110 TREATISE ON 



Expose them when they're full grown, or better, when their skin color brightens 

 indicating that they're about to ripen. At first some of the leaves on one side of the fruit 

 are removed, not by tearing them off but by cutting their stalks. Several days later, some 

 of the ones on the other side are cut off. Finally, after a similar interval, all the rest that 

 still provide shade are cut off. As a result, in six or eight days the fruit is entirely 

 exposed. By dividing up the operation & performing it gradually, the fruit gets 

 accustomed to the sun's rays a little at a time and runs less of a risk of getting badly 

 scorched. In a few days it will take on color. This can be enhanced by passing a 

 paintbrush dipped in fresh water over the skin on the side where the sun strikes it. 

 Ordinarily this exposure is done only for peaches, apricots, & some kinds of pears that 

 need to develop color. 



II. Some fruits should ripen entirely on the tree. These include all of the stone 

 fruits, all red fruit, & figs. Their color for some, fragrance for others, the ease with which 

 some detach from the branch or from their stem, &c, are signs that they are ripe. A little 

 experience is a better teacher for determining this than all of the indications that we could 

 list. But the thumb is a harmful judge. The bruises that it makes soon cause rot & often 

 give the entire fruit an unpleasant taste. All fruit, especially fragrant ones, are much better 

 after having been in a cool place for at least a few hours than they are coming right off 

 the tree. 



Some fruits are best picked shortly before they ripen. For example, pears that tend 

 to become soft or mealy. They reach that stage less quickly when they ripen more slowly 

 & gradually in a fruit loft than they do on the tree. 



Lastly, late pears & apples, the only resources 



