1. Keep the fruit as cool as possible without freezing. Choose only normal fruit, and place it upon trays in a moist but well-ventilated cellar. If it is desired to keep the fruit particularly nice, allow no fruits to touch each other upon the trays, and the individual fruits may be wrapped in tissue paper. For market purposes, pack tightly in barrels after the apples have shrunk, and store the barrels in a very cool place.

2.    Some solid apples, as Spitzenburgh and Newtown, are not injured by hard freezing, if they are allowed to remain frozen until wanted and are then thawed out very gradually.

3.    Many apples, particularly russets and other firm varieties, keep well when buried after the manner of pitting potatoes. Sometimes, however, they taste of the earth. This may be prevented by setting a ridge-pole over the pile of apples in forked sticks, and making a roof of boards in such a way that there will be an air space over the fruit. Then cover the boards with straw and earth. Apples seldom keep well after removal from a pit in spring.

4.    Apples may be kept by burying in chaff. Spread chaff — buckwheat-chaff is good — on the barn floor, pile on the apples and cover them with chaff and fine broken or chopped straw 2 feet thick, exercising care to fill the interstices. They may be covered in leaves or moss.