SECRETARY'S REPORT. 83 



Our remarks, like our experience, have special regard to the 

 pear, though the principle is doubtless susceptible of a more 

 extensive application. Summer fruits should be gathered some 

 days before the ripening process commences. A summer pear 

 ripened on the tree is generally inferior. In respect to the 

 latter, an American writer has so aptly expressed our own sen- 

 timents, that we use his language: " The process of ripening 

 on the tree, which is the natural one, seems to act upon the 

 fruit for the benefit of the seed, as it tends to the formation of 

 woody fibre and farina. When the fruit is removed from the 

 tree, at the very commencement of ripening, and placed in a 

 still atmosphere, the natural process seems to be counteracted, 

 and instead of fibre and farina, sugar and juice are elaborated. 

 Thus, pears which become mealy and rot at the core, when left 

 on the tree to ripen, are juicy, melting, and delicious, when 

 ripened in the house." Various structures for the preserva- 

 tion of fruit have been built both in this country and in 

 Europe ; and experience shows that their object can be attained 

 only by a perfect control of the temperature, moisture and 

 light. Hence, they must be cool, with non-conducting walls, 

 or a room within a room. This principle our farmers apply to 

 the preservation of their winter apples, keeping those intended 

 for use in the spring, in very cool, dry cellars, from which the 

 light and air are excluded. Thus the external atmosphere, 

 which either produces fermentation or conveys the agents 

 which produce it, can be admitted or excluded at pleasure. It 

 is possible, however, to keep the temperature of delicate fruits 

 at so low a degree, and for so long a time, as to destroy the 

 vitality, — especially with some varieties of the pear, — and 

 therefore all power, ever to resume the ripening process. 

 Experience proves that for the common varieties of the apple 

 and pear, about forty degrees of Fahrenheit are best suited to 

 hold this process in equilibrium. 



The proper maturing of fruits thus preserved, demands skill 

 and science. Different varieties require different degrees of 

 moisture and heat, according to the firmness of the skin, the 

 texture of the flesh, and the natural activity of the juices. 

 Thus, some varieties of the pear will ripen at a lower tempera- 

 ture and in a" comparatively drier atmosphere, than others, 



