Picking ajid ripening Fruit. 327 



largest specimens of the Easter Beurre that we ever saw. On further 

 inquiry, we found he had a bushel or two ; and we suggested that we would 

 like to take a few home with us, to try and see what we could do with them. 

 About two weeks afterwards, we took to him one of the same pears, that 

 was found to be, when cut, melting and delicious. He found no difficulty 

 in succeeding years in ripening this fruit, and selling it for a high price. 

 We ripened this fruit in a warm closet. Not all winter pears are so difficult 

 to manage. 



We find the Lawrence Pear to be just as easy to ripen as the Baldwin 

 or any other apj^le. We have picked them at the same time, and treated 

 them precisely in the same way, we have our Rhode-Island-Greening ap- 

 ples ; and have found them, when the barrel was opened some weeks after- 

 wards, colored up beautifully, looking like a barrel of lemons, while they 

 were melting, sweet, and rich. It makes little difference how this pear is 

 ripened : it is always good. Of all the winter pears, we know of none that 

 has proved more satisfactory than the Lawrence. We might go on to 

 speak of many varieties and their peculiarities, but feel that we have re- 

 ferred to enough to illustrate our views. The whole subject is worthy to 

 and should receive more attention from practical men ; for, after the fruit 

 is produced, it should be so managed as to contribute to our enjoyment to 

 the fullest possible extent. Under all the circumstances, what shall we 

 advise ? For home-use, leave strawberries on the vines until fully ripe ; 

 for market, gather them a little before they have reached this state. Of 

 raspberries and blackberries, we make the same remark. Gooseberries 

 and currants, plums and grapes, should be fully ripe before being picked, 

 if intended to be eaten uncooked. Peaches, nectarines, and apricots, for 

 home-use, should fully mature on the tree ; if for market, can be picked a 

 little earlier. Summer and fall apples are better for ripening on the tree ; 

 while summer and fall pears are very much better for being picked before 

 fally ripe. Winter pears and apples should be left rather late. We hope 

 the above hints and suggestions may be of use to at least a portion of 

 our readers. 



