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LIME FOR PRESERVING APPLEs.-Some person nas made an excellent application of the discovery which was made years since, of the value of lime in preserving articles la- ble to damage from moisture. One of its first applications was in preserving plants sent from distant parts of the world, by scientific explorers, to France and England. These specimens, heretoforesin spite of the greatest skill and care, were apt in long voyages to become mouldy and discolored, but it was found when packed in tight cases with pow dered quick-lime, this substance absorbed all moisture, and kept the plants perfectly dry and safe. Now it has been applied to the preservation of apples. The process we con- dense from the Genesee Farmer "The ap- pies are to be kept in casks, and, in putting them up, layer of chafi' is placed on the bot tom, sprinkled with quick-lime then layer of apples, to be followed by successive layers of chaf and lime, until the cask is filled, when 1t is to be closely headed up."

 Chaff has, 1t is well known, been frequent ly used for packing apples, but by itself it is not sufficient guard against loss, and has been generally discarded, as 1t was found to imbibe and retain moisture, causing the ap- ples to mould and rot worse than they would if packed alone. One or two quarts of caus- tic lime is found eflectually to counteract this tendency to absorb moisture; the little which enters the cask being attracted by the lime rather than the chatf We have had no ex- perience in this method of preserving apples, but the theory is good one, and We doubt not would be successful It is besides so very easy in application that we think many would do well to test its efficiency the pre- ent season. ,4l5aay Cuftieator.