HARVESTING AND MARKETING. 47 



the best in cultivation. The color of the fruit is rather against it 

 for market, but when it becomes known it brings good prices. It 

 is in season from October to November. 



Anjou. — Large, obtuse pyriform; greenish yellow when ripe, 

 with a slight blush upon the sunny side; flesh white, juicy, melt- 

 ing and rich; tree vigorous, hardy and moderately productive. 

 The fruit is the finest of its season — from November to De- 

 cember. 



WINTER PEARS. 



Lawrence. — Medium to large; resembling the Bartlett in form, 

 but rather shorter and of a light yellow color; flesh juicy, sweet 

 and good; tree moderately vigorous and productive. It is one of 

 the best early winter Pears, coming in season in December. 



Dana's Hovey. — ^A small Pear, resembling the Seckel somewhat 

 in color and quality; round or o"bovate in form. It is perhaps 

 the best winter Pear in quality, but its size makes it objectionable 

 for market. 



ADDITIONAL VARIETIES OF VALUE. 

 SUMMER. AUTUMN. WIXTEK. 



Bloodgood, Howell, Josephine of Malines, 



Dearborn, Flemish, Easter, 



Tyson, Boussock, Comice, 



Souvenir du Congres. Clairgeau. Vicar. 



NEW VARIETIES OF PROMISE. 



Frederick Clapp, President Clark. 



Gathering and Ripening. — All varieties of Pears, with one 

 or two exceptions, are improved by picking from the tree, from 

 one to two weeks before they would naturally soften. Varieties 

 like Clapp's and some others that rot at the core, must be picked 

 as early as two weeks, while the Bartlett may be allowed to grow 

 longer. The longer a variety can remain upon the tree the larger 

 they become, as all fruits increase very rapidly in size just before 

 the mellowing process begins. 



The best way to ripen the Pear to have it the most highly col- 

 ored and of the best quality, is to place them in shallow trays or 

 boxes in a dark, cool room. 



Marketing. — The early varieties of this fruit are very perish- 

 able and should be marketed as soon as ripe. Clapp's, Bartletts 

 and Boscs bi-ought into market a little before their season, by 

 picking early and hastening the ripening process in a warm, close 

 room, often command a much better price than if sold when the 

 main crop naturally comes in. So such varieties as the last two 

 autumn kinds and Sheldon, Anjou, etc., if kept a month or two 

 in cold storage, sometimes sell at double the price received at the 

 natural time of ripening. The grower who is alive to the times 

 will soon learn whether he can get a larger income by selling 



