GATHERING AND STORING. 141 



spect good plums may be had from the middle of July 

 until the end of November. 



Pears. in the case of a few of the early varieties, such 

 as Jargonelle, Beurre Groubalt, etc., it is necessary to use 

 them immediately after gathering, but a few of the second 

 early may be gathered some days previously, though they 

 attain their best and fullest flavour by remaining on the 

 trees until nearly ripe. Where, however, they are particu- 

 larly required a few days in advance of the time at which 

 they will become naturally ripe, they may be accelerated 

 by gathering and wrapping each fruit in tissue paper, and 

 placing in a close box or drawer amongst some sweet, dry 

 hay or fern leaves, and keeping close for a few days. 

 Colour and appearance may thus be produced quite equal 

 to natural ripening, but the same fulness of flavour must 

 not be expected. 



Pears require when stored a warm, dry room, and they 

 are very different to apples in this respect. The cool and 

 somewhat moist atmosphere required by apples takes all 

 the flavour out of pears, whereas in a warm, dry room 

 the aroma, and also the rich saccharine flavour, are fully 

 retained. A pear store should be built where hot- water 

 pipes can be introduced, or if this convenience is not 

 obtainable, they may be stored in drawers in the dwelling- 

 house. In gathering for storing, let the fruit hang as 

 long as it is safe from frost, ^and be careful to gather 

 when dry, and without bruising. A simple test as to their 

 fitness for gathering is to raise the fruit gently in the hand, 

 and if the stalk parts readily from the branch, the fruit is 

 ripe. If however it will not part by a short twist, but 

 clings tenaciously to the branch, you may be sure that it 

 is not fit to gather. Another test is to cut open a fruit 

 and examine the pips. If these a.re dark brown, the fruit 



