44: THE PEAB— INTEODUCTION. 



CHAPTER XII. 



THE PUAB {PYBUS COMMUNIS), 



ITS HEALTHFULNESS — ORIGIN — VALUE — IMPROVEMENT — PROPA- 

 GATION — THE NURSERY — THE ORCHARD FORMING THE HEAD — 



VARIETIES — HARVESTING MARKETING PRESERVING INSECT 



PESTS — DISEASES. 



Although not generally considered one of the most healthful of 

 fruits, the Pear is, from its peculiar flavor and qualities known as 

 melting, buttery, sugary, etc., a fruit much liked by most people; 

 eaten in its fully ripe condition and in moderate quantities it is a 

 healthful and delicious fruit. 



In its natural and unimproved condition, the fruit was hard and 

 composed almost entirely of gritty wood cells, known to botanists 

 as sclerogenous cells, and a harsh and astringent juice that was 

 anything but digestible, and which led that ancient writer, Pliny, 

 to say, "All varieties whatsoever are poor meat unless baked or 

 boiled." Until fidly ripe, most varieties of Pears have more or 

 less of the above qualities, and should be eaten with moderation, 

 uuless cooked. For preserves no fruit is superior to the Pear. 



Like the apple, the Pear is a native of Middle and Northern 

 Europe. It is a tree that sometimes in its most natural condition 

 lives to a greater age than the apple, but is much more liable to 

 the attack of disease. The Pear stands third in the list of large 

 fruits, in the value of its products. The methods of improvement 

 are the same with the Pear as with the apple. Perhaps about 

 an equal number of good varieties of Pears may be credited to 

 improvement by hybridization and selection; while, like the ap- 

 ple also, many of the best varieties of Pears are chance seedlings, 

 the origin of which no one can tell. 



Propa(}ATION. — It is propagated by root-grafts and by budding. 

 The seedlings used for stocks are generally imported from France, 

 where they are grown in large quantities and to great perfection. 

 Some nurserymen are successful in growing their own seedlings 

 from imported seed. The best seed is that obtained from vigor- 

 ous, natural seedlings. The seed-bed should be in a rich, warm, 

 new soil, rather moist than otherwise. The seedlings are gener- 



