154 



IRISH GARDENING. 



Pear Culture. 



By D McIntosh, Douum (Jaivli'ns, Kathgiir. 



CloOD drainage and a thorougli i)i'<^l»«»^i'Jition of the 

 soil are two essential factors to be considered to 

 obtain the best results in the cultivation of the 

 pear. The former shovdd be so arranged as to 

 concentrate the water to one main outlet which 

 can be periodically inspected to ensure it is (;lear 

 and in working order. The latter, if unsuitable 

 as a rooting uiedium, must be transformed as 

 nearly as possible to what it should be. A deep, 

 rich loam is undoubtedly the best. The ground 

 should be trenched at least to the depth of 

 eighteen inches, and should the soil be poor ap]dy 

 a heavy layer of nxanure immediately below the 

 top-spit. When trenching do not bury the top- 

 spit in the bottom of the trench, but retain each 

 in its proper place as the work proceeds. A good 

 coating of fresh lime should be applied izume- 

 diately after trenching, as it entirely destroys 

 slugs and innumerable larvae of insect pests. It 

 also supplies in itself a necessary ingredient to the 

 welfare of the pear. Allow the soil to renxain in 

 its trenched condition several months previous to 

 planting. The planting of young trees should be 

 carried out in favourable weather, any time from 

 November to February. 



The pruning of the more advanced trees should 

 be conamenced in November, starting away with 

 the earliest varieties first. In pruning, cut clean 

 away all weak and unripened growths, and where 

 the fruit spurs are in over-abundance thin out 

 the weakest of these also. Out the laterals back 

 to two or three eyes and reduce the leading shoot 

 to two-thirds of its length. 



The next important operation will be the 

 attention to surface soil and roots. Two inches of 

 the surface soil, as far as several feet fi"om the base 

 of the tree, should be pricked up with a fork and 

 removed to the rubbish heap. Previous to this a 

 preparation of soil should have been made up, 

 consisting of three parts good fibrous loam, one 

 part lime rubble, one part wood ashes and a good 

 sprinkling of soot and bone meal. Having 

 turned this over two or three times, it should be 

 spread over the roots to the depth of three inches, 

 and firmly trodden when in a favourably dry 

 condition. This is all the trees will require until 

 the fruit blossom begins to expand. At this 

 period advantage should be taken of fine weather 

 to pollinate the flowers artilicially. This is easily 

 acconaplished by means of a rabbit's tail tied on 

 to the end of a bamboo cane, and applied to the 

 centre of the flowers when fully expanded during 

 the m.iddle part of the day. This ■|)ractice 

 invariably ensures a good set, and is well worth 

 the time spent upon it. Just as the fniits have 

 begun to swell, the first thinning of surplus fruits 

 must be commenced, leaving three of the best and 

 largest on each sx>ur, but, as the season adva.n<;es 

 gradually reduce the amount to one fruit on a 

 spur. The crop must be estimated according to 

 the vigour and condition of the individual tree, 

 The cateri>illar is a troublesome pest about this 

 time, and every means should be taken to get 

 rid of it. The plan I adopt is to look over the 

 leaves with the hand every other day and squeeze 

 the culprit between the finger and thumb. If 

 this operation be persevered in from the first 

 appearance of the pest, little damage will be done 



to the fruit and leaves. Sometimes, in the early 

 ])art of the year, there is a s])eli of (iioiiglii which 

 may ruin the crop for the season. A check 

 like the above causes the fruits to di<)}» and often 

 invites red spider, theiefore it is im])eiative to see 

 that wall trees in ])articular are not allowed 

 tt) suffer for want of water. It is very important 

 to kee]) the leaves clean and healthy throughout 

 the growing penod. To gain this end I know 

 nothing to beat the use of the hose, ap]>lying the 

 water with some force xqton the leaves in the 

 evening about twice a week dui'ing the summer 

 months. An oi)eration I would recommend is the 

 pinching out of the ])oints of strong, robust 

 growths as soon as they have made six or eight 

 leaves. This equalizes the run of sap throughout 

 the tree, strengthens the weaker shoots and assists 

 largely the development of the fruits. 



Where plenty of manure is procurable it is a 

 good plan to mulch the roots of the tree in order 

 to conserve moisture and to kee]) tihe roots near 

 the surface. This mulch should be applied in 

 .June and spread out four feet fronx the base of 

 the tree to the depth of three inches. Previous to 

 nxxilching, carefully prick xip the sxirface soil with 

 a fork before layiixg it on. Should the weather 

 continxie dry, give this mulching a good watering 

 in with the hose and keep the soil around it well 

 hoed at regular intervals. In July, when the 

 fruits are developing I'apidly, and i>articularly in 

 the case of heavy crops, a start shoxild be made 

 to feed the trees with liqxiid nxanure and soot 

 water alternately once a week. The greatest care 

 should be exercised in applying liquid manure. 

 First, be sure that the soil around the roots is 

 perfectly uxoist ; and secondly, nxake equally sure 

 as to the strength of the maixure to be applied. 

 Generally speaking, aboxit one-third of liqxxid to 

 two-thirds of clear water is the I'ate at which to 

 apply. 



From time to time, especially towards the 

 ripening period, any leaves that ai'e shading the 

 fruits fronx the light shovxld either be tied back 

 or taken off altogether with the finger aixd thumb. 

 The nxore sun, light and air the fruits can receive 

 the moi'e improved will they be in flavour. 

 Some varieties of ])eai's obtain a fine coloixr if fully 

 exposed to the sxm, and if fornx and size be with it , 

 these are the fruits that will excel on an exhibition 

 table. Pears nxust be nxost carefxilly handled 

 when ripe, as the least brxiise will soon conxuxeixce 

 decay. Early varieties i*equire to be xised soon 

 after they are taken fronx the ti'ee. 



In conclusion, I append a list of the best 

 varieties in their order of ri))ening : — Clapp's 

 Favourite, Williams' Bon Ohretieix, Beixrre 

 d'AiTxanalis, Madanxe Treyve, Ijouise Bonne de 

 Jersey, Marguerite Marillat, Triomphe de Vienne, 

 Beurre Superfin, Conference, Durondeaxi, St. 

 Luke, Beurre Hardy, Pitnxaston Duchess, Marie 

 Louise, Doyenn6 du Oonxice, ('onseilleur de la 

 Oeeur, Beurre Diel, Glou Morceau, Easter Beurre, 

 aixd Beurre Raixce. The two best cooking pears 

 are Catillac and LTvedale's St. G^rnxain. 



^^ t^^ ^* 



Phlox. 

 In our last issue by nxistake we credited Mrs. 

 Keith with winning the silver nxedal for Phlox, 

 whereas it should have been Mrs. Knox, Inver- 

 nisk, Killiney, who won the nxedal and cultural 

 certificate at the Stillorgan and Foxrock Society's 

 Show. 



