no Thinning, Gathering, Keeping, and Marketing. 



The degree of maturity at which fruit should be picked varies 

 with circumstances. Maturity is indicated in apples or pears by the 

 dark brown color of the seeds, but as these cannot be examined, 

 external appearances must serve as a guide. Early apples are best 

 when they have attained full color, and have begun to soften, except 

 such as are liable to become dry or mealy, which should be picked 

 some days before fully ripe. Winter apples should be mature but 

 not ripe. All late winter varieties should be gathered when too hard 

 to yield to the pressure of the thumb, and always before heavy 

 autumn frosts. When a good keeper begins to drop from the tree, 

 as sometimes happens, the crop should be gathered immediately. 

 Windfalls should never be mixed with hand-picked fruit, as they 

 have been bruised by falling, and often heated by the sun's rays so 

 as to diminish their keeping qualities. They should be assorted and 

 reserved for immediate use. Maturity in pears is indicated by a 

 slight change in the color of the skin, and by the readiness with 

 which the stem separates from the tree when the pear is lifted by 

 the hand. There are, however, exceptions to this rule the Bartlett, 

 for instance, may be picked even before it has attained full size, and, 

 in a week or two, will ripen into a fine, melting texture and excellent 

 flavor. Ripening summer pears in the dark much improves their 

 appearance. A Bartlett, for instance, fully exposed to the sun and 

 allowed to ripen on the tree, or in a well lighted apartment, will show 

 perhaps only a light-brown cheek ; but, if in a dark drawer, the 

 light-brown will become a beautiful carmine or crimson. When 

 drawers are not at hand the maturing process may be accomplished 

 on shelves, by first spreading a thick piece of woollen cloth, laying 

 the pears on this, and covering them with the same. 



Nearly all pears ripen with a much finer flavor if picked and after- 

 wards matured in the house. The exceptions are very few. Some, 

 which prove only second or third rate when allowed to remain till 

 they soften on the tree, become rich, melting, and delicious if house- 

 ripened. Gathering the fruit while yet hard, will, in nearly all cases, 

 prevent or greatly diminish the rotting at the core, which otherwise 

 nearly destroys the value of many early sorts. 



Most varieties of winter pears should hang as long on the tree as 

 safety from frost will permit, in order that their fine qualities may be 

 fully perfected. Nothing contributes more to this high quality than 

 keeping the trees in a state of strong, healthy growth, by good culti- 

 vation, in connexion with thinning the fruit on the branches. There 

 are a few sorts, as the Lawrence and Winter Nelis, which always, 

 like the Seckel in autumn, possess a good flavor when even of small 



