Apples always, whether in barrels or piles, when the temperature is rising so that the surrounding air is warmer than the apples, condense moisture on the surface and become quite moist and sometimes dripping wet, and this has given the common impression that they "sweat," which is not true. As they come from the tree they are plump and solid, full of juice; by keeping, they gradually part with a portion of this moisture, the quantity varying with the temperature and the circulation of air about them, and being much more rapid when first picked than after a short time, and by parting with this moisture they become springy or yielding, and in a better condition to pack closely in barrels; but this moisture never shows on the surface in the form of sweat. In keeping apples, very much depends upon the surroundings; every variation in temperature causes a change in the fruit, and hastens maturity and decay, and we should strive to have as little change as possible, and also have the temperature as low as possible, so the apples do not freeze. Then, some varieties keep much better in open bins than others; for instance, the Greening is one of the best to store in bins. A very good way for storing apples is to have a fruit-room that can be made and kept at from 32° to 28°, and the air close and pure, put the apples in slatted boxes, not bins, each box holding about one barrel, and pile them in tiers, so that one box above rests on two below, and only barrel when ready to market; but this is an expensive way, and can only be practiced by those with limited crops of apples, and it is not at all practicable for long keeping, because in this way they lose moisture much more rapidly than when headed close in barrels, and become badly shriveled.