418 MASSACHUSETTS AGRICULTURE. 



It is not because " it will not paj." No crop would pay better. 

 It is well known that pears of first rate quality readily com- 

 mand extravagant prices ; and it is certain that our home market, 

 at least, might be supplied with the best varieties at a much 

 greater profit to the producer than those which are ordinarily 

 presented for sale, and which are unfit for the table till cooked. 



We suppose one reason for the neglect to which we refer is 

 this, viz. : the inferior fruits are more easily produced. All 

 our best, and all even of our good varieties are artificial pro- 

 ducts. They are the result of skill and care in culture, and 

 demand more attention than those which are at a less remove 

 from the original or lowest state. The common sour and 

 Mazzard cherries, the fox-grape, the crab-apple, and the choke- 

 pear can be produced with little or no care. But the good, 

 and especially the best varieties of each of these fruits require, 

 both in planting and training, closer attention, and a more 

 generous culture. But they will more than repay the necessa- 

 ry additional care and expense, as all will be sure to find who 

 will try the experiment. 



Another explanation of the neglect to cultivate the best 

 varieties of pears, is found in the fact that the proper methods 

 of treating and ripening the fruit are not generally well under- 

 stood. It is left on the tree till decayed at the core, and then 

 regarded as worthless, because " it will not keep ;" or it hangs 

 till the autumnal frosts arrive, and as it then presents no indi- 

 cations of fitness for any other use, is handed over to the cook. 

 But the late autumn and winter varieties can be well ripened 

 only after they are taken from the tree and placed in rooms of 

 the proper temperature, while most of those which are earlier 

 are much better when picked before they are fully matured, 

 and ripened in the house. A fact illustrative of these remarks 

 has come to our notice within the last week. One of our 

 citizens has a tree that annually produces several bushels of 

 the Beurr^ Diel pear; but not knowing the variety, and 

 neglecting to ripen it in the fruit room, he has hitherto given 

 over the entire crop to the cook, thinking it worthless till sub- 

 jected to a culinary process. And yet a more valuable and 

 palatable dessert fruit could hardly be placed on the table 

 than a well ripened Beurre Diel. 



