GATHERING AND KEEPING. 319 



should be ground directly after being gathered, and requires 

 rather more isinglass (say l oz. to a barrel,) to fine it, on 

 racking, than cider. In suitable soil the yield of perry to the 

 acre is usually about one third more than that of cider. 



The wood is heavy and fine grained, and makes, when stain- 

 ed black, an excellent imitation of ebony. It is largely em- 

 ployed by turners for making joiners' tools. The leaves will 

 dye yellow. 



GATHERING AND KEEPING THE FRUIT. The pear is a pecu- 

 liar fruit in one respect, which should always be kept in mind ; 

 viz. that most varieties are much finer in flavour if picked from 

 the tree, and ripened in the house, than if allowed to become fully 

 matured on the tree. There are a few exceptions to this rule, 

 but they are very few. And, on the other hand, we know a 

 great many varieties which are only second or third rate, when 

 ripened on the tree, but possess the highest and richest flavour 

 if gathered at the proper time, and allowed to mature in the 

 house. This proper season is easily known, first, by the 

 ripening of a few full grown, but worm-eaten specimens, which 

 fall soonest from the tree ; and, secondly, by the change of colour, 

 and the readiness of the stalk to part from its branch, on gently 

 raising the fruit. The fruit should then be gathered or so 

 much of the crop as appears sufficiently matured and spread 

 out on shelves in the fruit room* or upon the floor of the garret. 

 Here it will gradually assume its full colour, and become de- 

 liciously melting and luscious. Many sorts which, ripened in 

 the sun and open air, arc rather dry, when ripened within door, 

 most abundantly melting and juicy. They will also last for 

 a considerably longer period, if ripened in this way maturing 

 gradually, as wanted for use and being thus beyond the risk 

 of loss or injury by violent storms or high winds. 



Winter dessert pears should be allowed to hang on the tree as 

 long as possible, until the nights become frosty. They should 

 then be wrapped separately in paper, packed in kegs, barrels, 

 or small boxes, and placed in a cool, dry room, free from frost. 

 Some varieties, as the D'Aremberg, will ripen finely with no 

 other care than placing them in barrels in the cellar, like 

 apples. But most kinds of the finer winter dessert pears, 

 should be brought into a warm apartment for a couple of 

 weeks before their usual season of maturity. They should be 

 kept covered, to prevent shrivelling. Many sorts that are com. 

 paratively tough if ripened in a cold apartment, become very 

 melting, buttery and juicy, when allowed to mature in a room 

 kept at the temperature of 60 or 70 degrees. 



* So important is the ripening of pears in the house that most amateurs of this 

 fruit, find it to their advantage to have a small room set apart, and fitted up 

 with shelves in tiers, to be used solely as a fruit room. 



