Nearly all fruits should be gathered as soon as they will readily part from the stems on which they are borne. With many perishable fruits the proper time for gathering will be determined largely by the distance they are to be shipped. With the exception of winter varieties of apples and pears and a few kinds of grapes, it is best to dispose of fruit soon after it is gathered, unless it is kept for family use.

If for winter use, the fruit should at once be placed in the cellar or fruit house in which it is to be stored, and there kept as near the freezing point as possible. There will be less danger of shriveling if the fruit is placed at once in closed barrels or other tight packages, but if proper ventilation is provided, it may be kept in bins with little loss. Even though no ice is used, it will be possible to maintain a fairly low temperature by opening the windows at night when the outside atmosphere is colder than that inside the building, and closing them during the day as the outer air becomes warmer.

Fruit should be handled with great care at all times, for if the cells become broken by rough handling, the keeping qualities will be greatly injured. The illustrations (Figs. 187-189) show three types of fruit storage houses.

Apples and winter pears may be packed in sand or leaves in the cellar (in boxes) and thereby be kept from shriveling.