20 



so aptly expressed my own opinion, that I use his language : 

 " The process of ripening on the tree, which is the natural 

 one, seems to act upon the fruit for the benefit of the seed, 

 as it tends to the formation of woody fibre and farina. When 

 the fruit is removed from the tree, at the commencement of 

 ripening, and placed in a still atmosphere, the natural process 

 seems to be counteracted ; and sugar and juice are elaborated 

 instead of fibre and farina." Thus pears which become 

 mealy, and rot at the core, if left on the tree to ripen, are 

 juicy, melting, and delicious when ripened in the house. In 

 regard to the use of ice, I would say, that, where fruits are 

 kept for some months under its influence at a low tempera- 

 ture, they seem to lose much of their flavor ; the cellular 

 tissue also seems to have become dry, and to have lost its 

 vitality, or power to resume the ripening process. Experi- 

 ence proves, that, for the common varieties of the pear, about 

 forty degrees of Fahrenheit is the temperature best suited to 

 hold this process in equilibrium. The proper maturing of 

 fruit thus preserved demands skill and science. Different 

 varieties require different degrees of moisture and heat, 

 according to the firmness of the skin, the texture of the flesh, 

 and the natural activity of the juices. Thus some varieties 

 of the pear will ripen at a low temperature and in a compara- 

 tively dry atmosphere, while others are improved by a warm 

 and humid air. Some varieties of the pear ripening with dif- 

 ficulty, and formerly esteemed only second-rate, are now pro- 

 nounced of excellent quality, because the art of maturing 

 them is better understood. Great improvement has taken 

 place in the handling, packing, and preservation of fruits ; so 

 that they are delivered in perfect condition from distant 

 places, every class of fruit having its suitable style of package. 

 This remark also applies to the packing of trees for foreign 

 countries ; so that trees shipped by Ellwanger & Barry, Roch- 

 ester, N.Y., to Australia, after one hundred and fifty-three 

 days, arrived in good condition. So well is the art of keep- 

 ing grapes now understood, that we have the Concord from 

 Fitchburg and other towns in that vicinity, and from New 

 Hampshire, in such fine order as to command twenty-five 

 cents per pound in December and January. 



The pear-tree blight has been more prevalent in several 

 localities around Boston, for the last two years, than ever 



