A CHAPTER ON INIODERN PEARS. 



A CHAPTER ON MODERN PEARS. 



BY HON. MARSHALL P. WILDER, BOSTON. 



^Ir. Editor — I embrace the first leisure moment to respond to your request, and 

 herewith subjoin a few extracts from my " Notes on Pears." 



The unpropitious character of the two past seasons, has so seriously affected, not only 

 the quantity, but the quality of our fruits, that I have been unable to decide so fully as 

 could be desired, upon the merits of those recently introduced, or their adaptation to our 

 climate. 



The year 1849, was distinguished for the destruction of the buds, Avhich were, in the 

 order of nature to produce the crop of that season, but whether the cause was attributable 

 to the severe cold of the previous November, or to the sudden alternations of tlie weather 

 in the subsequent winter and spring, has not yet been satisfactorily ascertained. 



For many years previous, we had regular and fair crops of fruit. It was, there- 

 fore, confidently anticipated that the succeeding season would prove more propitious, and 

 thus enable us to test the character of many new varieties, which have come to us under 

 the influence of the "pear mania," from transatlantic gardens, and which, too often, 

 have no other saving quality, than that of being "farfetched and dear bought." 



In our expectations, we have 

 been sadly disappointed, for, al- 

 though the quantity was much 

 increased over that of the year 

 1849, and the specimens in some 

 instances of superior size and beau- 

 ty, yet, on the whole, there has 

 been a decided deterioration in 

 quality. 



The year 1850, has been marked 

 with an unusual quantity of rain, 

 causing excessive moisture and 

 a low temi^erature, both unfavora- 

 ble for the ripening of fruits, and 

 to which cause may be attributed 

 the immaturity and want of flavor 

 so manifest in all the classes, a 

 cause which has not only imparted 

 to some of our finest kinds a watery 

 and insipid taste, but has rendered 

 the medium grades only fit for 

 culinary purposes. So general 

 has this been, that I have not at 

 the present time, a single variety 

 of the i^ear suitable for the dessert. 



I regret that your call should be 

 made under such unfavorable cir- 

 cumstances, and I shall, therefore, 

 confine my descriptions to such va- 



