PICKLES. 213 



fruit on floors or shelves. Winter dessert pears are allowed 

 to remain till there is danger from frost. 



The varieties of pears are too extensive to be mentioned 

 in a work like the present : every year adds to them. " Des- 

 sert pears," says Downing, " should have a melting, soft text- 

 ure, and a sugary, aromatic juice. Kitchen pears, for baking 

 or stewing, should be large, with firm and crisp flesh, mod- 

 erately juicy." 



Perry, the fermented juice of the pear, is prepared much 

 the same way as cider ; it makes a milder and probably more 

 wholesome drink. A pleasant vinegar is made from it. 

 The large pound pear is gently stewed, after being pared till 

 soft, in a weak sirup made of brown sugar. 



Some pf the varieties of winter pears are usually chosen 

 for preserves and marmalade. Owing to the sweetness of the 

 pear, an equal weight of sugar is not taken for the preserve, 

 and a little preserved ginger-root or lemon-juice is added to 

 the sirup of the pear. 



PEAS. Green peas should be put into boiling water 

 with a little salt, and some of the less sweet varieties are im- 

 proved by a piece of sugar. Leave the pot uncovered, and 

 boil rapidly. Twenty minutes will cook them if young. 

 Drain them, and put bits of fresh butter in the dish and on 

 top of the peas. 



PEPPER. Piper nigrum is a plant which" grows in India. 

 This shrub produces common pepper, the unripe berries be- 

 ing the common black pepper*; the matured seed, or berries 

 deprived of their epidermis, is the white pepper of commerce. 



PICKLES. These articles are prepared by greening 

 them with salt and water, and then steaming them in spiced 

 vinegar, or the salt is used, to give some articles firmness. 



