Picking the Fruit 265 



on the right is a Bartlett ready to pick and the one on 

 the left is too green. This mottled or spotted appearance 

 is brought about by a lightening of the dead green color 

 over most of the surface, leaving the dark green base of 

 the dots standing out in contrast with the lighter green. 

 The first trace of yellow appears about the base of the 

 stem, and fruit picked as soon as the green begins to fade 

 at this point will ripen in storage. This first change of 

 color at the tip of the neck is considered to be a reliable 

 indication of the maturity of the fruit. With some 

 varieties these changes of color are not so pronounced and 

 other tests must be applied. 



The ease with which the fruit separates from the spur 

 is considered a reliable test for maturity and, with most 

 varieties, a pear that comes from the spur T vhen taken in 

 the hand and tipped up is ripe enough to pick. It is 

 generally conceded that the crop is ready to pick when 

 the wormy specimens show the first indications of 

 ripening, or when they begin to turn yellow and are 

 well flavored. Experts also learn to pick by the grain 

 of the flesh, as the coarseness disappears at picking 

 time. 



It is the general practice to make two or three pickings, 

 each time picking only those that are large enough to 

 make a desirable pack. A light watering after each 

 picking will help to bring the smaller fruit up to size. 

 The picker may be given a 2J inch ring and instructed 

 to pick all that will not pass through it. A quicker way 

 is to learn to measure with the hand. Clasp a 2\ inch 

 pear in the hand and attempt to encircle it with the thumb 

 and second finger, and in this way learn how near they 



