PEACH AND THE PEAR. 305 



they will fail to ripen with high flavor, yet at the same 

 time they must not be allowed to ripen on the trees or 

 they will lose color and flavor. Winter fruit may be left 

 on the trees quite late, but must be watched closely and 

 not allowed to drop of its own accord. It is important, 

 as soon as gathered, to have it culled and packed in its 

 proper packages and stored in its proper storehouse, 

 dark, and with equable temperature, or it will decay 

 without ripening. It certainly makes a great difference 

 in pears when they be gathered, and how they be kept 

 and ripened to give them their true color, aroma and 

 flavor ; give me a fine pear and I think I can tell you 

 how it has been handled after picking. 



A pear is ready to be gathered when, as a rule, the 

 seeds are brown in color, and it separates readily from 

 the stem on being lifted up at an angle of thirty degrees 

 above its horizontal. In picking, see that your men are 

 careful not to disturb the fruit spurs of the tree, or next 

 year's crop may be much diminished. This is very 

 important to attend to. If a limb breaks partly off, 

 before the pears are ripe, allow it to remain until it 

 matures the fruit on it, then cut it off, as you should do 

 all such limbs, after picking is over. 



Pick all pears, where possible, with their stems on. 

 Such fruit is, in every way, more desirable and saleable. 

 As a rule, go over a pear tree three times, at each picking 

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