in 



THE PEjiR 



(Pyrus communis) 



The pear, while not generally considered one of 

 the most healthy fruits, is from its peculiar flavor 

 and qualities, known as melting, sugary, buttery, etc., 

 a fruit much liked by most people, and eaten in its 

 fully ripe condition and in moderate quantities is a 

 healthful and delicious fruit. In its natural and unim- 

 proved condition, the fruit was hard and composed 

 almost entirely of the gritty wood cells, known to bot- 

 anists as sclerogenous cells, and a harsh and astringent 

 juice that was anything but digestible, and which led 

 that ancient writer, Pliny, to say, "All varieties what- 

 soever are poor meat unless baked or boiled." "Until 

 fully ripe, most varieties of pears have more or less 

 of the above qualities, and should be eaten with moder- 

 ation during warm weather unless cooked. For pre- 

 serves, no fruit is superior to it and it is largely grown 

 in many sections for this purpose alone. Like the 

 apple, it is a native of Middle or Northern Europe. 

 The tree, under the most favorable conditions, grows 

 to a large size, and sometimes reaches a greater age 

 than the apple, but as it is more subject to diseases, few 

 trees reach great age. In value of products, the pear 

 stands fourth on the list of large fruits, though it is 

 losing ground in many places, except where it is 

 grown for canning purposes. 



