200 GATHERING AND KEEPING PEARS. 



grow large and fine specimens of fruit by strong exposure 

 to the sun. The mode may be briefly understood by the ac- 

 companying figure representing a partly grown tree. As 

 the tree advances, shoots will be produced from the sides of 

 the horizontal arms ; these must be stopped or pinched ofi 

 early in summer, to prevent their drawing too hard on the 

 rest of the tree, and a similar course pursued with them to 

 that described on page 90 of this work. The fruit-buds, 

 and all the shoots or spurs supporting, fruit-buds, are to be 

 cut closely off wherever too thick for an even crop. Early 

 in autumn the shortened shoots are to be cut down, leaving 

 the fruit-buds, only, to bear the next season. By this regu- 

 larity of pruning, the tree will preserve a neat appearance, 

 and bear regular crops. 



The horizontal branches may be about one foot apart for 

 large pears, and eight inches for small ; and the trees, if on 

 quince roots, may be about 10 feet apart. 



GATHERING AND KEEPING THE FRUIT. 



Nearly all pears ripen with a much finer flavor if picked 

 and matured in the house. The exceptions are very few. 

 Some, which prove only second or third rate when allowed 

 to remain till they soften on the tree, become rich, melting, 

 and delicious if house-ripened. Gathering the fruit while 

 yet hard, will in nearly all cases prevent or greatly diminish 

 the rotting at the core, which otherwise nearly destroys the 

 value of many early sorts. 



Winter pears should hang upon the tree as late as safety 

 will allow, and when gathered should be kept in a cool 

 room till near their usual period of maturity, when the ripen- 

 ing is to be completed in a warm room, at a temperature of 

 60 or 70 degrees. They should be kept covered to prevent 

 shrivelling. Some cultivators have wholly repudiated win- 

 ter pears, merely from a want of skill in the management of 

 their ripening, or the want of a good cellar to keep them in. 

 Some sorts, however, as the Beurre d'Aremberg, require 

 but little care ; others, as the Vicar of Winkfield need par- 

 ticular attention. But the transfer from the cool to the warm 

 room is of great importance to most, and will convert tough 

 and hard specimens into those which are juicy, melting, and 

 excellent. 



