FRUITS VARIETIES AXD CULTURE. 



571 



greater extremes of heat than the apple, succeeding well 

 in latitudes 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, iu 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 flic 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 

 ripen 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 

 ripen on the tree, become dry, insipid, and only second 

 or third rate. They will also ripen more gradually, last 

 longer, and be less liable to loss or injury, if ripened in 

 the house. It is said, however, a few varieties do best to 

 ripen on the tree. When gathered, some few kinds ripen 

 more perfectly by exposing them to the light and air. 

 Most of them do best, however, in kegs or small boxes, or 



