FRUITS 37 



The points from all growing shoots should be 

 pinched ; this is generally done about the middle 

 of August. 



The spurs on a pear tree should be short and 

 far apart, and they must be cut out where they are 

 too crowded, and where they are too long they may 

 be shortened. 



Pears must be continually thinned out, yet this 

 must not be begun too early ; but as soon as the 

 pears swell and in the slightest degree seem to 

 crowd each other, then begin to thin out. 



It is best, until the amateur is proficient, to hire 

 a gardener for the summer and autumn pruning. 



Pears should not be picked unripe, for they then 

 shrivel ; yet late pears must not bd; .allowed to 

 hang too long. When pears are ripe enough to 

 gather they are best kept by wrapping each fruit 

 carefully in paper ; pack them in boxes or 

 barrels and store them in a dry cellar where the 

 temperature is fairly equal. 



To tell when a pear is ripe lift it up in the hand 

 and bring just a little pressure to bear on the stalk ; 

 and if ripe enough to gather, the least pressure 

 brought to bear on the junction of the stalk with 

 the tree will cause a separation. 



Picking all the fruit on a tree on the same day 

 should not be permitted. Each fruit has but two or 

 three days in which it should be gathered, and if 

 plucked before this it will shrivel ; if too late it 

 will fall on the ground and be bruised. 



Pears should be constantly looked over, and all 

 shrivelled and rotting fruit removed at once. There 

 are several species of pears which require warmth 

 to finish their ripening and to give them their full 

 flavour ; and just a week before they are wanted 



