SECT. XVII. OF FRUITS. f 8j 



sorts may be the green chissel, Catharine, Jargonelle^ 

 and summer Bonchretian. The autumn , brown 

 buerre, bergamots, swans egg, and dean pear, or St. 

 Michael. .The winter St. Germain, cresan, whiter 

 bonchretian, colmar, and chaumontclle. These all 

 come in for eating regularly, the first in July, and 

 the last continues on to Mai/ or June. Baking 

 pears, Parkinson's warden, the union, or Uvedale* 

 St. German, cardillac and black pear of Worcester^ 

 good to midsummer. 



Gather pears of the summer sorts rather before 

 they are ripe, as when thoroughly so they eat meally, 

 if kept above a day or two ; even when gathered as 

 they ought to be, in a week, or less, they will begin 

 to go at the core : They should not, however, be 

 gathered, while they require much force to pull them 

 off. Autumn pears must also not be full ripe at the 

 time of gathering, though they will keep longer than 

 those of the summer. Winter pears, on the con- 

 trary, should hang as long on the trees as they may, 

 go as to escape frost, winch would make them flat 

 in flavour, and not keep well. Generally they may 

 hang to the middle of October on full standards, a 

 week longer on dwarfs, and to the end of the month 

 on walls ; but yet not after they are ripe. 



The art of gathering, is to give them a lift, so as 

 to press away the stalk, and if ripe they readily part 

 from the tree. Those that will not come off easy, 

 should hang a little longer ; for when they come 

 hardily off, they will not be so fit to store, and the 

 violence done at the footstalk may injure the bud 

 there formed for the next year's fruit. 



Let pears be quite dry when pulled, and hi hand- 

 ling avoid pinching the fruit, or in any way bruising 

 it, as those which are hurt 'not only decay themselves, 

 but presently spread infection to those near them : 

 When suspected to be bruised, let them be carefully 



