All things considered, there is no way of keeping apples quite so good and practicable as packing in light barrels and storing in cool cellars; the barrel forms a room within a room, and prevents circulation of air and consequent drying and shrinking of the fruit, and also lessens the changes of temperature, and besides more fruit can be packed and stored in a given space than in any other way. The poorest of all ways is the large open bin, and the objections are: too much fruit in contact; too much weight upon the lower fruit; and too much trouble to handle and sort when desirable to market. It was formerly the almost universal custom in Western New York to sort and barrel the apples as fast as picked from the trees, heading up at once and drawing to market or piling in some cool place till the approach of cold weather, and then putting in cellars.

License information: nan
MPAA: G
Go to source: http://www.gutenberg.org/files/8504/8504-h/8504-h.htm#21