Winter apples and some varieties of pears keep readily. Like potatoes they may also be bought to advantage in the fall even where they are not grown on the place, wherever obtained, they should be sorted most carefully, saving only the sound and perfect fruits for storing. The others may be used or canned or dried. Though it may seem a little more trouble, the safest and best way is to wrap each fruit individually in a paper wrapper. They may then be packed in onion crates, which hold about a bushel each, are convenient to handle, and can be stacked on top of each other. One reason why apples do not seem to keep well when placed in a cellar with other things is that, like butter, they are susceptible to odors from other things near them, and their quality is affected if they are placed, without being wrapped, near such vegetables as onions, turnips, or even potatoes. If they must be placed near other things, they may be further protected by being placed in a barrel lined with newspaper or wrapping paper, with a tight cover. Fruit should not be kept where the air is too dry or it will shrivel. A temperature of 35 to 40 degrees is best. If apples are not individually wrapped they should be gone over very carefully occasionally, and all showing any signs of decay should be removed; if not, the trouble will spread quickly and may spoil the whole lot.