THE PEAR. 



855 



Mass., was planted by Gov. Endicott, in 1628, or eight 

 years after the landing of tlie Pilgrims. M. Bosc men- 

 tions trees in Europe, whicli are known to be 400 years 

 old. Even in this State, trees that were in full bearing 

 thirty-seven years ago, are still healthy, vigorous, and 

 productive. 



It will endure, in suitable soils, greater extremes of heat 

 than the apple, succeeding well in latitudes too warm for 

 the latter food to flourish. It is better adapted to our cli- 

 mate than the apple, while in cold climates it succeeds as 

 well. 



The pear is the most delicious of fruits for the dessert ; 

 and in 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 also excellent for baking, preserves, and mar- 

 malade. It may be dried like the apple and peach ; and 

 with or w^ithout sugar, will keep for years. Perry is made 

 from the juice, as cider from the apple. The wood is fine- 

 gi'ained and compact; and dyed black, is used for picture- 

 frames, &c., instead of ebony. 



Dessert pears should have a sugary, aromatic juice, and 

 a soft, melting, sub-liquid texture. Some few of a con- 

 sistency, crisp, firm, or breaking, 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 the fruit. — Most varieties of the 

 pear are much better if picked from the tree, before fully 

 mature and ripened in the house. Indeed, some few kinds 

 like the Heathcote, Bartlett, and Von Assene, will ripen 

 well if gathered at any time after they are over half 

 grown. When a few begin to turn yellow, and ripen on the 

 tree, then gather the whole. Many of the most delicious 



