262 GATHEUIXG, MARKETIXG, AND FRUIT-EOOMS. 



for thinning is, Avhen the pears are from a half to three quarters 

 of an inch in diameter ; for, as many fall soon after forming, it is 

 not until then the healthy and perfect ones can be distinguished. 

 Not more than one-half of the thinning should be done at once, 

 and the others may be alloxN'ed to remain until we can ascertain 

 the imperfect fruit to be removed. 



GATHERING. 



There are but few of the finer varieties that are not improved 

 by gathering before they are fully ripe. Not a few have been 

 discarded as unworthy of cultivation, which, by early picking, im- 

 prove so as to rank among the first in excellence. Several varie- 

 ties rot at the core when left upon the tree till fully ripe, which 

 will keep for weeks when picked earlier. Among these are, the 

 Flemish Beauty, Beurre Diel, and sometimes the Louise Bonne de 

 Jersey. 



The true test of the proper condition for gathering is, the cleav- 

 ing of the stem from the spur, without breaking, when slightly 

 raised. Some varieties, indeed, shoi^ld not be left so long even as 

 this : the fruit should not be picked in a wet and cloudy day, or in 

 early morning when the dew is upon it, as its flavor is much 

 affected by the moisture, and its keeping properties much injured. 

 When it is necessary to gather it under such circumstances, it 

 should be exposed to the light and air until completely dry. Pears 

 picked in the middle of a sunny day are much superior in flavor, 

 and keep better ; early gathering is only necessary for the summer 

 and autumn varieties. On the other hand, the late-keeping and 

 winter kinds should be picked as late in the season as the frost 

 will allow. Some of them, such as the Easter Beurre, require a 

 long season to mature. 



A dry and moderately cool apartment should be appropriated to 

 the storage and ripening of summer fruits, and to no other pur- 

 pose at the same time. 



There is no doubt, that under certain conditions of heat and 

 moisture, absorption as well as evaporation goes on through 

 the skin of the pear. If vegetables are stored in one part of the 

 room, harnesses and lumber in another, and decaying apples and 



