RErORT OF THE COMMITTEE ON FRUITS. 117 



awarded, as the collection shown was not worthy of it ; but the 

 second prize was awarded to J. H. Fenno, whose statement of his 

 method of keeping is as follows : " The specimens of fruit ex- 

 hibited by me this day were kept in the following manner : when 

 picked from the trees they were placed in a diy room, and after 

 remaining about fifteen days they were removed to a cold, damp 

 cellar, and placed on swing shelves about one inch apart. The 

 object in first placing them in a dry room was to produce a slight 

 contraction of the outer skin of the fruit. I find by this experi- 

 ment that both pears and apples keep longer and retain their 

 quality much better under this treatment, as it prevents the escape 

 of the vital fluids of the fruit. The cellar should be well venti- 

 lated." March 13th, E. A. Hall presented some very fine speci- 

 mens of Winter Nelis ; they were well kept and in excellent 

 condition. On the 17th of March, J. H. Fenno presented some 

 very fine Josephine de Malines ; this is one of the best pears for 

 this season of the year, there being but very few first-class varieties 

 that will keep as late. April od, Alexander Dickinson exhibited a 

 very good dish of Easter Beurre ; they were well kept and in fine 

 order. April 17th, F. & L. Clapp presented for inspection and 

 trial their Seedling No. 64 ; the fruit is large, roundish, with a 

 bright red cheek ; thin skin, of a greenish yellow ; flesh white, 

 sweet and nearly melting ; in shape not unlike the Glout Morceau. 

 This must be one of the most valuable of their many seedlings, if 

 it proves to be hardy and a good bearer, and will be a great acqui- 

 sition to the public, as we have but few good pears that will keep 

 until the middle of April. The above mentioned specimens were 

 well kept and in perfect order and very handsome. 



The pear crop of 1875 was more than an average one, and in 

 some particulars quite remarkable ; some varieties were larger and 

 handsomer than ever before shown, and others much below their 

 usual size. For instance, at the Annual Exhibition the Bartlett, 

 Beurre Hardy, and Seckel were larger and handsomer than ever 

 before exhibited. The largest dish of Bartlett weighed nine pounds 

 and two ounces ; the largest dish of Beurre Hardy, eight pounds 

 five and a half ounces ; Marie Louise, four pounds thirteen 

 ounces ; Seckel, three pounds three-fourths of an ounce ; Beurre 

 Diel, ten pounds nine ounces. It must be inferred that the sea- 

 son was particularly adapted to the above named varieties, and as 

 an ofiset the Duchesse d'Angouleme and some other varieties were 



