In the nature of the case, home grown supplies of fruit cannot be as readily adjusted to the requirements of the winter table as can vegetables. If fruit is being set out, however, one's requirements for winter should be taken into consideration. The great majority of country places and even small suburban places could grow with profit several times the amount of fruit which they now produce. Most of the fruits are highly perishable and they may often be obtained in season very cheaply when there is an over-supply; especially if one has the means of getting out to the sources of production they can be had at prices which will make saving them for winter a very profitable undertaking.

The hard fruits, such as apples, pears and quinces, may be stored for winter if perfect specimens of the suitable varieties are used. Varieties which will not keep, or specimens selected from good winter varieties which may have been bruised or become spotted, may be either canned or dehydrated by removing the injured part.

Soft fruits, such as apricots, cherries, figs, peaches, plums, are usually canned; but they make, of course, rather bulky products and if a generous supply of the fruit is available, more than can readily be canned, some of it should be saved by dehydrating. This will give a product equally good for many purposes, occupying very much less space, and not necessitating the use of glass containers to keep it.

Citrous fruits may be saved by canning, although some of them are more frequently kept in the forms of jam or marmalade.

Berries, including blackberries, blueberries, huckleberries, raspberries, may all be used extensively for canning and to make various "preserves." Most of these are well adapted to saving by dehydrating and make an easily prepared and long-keeping product that is excellent for winter keeping.