21 



Ing texture ana m»3M^a^ flavor, A "bartlett full^'- ex- 

 posed to the sian and allowed to ripen on th,e tree, or in 

 a well lighted apartment \r7ill show, perhaps only a light 

 brown cheek; but if in a dark plaoe the light brown will 

 become a beautiful carmine or crimson. 



It has been the general experience that nearly all 

 pears ripen with a much finer flavor if picked and af- 

 terward matiwed in the house. Also gathering the fruit 

 while it is yet hardpilll, in most cases, prevent rot- 

 ting at the core which, in a great many cases, nearly 

 destroys the value of the fruit if it is picked other- 

 wise, 



Mr, H. E, Van Demon* has the follov/ing to say in re- 

 gard to Keiffer pears, "JSy experience in handling keif^ 

 fer pears for hpme market and farailj'- use has taught me 

 to gather them before they are fully ripe. They should 

 be left on the trees until they are funs'- grown and will 

 come off easily by bending their stems where they join 

 the wood. This is usually before the fruit begins to 

 turn yellow. It should at once be put inti shallow 

 boxes or crates and stored in a dry cellar or building 

 to ripen that will maintain a steady temperature that 

 is neither too cold or too warm. The warmer it is the 

 sooner ths pears will ripen. Judgement should be used 



» Rural Few Yorker, Sept. I, 1906, 



