340 Keeping Pears. 



the dews have dried off, and devote the morning to sorting and arranging 

 what has been picked the day before. 



The English still continue to recommend placing fruit separately on 

 shelves, and in their damp climate it may be the best method ; but here it 

 has been found much better to exclude the air by packing it in tight boxes 

 or casks. Not more than two layers of large pears should be placed in a 

 box ; for the weight of the fruit above disfigures that below by flattening 

 its sides. All boxes, casks, &c., must be perfectly sweet and clean. The 

 empty flour-barrels so often used to receive fruit should be thoroughly 

 washed and dried ; for any flour which adheres to their sides is sure to 

 mould. Fruit of eveiy kind has the power of absorbing odorous matters, 

 and therefore all decaying specimens and other vegetable matter should 

 be immediately removed. It is impossible too often or too forcibly to 

 repeat the caution to gather pears with the utmost care so as to avoid bruis- 

 ing or even chafing them while packing ; and at all times they should be 

 handled no more than is absolutely necessary, and then carefully and gently. 



Different varieties have been found to require different treatment ; but 

 our knowledge on this point is far from being perfect. The Vicar of Wink- 

 field is thought to require more warmth than others ; and the Easter Beurre 

 and Chaumontelle to be benefited by a somewhat changeable and moist 

 atmosphere. The Josephine of Malines, which partakes of the nature of 

 the Colmar, though difficult to ripen when grown on young trees, matures 

 easily as the trees attain age. This is an instance under the general rule 

 before stated, that the fruit of old trees ripens earlier than that from young 

 trees. In the comparatively moderate heat, but longer seasons, of Europe, 

 pears undoubtedly ripen more gradually than here ; and it would ap- 

 pear probable that the process continues slowly after they are gathered ; 

 while our pears, urged forward by the fierce heat of our shorter seasons, 

 not only grow and ripen foster upon the tree, but continue to do so after 

 being gathered, rendering them more difficult to keep ; and some, like the 

 Bergamotte Fortunee, which in Europe are reputed good dessert pears, 

 never become melting here, needing, probably, a longer season. 



We have yet much to learn in regard to keeping fruit of all kinds ; and 

 I present these imperfect views, partly with the purpose of inviting discus- 

 sion of the subject, and in the hope that the readers of the Journal may be 



