204 



shelves of y out fruit room, or upon the floor 

 of a cool dry chamber. Here they will ripen 

 by degrees, and without further care. 



Late autumn and winter pears should also 

 be gathered very carefully by hand, in dry 

 weather. Put them away very carefully 

 so as not to bruise or indent them in the least 

 in tight clean, wooden boxes, buckets or bar- 

 rels ;* and keep them in a cool, dry, airy 

 room or cellar, of which the temperature shall 

 be from about 38 to 45 Fahr. Examine 

 them occasionally and if they are sweating, 

 take them out carefully, dry them upon the 

 floor and then repack them as before. 



About ten days before their usual time of 

 maturity, bring them into a room of which 

 the temperature is from 60 to 70. Whoev- 

 er follows the above directions for the first 

 time, will be agreeably surprised at the result 

 of his experiment. The Beurre d' Arem- 

 berg and probably some others may be suc- 

 cessfully managed in the same way as winter 

 apples. 



Many pears early and late are lost to their 



* Some advise to wrap each pear in soft paper before putu&g 

 it into the boxes, &c. 



