FRUIT CULTURE. 431 



and the Fulton. Among the best winter pears are the Law- 

 rence, a native fruit from Long Island, the Winter Nelis, the 

 Beurr^ d'Aremberg, the Cross, from Newburyport, the Glout 

 Morceau, especially suited to the quince and Easter Beurre. 

 The Columbia is a very large and handsome pear, but is so 

 liable to be blown off, even by a very slight breeze, before it 

 is ripe, as to be only suited to cultivation in very sheltered 

 places, or when trained very low, and therefore not adapted to 

 orchard culture. The Vicar of "Winkfield. or Monsieur le Cur^, 

 is a very large pear, but though sometimes good, varies greatly 

 in quality, and under the most favorable circumstances seems to 

 require a peculiar process in ripening to fit it for the table ; 

 it is, however, a good bearer, and valuable for cooking. Among 

 the best pears for cooking, may be named the Uvedale's St. 

 Germain, or Pound Pear, and the Catillac. These lists might be 

 much extended, but I have purposely refrained from mentioning 

 the more recently introduced pears, because at present, and 

 until more thoroughly tested, such seem better suited to the pur- 

 poses of the amateur than the farmer. 



At present, perhaps because they are less plenty, the culti- 

 vation of winter pears, when such are raised in perfection, is 

 the most profitable, but perhaps it is the most difficult, requir- 

 ing the most care in the cultivation; some varieties demand 

 warm and sheltered situations, some to be assisted in ripening 

 by some artificial process, while of none, unless it be for cook- 

 ing, has their adaptation to orchard culture been perhaps fully 

 tested. 



The proper mode of ripening winter pears, is a matter of 

 consequence to growers, and must remain probably for some 

 time to come, a matter of experiment. With some varieties^ 

 as the Winter Nelis and Beurre d'Aremberg, no care seems 

 necessary ; such arrive at perfect maturity under any circum- 

 stances, but there are others, as the Yicar of Winkfield, that 

 appear to require the^'aid of some particular process. Those 

 requiring such assistance, may be placed in tight boxes, de- 

 posited in a cool, moist place, — though of course not exposed 

 to frost, — where they may remain, until the usual period of the 

 maturity of the variety arrives, when they should be removed 

 to a warmer room. The ripening of some sorts of pears may 



