Enquire within upon everything

1621. The Second Period. The second period, or that of Honeyfication, consists in the ripeness and flavour which fruits of all kinds acquire if plucked a few days before arriving at their first maturity, and preserved under a proper degree of temperature. Apples may acquire or arrive at this second degree of maturity upon the tree, but it too often happens that the flavour of the fruit is thus lost, for fruit over-ripe is always found to have parted with a portion of its flavour. 1622. The Third Stage. The third stage, or of Expectation, as the theorist quaintly terms it, is that which is acquired by pulpy fruits, which, though sufficiently ripe to drop off the tree, are even then hard and sour. This is the case with several kinds both of apples and pears, not to mention other fruits, which always improve after keeping in the confectionery,--but with respect to the medlar and the quince, this maturity of expectation is absolutely necessary. 1623. The Fourth Degree. The fourth degree of maturity, or of Coction, is completely artificial, and is nothing more nor less than the change produced upon fruit by the aid of culinary heat. 1624. Maturity of Vegetation. We have already pointed out the first object necessary in the preservation of fruit, its maturity of vegetation, and we may apply the same principle to flowers or leaves which may be gathered for use. 1625. Flowers. The flowers ought to be gathered a day or two before the petals are ready to drop off spontaneously on the setting of the fruit: and the leaves must he plucked before the season has begun to rob them of their vegetable juices. The degree of heat necessary for the purpose of drying must next be considered, as it differs considerably with respect to different substances.