Keeping Fruit

One great secret of profitable fruitgrowing is tlie selection of variaties which will ripen successively and nol require marketing all at once. And a second, scarcely less important, is the preservation of ripe fruit till the glul in the market is over and scarcity has advanced prices. ïo do this requira more outlay and painstaking than most fruit growers are willing to incur, still experiments show that it can be dom and that it pays. At least one man in Michigan is practicing fruit keeping on quite a large scale and withgratifying results. The editor of the Herald visited the Judge Ramsdell's fruit house at Traverse City the other day and saysof it: ""Wefound th barrwt of early peaches and pluma in fuli progresa. A continuoua succession of trucks loaded with these delidous fruits were descending the hill and the contenta being stowed in his fruithouse, where is a large room kept at a lovv and even temperature by thirty corda of ice, which waa packed in and around it last winter. The f uil capacity of this room ia 1,000 bushels of fruit. At the present time it contains nearly 400 bushels of peaches and pluma. Here may be seen platea of cherries, picked before the 4th of .It ly, as firin and aa fresh as when on the trees, and last winter's apples stül free from specka or wrinkle. The only complaint the Judge made of the hot weather was that it waa hurrying matters too much. and he expressed a wlsh for a cold, wet spell, whicli thi3 week has doubtless fully gratilied." Samples of the different kinds of fruit mentioned by the Herald, including the cherries, are now on exliibition at the State Pair and their quiility and fresJiness can be easily tested. ïhat they can be kept in such excellent condition and so long after their respective seasons for ripening, seema to be a matter of general surprise.