WHEN AND HOW TO PICK 239 



early apples this is especially true, but it will hold with even as 

 late varieties as the Gravenstein and the Mcintosh. One gets much 

 better fruit in this way, and it is surprising how the smaller 

 apples which are left on the tree will fill out in size. Of course 

 this is especially important with such varieties as Wealthy and 

 IMcIntosh, which tend to drop before they are fully ripe, yet it is 

 often worth trying even with varieties which hang on well. 



Pears, as already suggested, are picked decidedly green, in 

 fact greener than any other fruit. If allowed to become too 

 ripe on the tree all sorts of difficulties are likely to develop. 

 Some varieties rot at the core, many develop the hard, gritty 

 granules, so disagreeable to the consumer, of an otherwise fine 

 pear, while still others become mealy. Most of the indications 

 discussed under the apple, except red color, apply to the pear, 

 but the really important indication is the appearance of the 

 cheek of the fruit. When this changes from a dull, unattractive, 

 green to a more yellow and inviting appearance the fruit should 

 be picked. Of course, greenness can be over-done, even in the 

 pear, in which case the fruit will wilt and shrivel instead of 

 mellowing, but there is relatively little danger of this. Pears 

 should be picked very carefully, more so than almost any other 

 fruit. Bruises are peculiarly disastrous with a fruit which must 

 remain in storage so long and which has a flesh that is so soft 

 and melting. 



Peaches ought to remain on the tree just as long as possible 

 and still get to market in good condition. This accepted rule 

 practically means that it is impossible for anyone to advise the 

 owner as to when to pick. It all depends on how far he is from 

 his market, and it will probably require some experimenting on 

 the part of the man who is not familiar with the business. The 

 all -important indication with the peach, as with the pear, is the 

 appearance of the cheek of the fruit. When this looks mature 

 and is attractive in color the peach is ready to pick. Do not 

 pay much attention to the question of red color. This is largely 

 a varietal question and depends also on how dense the top of the 

 tree is. IMoreover, red frequently develops on a peach weeks 

 before it is ripe. We frequently see the advice given to judge 



