Ripening- the Pear as an Article of Commerce. 23 



be useful to the science of horticulture, that its appearance 

 in your valuable magazine might not be unacceptable to 

 your readers ; I therefore place it in your hands, with 

 some additions and alterations, for publication, or to be 

 "laid on the table," as in your opinion it shall deserve. 



The respective weight of each specimen pear, alluded to 

 as above, was, at the time it was plucked from the tree, as 

 follows, viz. : 



The specimen gathered on the 30th August, weighed 3f ounces. 



6th September, 

 13th 

 20th 

 27th 



4th October, 



4i 



51 

 81 

 81 



It may be proper here to state, that the best specimens 

 on the tree were gathered at each time, and that all the 

 specimens were from the same tree. 



From the above statement, it will be perceived that the 

 greatest increase in the fruit was between the 20th and 

 27th of September. 



The object of gathering the pears as early as the 30th 

 August, when the fruit had not attained only about one 

 third of its size when matured, was to test its capacity of 

 ripening when thus early gathered, and also to ascertain 

 which of the specimens would be of the highest flavor,* 

 and in the best order for the market and the table, when 

 they should become perfectly ripe ; and further to learn, 

 from observation, in how many daysf each specimen, after 

 it was plucked from the tree, would be in the best state for 

 the dessert. 



The writer had another object in view, and which he 

 would respectfully bring to the notice and favorable con- 

 sideration of all the horticultural societies in the United 

 States, it is the growth and i^ipening of the pear as an arti- 

 cle of commerce. 



* The specimens gathered on the 20th and 27th of September and 4th 

 of October, were very much aUke as to flavor. If they were not better 

 they were fully equal to any gathered at a later period. 



t In about thirty days the specimens of the 20th and 27th of Septem- 

 ber and 4th of October, having been kept in a temperature of about 65 

 degrees of heat, were fully ripe. 



