CULTIVATION OF FRUIT 283 



cut back and placed in a proper position nearer to the surface of the 

 ground. 



Thinning the Fruit. If the spring is a favourable one, free from 

 late frosts, more fruits " set " upon a Pear tree than the latter can 

 properly bring to maturity. It is, therefore, necessary to remove 

 some of them so that the remaining ones may reacli a satisfactory 

 size and develop a good flavour. The flowers of the Pear are 

 borne in small bunches of six or eight, known as corymbs. All 

 except one or two of these, when set, must be pinched off in thinning ; 

 it may be even necessary to remove some of the bunches altogether. 

 Upon a healthy tree in a favourable season the flowers are extremely 

 numerous; the branches are one mass of white from apex to base, 

 so that to leave even one or two fruits in each corymb would be a 

 mistake. Sharp frosts, when the flowers are open, mean that probably 

 none, or very little, thinning will be required. It is a great mistake to 

 allow a fruit tree to mature a very heavy crop of fruit, for the following 

 year at least it will be almost barren. A far better practice is to leave 

 a moderate quantity of fruit each year, so that the tree may not have 

 to expend the whole of its energy in developing and maturing the former 

 at the expense of forming wood and nourishing its buds for another 

 season. 



Gathering the Fruit The simplest way to learn when a Pear 

 is in condition for gathering is to raise it gently until the fruit is 

 almost on a level with the stalk. If ready to be removed it will part 

 easily at the point where it leaves the spur. If the fruit, however, 

 does not appear to separate at that point it should be left longer. 

 Several Pears, notably Williams' Bon Chretien, must be gathered before 

 the above stage or they will be found quite soft inside and unfit for use. 

 Flemish Beauty and Doyenne" Bussoch are also of this class. The 

 early Pears Citron des Carmes, Doyenne" d']te", Clapp's Favourite, 

 Jargonelle, &c., will not keep, and must be consumed almost as soon as 

 gathered. Do not leave any fruits upon the trees after the first week 

 in November, or they will be liable to sustain considerable damage from 

 high winds. It is advisable, however, to let all late Pears remain out 

 of doors as long as possible. Avoid squeezing the former when gather- 

 ing them, for every bruise will become visible in the course of a few 

 days, and lead to decay. If it is desired to have late Pears through- 

 out the winter months a cool, regular temperature is essential, and the 

 atmosphere of the fruit room also must be dry. 



Specially-constructed rooms for storing fruit are usually fitted with 

 shelves about two inches wide, and one inch apart. The fruit resting 

 between these always has a free circulation of air around it. Examine 

 the fruits from time to time, in order that all showing signs of decay 

 may be at once removed. 



The Vine. It is surprising that a fruit so delicious and whole- 

 some as the Grape bhould not be grown more freely by amateurs. In 

 many a small greenhouse throughout the country excellent Grapes are 

 annually produced. 



The house in which the Vines are grown may either be span-roofed 



