246 



GENESEE FARMER. 



Oct. 



The Ripening of Winter Pears. 



Cultivators of the Peai- begin to understand 

 the necessity of properly ripening sorts, in order 

 to bring them to perfection. Hence we have 

 lately had many inquiries on the subject, and even 

 requests to furnish through this paper plans for 

 fruit houses. The following article from the 

 "Horticulturist," on this subject, by S. Walkkr, ! 

 Esq., of Roxbury, Mass., is the best we have; 

 seen, and will furnish to those of our readers j 

 who are interested in this matter, some valuable \ 

 hints : 



The increasing demand for fruit, and more particularly 

 for autumn and winter pears, has caustd frequent inquiries 

 to be made by the cuhivalors of this delicious fruit, as to 

 the best mode of keeping and ripening the different varie- 

 ties for the table and for the market. The subject, at pres- 

 ent, is but partially understood ; but, with your permis- 

 sion, I will venture to offer a few crude hints, and all the 

 practical experience 1 possess on the subject. 



" To begin at the beginning," I consider it very desira- 

 ble that every fruit-grower should have a Fruit-House, or 

 Fruit-Rooms, consisting of at least two apartment;, viz : a 

 keeping and a ripening room. For this purpose I would sug- 

 gest an ornamental building of brick, stone or other mate- 

 rial, so constructed as to keep out the frost, divided into 

 two rooms of such size as may meet the wishes and wants 

 of the cultivator. 



The floor of the keeping-roorh to be of brick or stone ; 

 the ripening-room floor to be of wood, if you please, cover- 

 ed with a carpet, and to render it comfortable and suitable 

 for the purpose, a fire-place to heat the apartment when ne- 

 cessary. 



The same treatment will not, I believe, suit all the kinds 

 of pears (maturing at tlie same season) whether they be au- 

 tumn or winter varieties. For illustration, let us compare 

 the Chaumonlal &x\il X\\e Vicar of W ink field (Monsieur Le 

 Cure ■) the first will ripen when subjected to great chan- 

 ges and exposure to frost ; indeed, it may be left upon the 

 ground with only a slight covering of leaves, grass or other 

 light substance, at limes covered with snow, the thermom- 

 eter varying from 10 ° above zero to summer heat, and still 

 the ripening process advances, and is, in all probahility, ac- 

 celerated by these sudden changes until the fruit is nearly 

 ripe, at which time, if the fruit is taken into a cold cellar for 

 a few days, (if frozen put into some soil to take out the 

 frost,) and then removed into the keeping-room, there box- 

 ed up vvitli cotton batting, and then placed in the ripening 

 apartmeni, the maturing process will be promoted until the 

 fruit has acquired its highest state of perfection. These 

 remarks, I have no doubt, will apply to other varieties, of 

 which time and experience will give, to the close and at- 

 tentive observer, further information on this important sub- 

 ject. I will, however, veniurc to express an opinion that 

 the Beurre Ranee and Easter Beiirre may' be put into this 

 class. 



On the contrary the Vicar of Winkfiehl belongs to a class 

 of pears requiring a very different course of treatment. This 

 -variety should never be exposed to frost, but for late keep- 

 ing it should be placed upon the floor of the keeping-room, 

 and whenever the fruit is wanted for the table it should be 

 put into tight boxes, wrapped up in cotton, and placed in 

 the warmest part of the ripening-room, the temperature va- 

 rying from .')5 » to 75°; in this manner the fruit will be 

 ripe in from fifiecn to twenty days. Having thus attempt- 

 ed to show lluit the same treatment is not adapted for the 

 ripening of all the varieties of the pear, (and this I have no 

 doubt will apply to the apple,) I shall proceed to give my 

 views as to the general treatment of autumn and winter 

 pears. 



All pears which come to maturity in the autumn and win- 

 ter, should not be ^«//(c)W until the fruit has attained its 

 full growth, (the middle of October is about the srason in 

 the neighborhood of Boston.) This should be done by 

 hand, some fine day when the fruit is perfectly dry, put- 

 ting it away carefully into barrels,* buckets or boxes. f ac- 

 cording to quantity, keeping each kind separate, labeling 

 the same with its name, the day it was gathered and the 

 iseascn of its ripeaing. The fruit having been thus gather- 



ed and secured, it should be arranged in the keeping-room 

 of the fruit-house, as the owner may tliink proper. The 

 barrels may be placed upon the Hoor, the baskets hung up, 

 and the boxes placed upon shelves. Where large quanti- 

 ties of any one kind are raised, bins may be proper. 



The fjuit being now placed in the keeping-room, care 

 should be taken to keep the room cool, dark and dry ; shut- 

 ters and curtains should be provided for the windows, to 

 close them up. during the day, if the weather is bright, dry 

 and hot ; at night, when the weather will permit, the ther- 

 mometer not ranging below 30 - , the windows may be all, 

 or in part, left open for fresh air and ventilation. The win- 

 dows and shutters should be closed early in the morning, 

 to keep ill the night air and to preserve the fruit. If mould 

 or mildew should be seen upon the fruit, it should be re- 

 moved with a dry cloth or silk handkerchief; if about the 

 floor, or other part of the building, strew a small quantity 

 of air slaked lime about the room. 



As the period of ripening approaches, all the varieties. 

 should be examined ; the fruit that shows signs of its soon 

 coming to maturity should be carefully packed up with lay- 

 ers of cotton batting, in tight boxes, and in no case should 

 the box be opened or the fruit unnecessarily exposed to the 

 air. From the time fruit is gathered, until it is fully ripe, 

 it should, in my opinion, be kept in close, dry vessels. The 

 pears thus boxed up should be placed in the ripening-room, 

 keeping the room at a temperature of from 55 ° to 75 ° of 

 heat. As the fruit becomes ripe, send it to the table. When 

 the fruit is intended for sale, it should be sent to market a 

 feio days befor it is fully ripe. Samuel Walker. 



* All vessels u.sed to keep fruit in should be perfectly dry, 

 clean, sweet and tight. Barrels, after they have been used as 

 ■ flour barrels,'" are not at all suited for fruit, unless well washed 

 and dried, as the particles of flour left in the barrel will mould, 

 and impart to the fruit an unpleasant odor and flavor. Fruit 

 put into lime casks has kept well. Every thing in contact with 

 fruit .should be sweet and clean, and the vessel in which it is 

 placed dry and tight. It should be handled or disturbed as little 

 as possible. 



t When fruit is put into small boxes, to ripen, it may be wiiiup- 

 pcd up in cotton batting, but while it remains in the keeping- 

 room, neither straw, paper or other like material should be 

 placed with the fruit, as it is always more or less injurious. 



Acknowledgments, 



To H. K. Norton, Esq., Brockport, for a couple of 

 branches loaded with very pleasant juicy little pears, now 

 in eating (Aug. 25.) In size less, and in shape somewhat 

 similar, to the Madalaine, but with a much longer stalk. — 

 We suppose it to be the Long stem Blanquet. It is not so 

 fine flavored as the Skinless, ripening at the same time — 

 but as it appears to be a fine bearer, it may be worthy of cul- 

 ture. 



— S. WoRDEM, of Oswego, for a box of fine specimpns of 

 the Pie Apple. We noticed this fruit last season. It is a 

 valuable variety, being a remarkably tine grower, an abund- 

 ant bearer every year, and withal a most excellent fruit for 

 cooking and dessert. We shall give a figure and descrip- 

 tion of it soon. 



— W. E. Arnold, E.sq., for beautiful specimens of his 

 " Genesee Chief Apple," "Fall Russet,' and another ex- 

 cellent variety which he has been in the habit of calling 

 " Sour Bow," a not uncommon synonyme for the '' Early 

 Harvest," in this section. Tfiis apple, however, is on au 

 average more than one-third larger, in eating three weeks 

 to a month later, and is much more flattened. The color 

 and flavor are the same as the Early Harvest, and the wood 

 is similar. Mr. A.'s apples are somewhat of a puzzle to us. 

 The trees were planted by an Englishman, many years ago, 

 and appear to have been imported. 



— John Morse, Esq., of Cayuga, for a box of specimens 

 of the Augustine Apple — a large, oblong apple, pale yel- 

 low in the shade ; bright red, sprinkled with gray spots, in 

 the sun. Flesh, fine grained, rich, and sweet. In ajJpear- 

 ance it resembles the Arneri(^an Summer Pearmain, but is 

 lighter colored. In our opinion this is a most desirable 

 summer sweet apple. 



— L. RisLEV, Esq., of Fredonia, for specimens of the 

 Risley Orange Apple — a very large oblong fruit, incli'ni ig 

 to conical — of a greenish color, becoming deep yellow when 

 ripe. Flesh coarse, but crisp, juicy, rich, and fine flavored. 

 In eating now, ( Sept. 12. ) This is an excellent Seplerabor 

 fruit, very popular through Chautauque coucty. 



