156 



FLORIDA FRUITS. 



of these trees prove to be unfit for market, but any that should 

 be so, could be readily utilized by drying them, just as we haye 

 recommended the surplus guavas to be treated. 



In handling pears for market it must be borne in mind that 

 they are a delicate fruit, and require tender treatment, a bruise 

 being ruin. They should be picked when fully matured, but 

 before they are ripe, to insure safe carriage. To hasten the 

 ripening process, they should be spread on paper or blankets- 

 and covered with the same, in a moist air. To retard the ripening, 

 keep the fruit uncovered, in a dry air, and as near 40° temper, 

 ature as possible. In packing, remember that pears absorb 

 odors with great readiness, and, therefore, always pack them in 

 clean barrels or boxes. Never use "fruit-baskets;" they are 

 not firm enough. Either pack in slat-boxes or in barrels, with 

 plenty of holes bored in them for ventilation. 



Pears are not elastic, like apples; therefore must not be 

 packed down so tightly. When the point of destination is very 

 distant, the sides, top and bottom of box or barrel, should be 

 lined with paper, straw, or some other soft, dry material. 



Separate the different sizes and qualities, just as with 

 oranges or lemons, and place them always on their blossom 

 ends. Pack just tight enough to keep the fruit from moving 

 about. The French gardeners are justly celebrated for their 

 success in packing pears for distant markets, and this is how 

 they do it : They pack their pears, carefully picked and handled, 

 in small boxes, covering the sides and bottom with dry moss, or 

 soft, dry paper, as we do oranges ; and pack in layers, the 

 largest and prim est specimens at the bottom, and fill in the 

 interstices with dry moss or paper. In this way, every pear is 

 held firm in its place, and no one pear can press another. 



