64 THE OECHAED AND FEUIT GAEDEIS". 



guide the hand. The eye must aid the hand, for every 

 pear that is taken away before the worm makes its 

 escape, will save great loss in years to come. 



The way of gathering pears and other fruit has been 

 already spoken of. The time of gathering varies with 

 each particular sort, and varies also to some extent 

 in different localities. In warm, sheltered spots, fruit 

 ripens early; and the difference between the West 

 Country or the Channel Islands, and the middle of 

 England, or even the neighbourhood of London, is as 

 much as a month ; and the north of Scotland ripens 

 fruit with even a greater difference still. 



When the pears begin to fall, though it may be 

 but in small numbers, we must watch for the right 

 time to gather them. The rule to follow is to gather 

 them when by just raising the pear it will leave the 

 tree readily, without any effort to break the stalk : if 

 any pull is required, the time for gathering has not 

 arrived, and the fruit so gathered would shrivel instead 

 of ripen. The time for gathering the few kinds par- 

 ticularized as fit for moderate gardens is given, but it 

 may vary with localities and seasons ; the rule of taking 

 the pears when they will readily leave the tree may 

 always apply. 



When the pears are gathered, they must be so well 

 stored that the earlier sorts will keep good and fit for 

 use throughout their season, and the late kinds keep up 

 a good supply throughout the winter and spring months. 

 A cool, dry room, such a fruit-room as was described in 

 the last chapter, is good for preserving the main stock 

 from decay. Several of our finest kinds, however, re- 

 quire more warmth to finish the ripening, and give them 

 the full, luscious, delicious flavour they should have. 

 The coolish room is necessary to keep the supply con- 

 tinuous for a length of time, and more warmth is 

 wanted at last to finish the ripening. Just to finish off 

 the pears, about a week, say, before they are wanted, 

 bring them into a temperature of 55° to 60° : they may 

 be laid in a greenhouse w^ith that temperature, or kept 

 until used in the dining or common sitting-room. ^ 



