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Fire Blight. This is another obscure disease which specially affects 

 Pear trees, and often causes serious injury. Opinions differ somewhat as 

 to the nature of this disease and its causes, but it is probably due to 

 influences upon the circulation of the sap. Complete information upon 

 this subject will be found in an article upon Fire Blight at page 94, 

 volume 1. 



GATHERING, STORING, PACKING AND EXPORTING. 



Unlike most other fruits, Pears, as a rule, should not be allowed to 

 ripen on the trees. Most varieties are finer in flavour and keep better if 

 gathered before they are fully ripe. Many sorts that are insipid and 

 comparatively worthless when allowed to hang till they are fully ripe 

 possess the highest qualities if gathered at the proper time. There is a 

 great difference in the requirements of various sorts as to the time of 

 ripening after the fruit is gathered. From three to six days will be 

 sufficient to bring the fruit to perfection after it is gathered in the case of 

 some of the summer Pears. As regards the winter kinds, five or six 

 weeks up to ten or twelve will often be required. The proper time for 

 gathering Pears is, as a rule, when the stalks will separate easily from 

 the wood when the fruit is gently raised. The seed test may also be 

 adopted, as in the case of Apples. If the seeds are black or brown, hard, 

 and plump, it is a fairly good sign that the fruit is sufficiently ripe for 

 gathering. Every care should be taken to gather Pears at the proper 

 time. When gathered too soon they are apt to shrivel, and seldom attain 

 their proper flavour. On ths other hand, when left too long upon the 

 trees the fruit is apt to become mealy and wanting in flavour. In 

 gathering the greatest care should be taken in handling the Pears so as to 

 avoid bruising. Pears are stored for a double purpose, in the first place 

 to preserve them, and, secondly, to get them to ripen perfectly. The 

 storehouses should be dry, well ventilated, and be kept at a fairly even 

 temperature at all times. Sudden changes of temperature are injurious r 

 and should be avoided by every practical means. A fruit room for Pears 

 should be kept somewhat drier than one for Apples, as more moisture is 

 given off by the fruit. Consequently, it is not advisable to store long 

 keeping Pears and Apples in the one room. The most favourable 

 temperature is one ranging from forty to forty-five degrees Fah. The 

 fruit should be placed upon shelves formed of battens with spaces 

 between, in single layers, taking care to exclude all blemished specimens, 

 though touched ever so slightly. Light should be carefully excluded 

 from the store room unless for special reasons, as it is an exciting agency, 

 and accelerates the ripening of the fruit. After being placed in store 

 Pears should be handled as little as possible and, as a rule, left to ripen 

 naturally. Sometimes, however, it may be necessary to hasten the 

 ripening period, and this may be done by raising the temperature and 

 admitting light. In packing Pears more care is required than for Apples, 

 as owing to their shapes the stalks are apt to damage the adjoining fruit 

 if not properly arranged. When Pears are packed for export extra care 

 must be taken in the first place that the kind is suitable and will not be 



