85 



secondly, by tlie chiingc of color, and the readiness of the stalk 

 to part from its braiicli, on gently raising the fruit. The fruit 

 should then be gailiered — or so much of the crop as appears suffi- 

 ciently matured — and spread out on shelves in the fruit room or 

 upon the floor of the garret. Mere it will gradually assume its 

 full color, and become deliciously melting and luscious. 



Winter dessert pears should be allowed to hang on the tree as 

 long as possible, until the niarhts become frosty. They should 

 then be wrapped separately in paper, packed in kegs^ barrels, 

 or small boxes, and pla(;ed in a cool, dry room, free from frost. — 

 Most kinds of the finer winter dessert pears, should be brought into 

 a warm apartment for a couple of weeks before their usual season 

 of maturity. Thev should be kept covered, to prevent shrivel- 

 ling. — Do ivning , 



•Dwarf Pears. — Dwarf Pears come into bearing 

 much sooner than standards and bear more abundant- 

 ly. Most of the market pears of Europe are raised 

 on Dwarfs. They are produced by root pruning small 

 standards, by grafting upon the Quince, Mountain 

 Ash, and our native Thorn Bush. Quince-bottomed 

 Dwarfs are much the most popular. When they are 

 very thrifty they require root pruning and heading- 

 in once in one or two years. Where the soil is sandy 

 or gravelly, clay may be used with advantage with 

 the compost that is placed about the tree. All pea ^s 

 do not succeed well on the Quince. Those marked 

 with a * in the following list are adapted to the 

 Quince. 



Madeleine.* — "Fruit below the middle size, turbinate, with a 

 thickening on one side of the stalk, about two inches and three 

 quarters long, and two inches and one quarter in diameter. Eye 

 slightly hollowed. Stalk an inch long, slender, rather obliquely 

 inserted. Skin yellowish green, with a little light bloom upon it, 

 and a s'ight tinge of red when fully exposed to the sun. Flesh 

 white, melting, buttery, sweet, and highly flavored. Ripe the 

 latter part of July." — Lijidley. 



Bloodgood. — "Fruit of medium size, turbinate, inclining to 

 obovate, thickening very abruptly into the stalk. Skin yellow, 

 sprinkled with russet dots, and net-work markings, giving it a ru8- 

 setty look on one side. Calyx strong, open, set almost without 

 depression. Stalk obliquely inserted, without depression, short, 

 dark brown, fleshy at its base. Flesh yellowish white, buttery, 

 and melting, with a rich, sugary, highly aromatic flavor. The 

 thin skin has a musky perfume. Core small. Ripe from the 

 26th of July to the lOth of August." 



