PEACH AND THE PEAR. 307 



yourself, and make the refuse into cider and hog-feed. 

 Now you have, say, double extras, extras and primes, for 

 market shipment. Put them in baskets and set them 

 away in the dark, dry room of your detention house. 

 For double extras and extras, you should have drawers 

 holding one bushel, more or less, and these drawers in 

 closets with doors. Assort all pears daily, or, every 

 other day, as they are ripening rapidly or slowly. The 

 moment you detect the least sign of fitness, viz., 

 rapid coloring and slight softening, ship them at once and 

 put the remainder back for further inspection. This 

 detention house may be a granary, second story, or a 

 building for the purpose. The second story is best for 

 pears. All such houses should have an open box with 

 lime gently air-slaking all the time. This robs the air 

 of much moisture, and the dryer your detention room 

 the better. 



COLD STORAGE OF PEARS. 

 By cold storage, pears may be kept long past their 

 proper season, and put on the market when the glut of 

 the variety is passed. The house is built by different 

 patented processes, and ice is used to keep the tempera- 

 ture down to 38° Fahrenheit, the point it should be kept 

 at ; cold storage of peaches has been tried, but has not 

 paid the cost ; cold storage of pears has been carried on 

 successfully for several years, as far as keeping them 

 well preserved is concerned. Individually, I think the 



