396 . GARDENING FOB THE SOUTH. 



pear, under favorable circumstances, is a long-lived tree. 

 The Endicott pear tree, still living in Danvers, Mass., was 

 planted by Gov. Endicott, in 1628, or eight years after 

 the landing of the Pilgrims. 



M. Bosc mentions trees in Europe which are known to 

 be 400 years old. Even in this State, trees that were in 

 full bearing forty years ago are still healthy, vigorous, 

 and productive. It will endure, in suitable soils, greater 

 extremes of heat than the apple, succeeding well in lati- 

 tudes too warm for the latter fruit to flourish. It is better 

 adapted to southern climates than the apple, while in cold 

 climates it succeeds as well. 



The pear is the most delicious of fruits for the dessert ; 

 and, in this latitude, by choosing proper varieties, we are 

 able to have them ten or eleven months of the year. The 

 finer kinds often sell in the cities for one or two dollars 

 per dozen. It is excellent for baking, preserves, and mar- 

 malade. It may be dried like the apple and peach, and, 

 with or without sugar, will keep for years. Perry is 

 made from the juice, as cider from the apple. The wood 

 is fine-grained and compact, and, dyed black, is used in 

 place of ebony. 



Dessert pears should have a sugary, aromatic juice, and 

 a soft, melting, subliquid texture. Some few of a crisp, 

 firm, or breaking consistency, are very good. Pears for 

 stewing or baking should be large, firm-fleshed, and 

 moderately juicy. The harsh, austere kinds are thought 

 best for perry. 



Gathering and Preserving the Fruit. Most varieties 

 of the pear are much better if picked from the tree before 

 fully ripe, and ripened in the house. Indeed, some few 

 kinds, like the Heathcote, Bartlett, and Van Assche will 

 r^pen well if gathered at any time after they are half 

 grown. When a few begin to turn yellow and ripen on 

 the tree, then gather the whole crop. 



Many of the most delicious varieties, if allowed to 



