THE PEAR, 409 



places in our eastern states, we understand, perry is now anim- 

 ally made in considerable quantities. The fruit should be 

 ground directly after being gathered, and requires rather more 

 isinglass — (say 1^ oz. to a barrel,) to fine it, on racking, than ci- 

 der. In suitable soil the yield of perry to the acre is usually 

 about one third more than that of cider. 



The wood is heavy and fine grained, and makes, when stain- 

 ed black, an excellent imitation of ebony. It is largely employ- 

 ed by turners for making joiners' tools. The leaves will dye 

 yellow. 



Gathering and keeping the fruit. The pear is a peculiar 

 fruit in one respect, which should always be kept in mind ; viz. 

 that most varieties are much finer in fiavour if picked from the 

 tree, and ri2)ened in the house, than if allowed to become fully 

 matured on the tree. There are a few exceptions to this rule, 

 but they are very few. And, on the other hand, we know a 

 great many varieties which are only second or third rate, when 

 ripened on the tree, but possess the highest and richest flavour 

 if gathered at the proper time, and allowed to mature in the 

 house. This proper season is easily known, first, by the ripen- 

 ing of a few full grown, but worm-eaten specimens, which fall 

 soonest from the tree ; and, secondly, by the change of colour, 

 and the readiness of the stalk to part from its branch, on gently 

 raising the fruit. The fruit should then be gathered — or so 

 much of the crop as appears sufficiently matured — and spread 

 out on shelves in the fruit room* or upon the floor of the gar- 

 ret. Here it will gradually assume its full colour, and become 

 dehciously melting and luscious. Many sorts which, ripened 

 in the sun and open air, are rather dry, when ripened within doors 

 are most abundantly melting and juicy. They will also last for 

 a considerably longer period, if ripened in this way — maturing 

 gradually, as wanted for use — and being thus beyond the risk 

 of loss or injury by violent storms or high winds. 



Winter dessert peare should be allowed to hang on the tree 

 as long as possible, until the nights become frosty. They 

 should then be wrapped separately in paper, packed in kegs^ 

 barrels, or small boxes, and placed in a cool, dry room, free from 

 frost. Some varieties, as the D'Aremberg, will ripen finely 

 with no other care than placing them in barrels in the cellar, 

 like apples. But most kinds of the finer winter dessert pears, 

 should be brought into a warm apartment for a couple of weeks 

 before their usual season of maturity. They should be kept co- 

 vered to prevent shrivelling. Many sorts that are comparative- 

 ly tough if ripened in a cold apartment, become very melting. 



* So important is the ripening of pears in the house that most amateurs 

 of this fruit find it to their advantage to have a small room set apart, and 

 fitted up with shelves in tiers, to be used solely as a, fruit rocm. 



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