134 TRANSACTIONS OF THE LLLIi?OIS 



There are now various contrivances in the way of fruit preserving houses, where ice 

 is employed to keep the temperature cool, which will be found of great value in more 

 southern climates, where there is a long period of warm weather after the winter pears 

 are picked, and in retarding the ripening of summer pears so as to keep a unifonn 

 supply in the market. Among these houses that of Rees & Houghton, of Philadel- 

 phia, is highly spoken of. Dr. Houghton, one of the patentees, a skillful and expe- 

 rienced pear grower himself, as many of you know, wrote me lately that his experiments 

 with it were highly satisfactory. They claim to keep the air of the house as low as 

 34", if desired, and perfectly (hy axidpure without the aid of chemical agents, simply, 

 I believe, through the means of cold air trom an ice chamber and a peculiar system of 

 ventilation. I intend to have one constructed for my own use, though in our climate 

 such houses are of comparatively small importance. A room above ground, with 

 double walls to exclude fi'ost, or a deep, dry cellar, is sulflcieut for us , our winters 

 coming early and being very cold. 



MarTceting. — In sending our pears to market, our plan is to pack them as soon as 

 gathered in clean, new half-bari'els. The barrel is placed on its head, the bottom taken 

 out, and the pears laid in carefully by hand. Every pear is put in its place singly, 

 layer by layer, till the barrel is fuh. While packing, the barrel should be shaken three 

 or four times to settle all in their places, so that no movement will take place after it is 

 headed. The dealers in New York, who have had great experience in handling pears, 

 inform me that both for home use and for shipping, the best form of package which 

 comes to them is the half-laiTel. The transportation will cost less than in small crates. 

 It is quite likely, however, that pears nearly ripe will carry better in small boxes or 

 crates containing half a bushel to a bushel. But even summer pears, bought in our 

 place for the New York market, are shipped while hard, of course, in barrels and 

 half-barrels. Dealers begin to understand the ripening of pears, and prefer to get 

 them before ripe. It is believed by some that pears cannot be shipped any consider- 

 able distance. I saw this statement made recently in a journal of high standing, but 

 we know that it is an error. Pears are now sent safely from California to New Y^ork 

 and Boston. If care be taken in packing, they carry as well as apples. 



Those who are within a short drive of market may find it advantageous to ripen 

 their pears before marketing. To do this, place in small boxes or drawers where the 

 temperature will be as uniform as possible, and the air and light, in a great measure, 

 excluded. Many varieties, indeed most varieties, if ripened in a full exposure to the 

 air and light, either shrivel or are insipid and deficient in color. 



Assarting. — In packing pears for market, it i.s important to have them carefully 

 assorted. A respectable dealer will avoid fruit, especially pears, that are not well 

 selected. All the immature, deformed, unsound and imperfect fruit must be disposed 

 of separately; a barrel of mixed fruits will sell for no more than a barrel of culls. 



The grower should aim at making a reputation so that his brand will be a guarantee 

 of excellence and command the confidence of the trade. 



Varieties. — The most popular pear to-day is tlie Bartlett. I think there are nearly 

 as many trees of this variety planted as of all others. There certainly would be if the 

 trees could be obtained. Other varieties stand about in this order: 



Flemish Beauty, Beurre d'Anjou, Beurre Clairgeau, Sheldon, Lawrence, Seckel, 

 Howell, Doyenne Boussock, Belle Lucrative, Duchesse d'Angouleme, Vicar of Wink- 

 field. 



