470 SUCCESSFUL FARMING 



20 by 20 feet is about right for the standard-sized trees, and 12 by 12 feet 

 for the dwarfs. In forming the tops, it is customary to leave a central 

 leader with most varieties of pears. Severe attacks of blight, however, 

 are likely to be more serious in such trees than in those with three or more 

 leaders, as in the open-centered tree. It is also important to keep all fruit 

 spurs and sappy sprouts off the main branches, and to avoid any large 

 amount of pruning at any one time. Special promptness is needed in 

 pruning out and disinfecting blighted twigs whenever they appear. 



Protection and Spraying. — The same general plans as stated for the 

 apple will take care of the pear. The scab is especially bad on some varieties, 

 e. g., Flemish, but it can be readily controlled by lime-sulphur or Bordeaux 

 mixture (4-4-50) applied just when the blossoms are showing pink. Most 

 apple insects are less serious on the pear, but it has another important 

 enemy in the pear psylla. 



This insect attacks the buds and young leaves, sucking out the sap 

 and blackening and often killing them. It is a very tiny insect, and when 

 magnified looks like a minute cicada. It can be controlled by thorough 

 spraying early in the spring, with nicotine solution and soap, at the rate of 

 an ounce of the former and three or four ounces of the latter to five gallons 

 of water. The rouih bark should be scraped away before making this 

 application. Lime-sulphur, at winter strength, just as the buds are swell- 

 ing, is also effective in killing the eggs. 



Picking the Fruit. — The pear is one of the few fruits that are improved 

 by ripening off the tree. Both the grittiness and softening at the core are 

 much reduced by this process. The "hard ripe" stage described for the 

 apple is therefore especially applicable in picking the pear. After picking 

 it should be stored at once in a cool place, free from drafts and preferably 

 dark, to avoid wilting and bring out the full flavor of the fruit. 



THE QUINCE 



The quince has come down from the wild Cydonia vulgaris of Asia. 

 It is still closer to the original type than any other orchard fruit. It is 

 practically inedible raw, but has been used for at least 2000 years in marma- 

 lades and jellies. It is also used largely hi preserves, canning and in flavor- 

 ing other fruit products. It is especially adapted to home planting, as it 

 is grown very little in a commercial way. 



Cultural Range and Varieties. — The quince is less resistant to cold than 

 the pear and is about equally susceptible to blight. Hence it is available 

 in the less severe portions of the pear range. 



In general, the leading variety is the Orange. The Champion is 

 probably next, with the Rea, Missouri and Meech often useful. In the 

 South the Chinese does best and in California the Pear is preferred. 



Soil and Cultural Methods. — A heavy, retentive clay loam, with good 

 drainage of both air and surplus water, is apparently best for the quince, 

 Two-year-old trees are probably best, and they are set from twelve to fifteen 



