310 THE CULTIVATION OF THE 



ripe,) the d'Anjou, the Lawrence, the Louise bonne de 

 Jersey, and any good soft pear will make good evaporated 

 fruit. The pears must be pared, and then sliced longitu- 

 dinally or across into about four to six slices, and placed 

 upon the evaporator trays. As to the time it takes, and 

 the amount of fuel required for pears, in comparison 

 with peaches, authorities differ. Apples are easier to 

 evaporate than peaches, and a Bartlett pear, it appears 

 to me, should be about between the two ; a little more 

 difficult to evaporate than the apple, and a little easier 

 than the peach. The Bartlett pear ought to evaporate 

 in from twelve to eighteen hours, depending on the 

 strength of the fire. Dor\'t evaporate pears too rapidly, 

 or the edges will blacken and curl up. 

 CANNING PEARS. 

 The process of canning has been described in its 

 proper place under the peach, and it is not necessary to 

 again refer to it here. In canning fruit, we merely 

 destroy the bacteria by heat, and then hermetically 

 sealing it, we prevent their proliferation, and so long as it 

 remains air-tight, it must remain absolutely unchanged 

 and unchangeable. The Bartlett is the most desirable 

 pear for canning purposes, and the Howell makes the 

 whitest and most beautiful fruit, and must always be a 

 favorite among those following the business. The 

 Duchess and Lawrence and d'Anjou, all make lovely 

 fruit when hermetically sealed, and must be sought for 

 wherever the business is carried on. 



