick them always at the same regular time of the vear, as is the custom with
many. A dry season will forward the ripening of the fruit, and a wet one
retard it, so that there will sometimes be a month's difference in the proper
time for gathering. If this is attended to the fruit will keep well, be plump,
and not snrivelled, as is the case with all fruit that is gathered before it Is
ripe. The mode of gathering is to give them a lift, so as to press away the
stalk, and if ripe they readilv part from the tree. Those that will not come
off easily should hang a little longer ; for when they come off hard ihej will
not be so fit to be stored, and the violence done at the foot-stalk may injure
the bud there formed for next year's fruit. Let pears be quite dry when pull-
ed, and in handling avoid pinching fruit, ob in any way braising it, as those
41
642 THE CELLAR AXD ICE-HOUSE.
- I - I I I nil. I LI J I. I^I_J I ^ "1
which are hurt <iot only decay themselves, but presently spread infection to
those near them ; when suspected to be damaged, let them be carefully kept
from the others, and used first ; as gathered, lay them gently in shallow bask-
ets. When possible gather in the middle of a dry day. Plums readily part
from the twigs when ripe ; they should not be much handled, as the bloom is
apt to be rubbed off. Apricots are ready when the side nei^t the sun feels a
httle soft upon gentle pressure with the finger ; they adhere firmly to the tree,
and would over-ripen on it and become meal^. Feaches and nectarines, if
moved upwards, and allowed to come down with a slight jerk« will separate,
if ready ; and they may be received into a tin funnel lined with canton nannel,
80 as to avoid touching with the fingers or bruising. A certain rule for judging
of the ripeness of figs is to notice when the small end of the fruit becomes of
the same color as the large end. The most transparent grapes are the most ripe.
All the berries in a bunch never ripen equally ; it is therefore proper to cut a-
way the unripe or decayed berries before presenting the bunches at table.
Autumn and winter pears are gathered, when dry, as they successively ripHen.
Immature fruit never keeps so well as that which nearly approaches maturity.
Winter apples should be left on jbhe trees till there be danger of frost; they
are then gatheied on a dry day. ✪ Grape Preservation
Page 559 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peaches, nectarines, melons, pineapples, figs, and other soft fruits that do not keep long, succeed best preserved in this manner.
Gathering Fruit. — ^The right time is just as they are beginning to fall from the trees. Observe when the apples and pears are ripe, ana do not pick them always at the same regular time of the vear, as is the custom with many. A dry season will forward the ripening of the fruit, and a wet one retard it, so that there will sometimes be a month's difference in the proper time for gathering. If this is attended to the fruit will keep well, be plump, and not shrivelled, as is the case with all fruit that is gathered before it Is ripe. The mode of gathering is to give them a lift, so as to press away the stalk, and if ripe they readilv part from the tree. Those that will not come off easily should hang a little longer ; for when they come off hard they will not be so fit to be stored, and the violence done at the foot-stalk may injure the bud there formed for next year's fruit. Let pears be quite dry when pulled, and in handling avoid pinching fruit, ob in any way braising it, as those
642 THE CELLAR AND ICE-HOUSE.
- I - I I I nil. I LI J I. I^I_J I ^ "1
which are hurt <iot only decay themselves, but presently spread infection to those near them ; when suspected to be damaged, let them be carefully kept from the others, and used first ; as gathered, lay them gently in shallow baskets. When possible gather in the middle of a dry day. Plums readily part from the twigs when ripe ; they should not be much handled, as the bloom is apt to be rubbed off. Apricots are ready when the side next the sun feels a little soft upon gentle pressure with the finger ; they adhere firmly to the tree, and would over-ripen on it and become mealy. Feaches and nectarines, if moved upwards, and allowed to come down with a slight jerk, will separate, if ready ; and they may be received into a tin funnel lined with canton flannel, 80 as to avoid touching with the fingers or bruising. A certain rule for judging of the ripeness of figs is to notice when the small end of the fruit becomes of the same color as the large end. The most transparent grapes are the most ripe. All the berries in a bunch never ripen equally ; it is therefore proper to cut away the unripe or decayed berries before presenting the bunches at table. Autumn and winter pears are gathered, when dry, as they successively ripHen. Immature fruit never keeps so well as that which nearly approaches maturity. Winter apples should be left on the trees till there be danger of frost; they are then gatheied on a dry day.
Records on this page
Grape Preservation