Where these houses are not provided,
the next best way is to pile the apples, as picked, on clean straw under
the trees in the deepest shade to be found.
After lying in any one of these positions about ten days they should
be carefully sorted and packed in clean barrels, placing at least two
layers on the bottom of the barrels, with stems down; after this fill
full, shaking moderately two or three times as the tilling goes on, and,
with some sort of press, press the head down, so that the apples shall
remain firm and full under all kinds of handling. Apples may be pressed
too much as well as too little. If pressed so that many are broken, and
badly broken, they will soon get loose and rattle in the barrels, and
nothing spoils them sooner than this. What we want is to have them just
so they shall be sure to remain firm, and carefully shaking so as to
have them well settled together, has as much to do with their remaining
firm as the pressing down of the head. After the barrels are filled and
headed they should at once be placed on their sides in a barn or shed,
or in piles, covered with boards, from sun and rain, or if a fruit-house
or cellar is handy they may at once be placed therein; the object should
be to keep them as cool and at as even a temperature as possible.
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