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cultivators from an ignorance of the proper 

 modes of ripening them. In Europe, this 

 branch of fruit-culture is considered almost a 

 science of itself. Never, therefore, throw 

 away a specimen, or re-graft a tree of a pear 

 of doubtful charactSr, until all the modes of 

 ripening the fruit have first been tried for at 

 least two successive years. 



The Uses of the Pear are riot dissimilar to 

 those of the apple. It is, however, much 

 more highly esteemed for the dessert, as the 

 market value of the fruit sufficiently evinces. 

 One dollar per dozen for the Duchesse d 1 An- 

 gonleme pear is not an uncommon price ; and 

 specimens of the Beurre Diel have been re- 

 tailed at twenty-five cents apiece, solely too 

 for the gratification, not of the eye, but of the 

 palate of the purchaser. For preserving, 

 baking, stewing, marmalades, and for drying, 

 it is extensively in use, wherever it is known. 

 Generally, melting or Beurre pears are prefer- 

 able for the dessert, and those with firm, crisp 

 breaking flesh, for the kitchen. 



The fermented juice of the pear is called 



Perry. The process of preparing this liquor 



is precisely similar to that of making cider. 



As a beverage most people prefer it to the juice 



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