^j8 Keeping Pears. 



KEEPING PEARS. 



By Robert Manning, Salem, Mass. 



Those whose memories extend back to the time when late pears began 

 to be generally cultivated will recollect that great difficulty was experienced 

 in ripening them. These specimens were either of varieties of a breaking 

 texture, or were so immature when gathered, that it Vvas impossible that the 

 ripening would ever be completed. Such is still the case with certain vari- 

 eties ; and sometimes the Easter Beurre is found with one side fully mature, 

 while the other is so undeveloped as to be incapable of ripening. Soon, how- 

 ever, better varieties were introduced, cultivation improved, and the trees 

 attained to maturity, and then it was found that the pears ripened too soon; 

 and decay, being the continuation of the ripening process, next took place : 

 and soon the complaint became general, that pears " would not keep." 



Decay is essentially a process of fermentation, and is hastened by what- 

 ever promotes fermentation. Whenever the skin of a pear is broken, so that 

 the oxygen of the air, which is the great agent in fermentation, is admitted 

 to the juices of the fruit, fermentation commences immediately. Hence 

 the importance, if we would have fruit remain sound, of the utmost care 

 to avoid scratching or bruising it. 



Heat is the most powerful agent in promoting fermentation ; and hence, 

 in keeping fruit, the object is to maintain the lowest possible temperature, 

 while avoiding injury by freezing. This may be secured either by building 

 a house with double walls, filled in with non-conducting material, like an 

 ice-house, or, more cheaply, in a cellar. The former will have the advantage, 

 being above ground, of greater dryness ; and, the better to secure this, it 

 may be placed in the upper story of a building. But it is believed that a 

 well-drained cellar, if provided with ventilators opening on the north side, 

 will answer every purpose, and at much less expense. A cellar under an 

 out-building is preferable to one under a dwelling-house. 



Light is well known to be one of the strongest stimulants of vegetable 

 growth, and its effect on the skin of the fruit continues after it is gath- 

 ered ; and therefore all fruit intended for long keeping should be wholly 

 excluded from the lijrht. And the windows to a fruit-house should be 



