255 

 USES. 



The Pear is extensively used as a dessert fruit, and as such is highly 

 esteemed. For this purpose the fruit is in season for eight or nine 

 months in the year. There is a large home demand for Pears which 

 "is rapidly expanding, and a good outlet for a considerable surplus may be 

 found in exporting fresh fruit to England. As in the case of Apples, 

 Pears can be delivered in the English market, owing to the difference 

 between our season and that of Europe, when there will be but little 

 competition from other countries. Many kinds are suitable for culinary 

 purposes, though they are not used nearly to the same extent as Apples. 

 Some sorts are excellent for canning, and there is a considerable and 

 growing demand frr this purpose. The culinary sorts may be preserved 

 by drying in the same way as Apples and other fruits, and will keep a 

 long time, if required, when carefully prepared. They should, for this 

 purpose, be treated precisely the same as recommended for Apples. In 

 France, Belgium, and the United States large quantities of Pears are 

 preserved in this way, and the method is worthy of attention from 

 Australasian growers. The fermented juice of the Pear, known as perry, is 

 a favourite beverage in some parts of England, France, and Germany, as 

 -also in the United States. It is made precisely in the same way as cider, 

 and for full directions see article upon the Apple, page 112, volume 1. 

 Some people prefer perry to cider, as it is stronger and more richly 

 flavoured. Perry can be made from all kinds of Pears if gathered before 

 they are fully ripe, but the best varieties for the purpose are those that 

 have plenty of juice and a somewhat sharp flavour. The making of perry 

 may be made a safety valve against over-production, and, consequently, 

 should receive more attention from growers. The wood of the Pear tree 

 is closer grained than that of the Apple, and less liable to decay or the 

 attacks of insects. In Europe it is extensively used by turners, and in 

 the manufacture of picture frames. When stained black, Pear wood is 

 frequently used by cabinetmakers and others as a substitute for ebony. 

 Sometimes the leaves are used in the preparation of a yellow dye. 



HARDINESS AND LONGEVITY. 



The Pear is the hardiest of our cultivated fruits, and will adapt itself 

 to a wide range of soils and climates. It may be grown with more or 

 less success in nearly every soil and situation, and it will stand, when 

 long established, more neglect than any other fruit tree. But the Pear 

 thrives to perfection in a strong rich loamy soil of moderate depth, with 

 .an open gravelly subsoil. Very rich or deep soils are not so suitable for 

 Pears, as the trees, when planted in them, have a tendency to produce 

 wood too freely at the expense of their fruitfulness. Very wet soils are 

 .also uncongenial, as the trees are impatient of their roots being in 

 saturated ground for long periods. When growing under favourable 

 conditions Pear trees have been known to attain a great age and size. 

 In Europe various instances are on record of trees attaining ages of from 



