THE PEAR. 85 



It is often well to relieve an overladen tree by 

 an early, partial picking of the most mature fruit, 

 to the decided advantage of the last picking. 

 The fruit should be handled with special care, 

 and, when practicable, placed in single layers in 

 close drawers in a cool, not too dry cellar. Ex- 

 elusion of light seems to be an important point, 

 and the highest excellence is obtained, if the 

 fruit is brought into a warmer temperature a 

 day or two before the texture of the flesh melts 

 under the saccharine fermentation. The merit 

 of many kinds depends to a great degree upon 

 this judicious treatment in ripening. Some of 

 the later varieties, the Lawrence for example, 

 may be barreled and kept in a cold cellar to 

 ripen, like winter apples. They will be improved, 

 however, if repacked in drawers, in a warm 

 room, a week or two before required for use. 



DWAEP PEARS. 



Under proper conditions and for certain 

 varieties, this is a most interesting and valu- 

 able mode of cultivation. 



The pear is dwarfed by budding it upon 

 quince stocks, upon which it takes readily, and 

 thrives when in suitable soil. This should be a 

 rich, retentive loam, better if inclining to clay. 



