258 THE POME FRUITS 



from disease. A one-year-old tree from the bud or a two- 

 year-old root grafted tree is preferable. 



The systems for planting a pear orchard are the same as 

 . those for the apple, and the only point of difference is the 

 distance the individual trees are set. 



The time of planting the pear varies, but in sections 

 south of the forty-first parallel of latitude fall planting is 

 probably the best, but in the territory north of this line 

 spring planting is recommended. 



Pruning. The pear resembles the apple in many ways 

 in the growth of the tree. What has been said of the apple 

 applies equally well to the pear. 



A low-headed pear tree is as desirable as a low-headed 

 apple. The number of branches which make up the frame- 

 work is usually five or six, because the pear tree rarely ever 

 attains the size of the apple tree. The branches which form 

 the framework should be distributed along the trunk of the 

 tree, and never be allowed to form a fork. 



The young pear tree should be pruned back similar to 

 that of the apple. Each main branch should be cut off so 

 that it will be from 10 to 12 inches long. The operation of 

 .shortening the branches should continue each year until the 

 tree comes into bearing after which time very little pruning 

 is necessary.- 



Mature and bearing trees should be thinned out from 

 time to time and all water sprouts removed as soon as they 

 are formed. 



Harvesting. The harvesting of the pear is somewhat 

 similar to that of the apple. The pear is usually picked 

 before it is entirely ripe and allowed to ripen off of the 

 tree. This early picking is made necessary where the pear is 

 shipped away and also because the pear soon deteriorates 

 after it ripens. As a rule, the proper time to pick is when 

 the first pears begin to turn a light yellow, although some 

 varieties are picked when no sign of color is apparent. The 

 fruit should be picked carefully with the stem attached. 



Marketing. The pear is packed and marketed in several 

 styles of vessels. As a rule, the barrel is largely used although 

 frequently the bushel, peck and sometimes the half-peck 



