STORING THE FRUIT 53 



In early Pears the mistake is often made of leaving 

 them upon the tree too long, when, after storing for a few 

 days, they rot at the core or become mealy ; whereas, if 

 gathered a few at a time, taking the sunny side of the 

 tree first, when they only part from the tree with some 

 assistance, and before they commence to fall naturally, 

 the season of use will be lengthened and the fruit will 

 be rich and juicy. To find out when the later Pears 

 become mellow and fit for use in the store, gently place 

 the first finger and thumb at the end below the stalk, 

 when if, on pressure, the flesh gives way, they should be 

 fit for the dessert. If the crop is plentiful a fruit or two 

 may be cut and eaten as a trial, and no more should be 

 placed on the table than are wanted for the day's supply, 

 as Pears after removal from a cool fruit room to the 

 warmer air of a dwelling-house very soon get past their best. 



In large gardens, a properly constructed fruit room 

 or house is essential. It should be thatched on roof and 

 sides, be match-boarded inside, and have double doors, 

 with ventilation under the lower shelf from outside, and 

 also in the apex of the roof to allow the sweat of apples to 

 escape. These openings should have an outside shutter to 

 be closed on frosty nights, or during high winds, and the 

 floor should be of the natural earth, kept damp. In such 

 houses, a supply of Apples can be kept eleven months in 

 the year, and Pears until April. 



The large reed from marshlands makes a durable thatch ; 

 failing this, heather or stout clean straw is suitable. Shutters 

 must be provided for the windows, as the fruit keeps best 

 when light is excluded. 



A central stage is generally set apart to display the 



