THE PEAR. 
409 
places in our eastern states, we understand, perry is now annu- 
ally made in considerable quantities. The fruit should be 
ground directly after being gathered, and requires rather more 
isinglass — (say 1^ oz. to a barrel,) to fine it, on racking, than ci- 
der. In suitable soil the yield of perry to the acre is usually 
about one third more than that of cider. 
The wood is heavy and fine grained, and makes, when stain- 
ed black, an excellent imitation of ebony. It is largely employ- 
ed by turners for making joiners’ tools. The leaves will dye 
yellow. 
Gathering and keeping the fruit. The pear is a peculiar 
fruit in one respect, which should always be kept in mind ; viz. 
that most varieties are much finer in fiavour if 'picked from the 
tree, and ripened in the house, than if allowed to become fully 
matured on the tree. There are a few exceptions to this rule, 
but they are very few. And, on the other hand, we know a 
great many varieties which are only second or third rate, when 
ripened on the tree, but possess the highest and richest flavour 
if gathered at the proper time, and allowed to mature in the 
house. This proper season is easily known, first, by the ripen- 
ing of a few full grown, but worm-eaten specimens, which fall 
soonest from the tree ; and, secondly, by the change of colour, 
and the readiness of the stalk to part from its branch, on gently 
raising the fruit. The fruit should then be gathered — or so 
much of the crop as appears sufficiently matured — and spread 
out on shelves in the fruit room* or upon tne floor of the gar- 
ret. Here it will gradually assume its full colour, and become 
deliciously melting and luscious. Many sorts which, ripened 
in the sun and open air, are rather dry, when ripened within doors 
are most abundantly melting and juicy. They will also last for 
a considerably longer period, if ripened in this way — maturing 
gradually, as wanted for use — and being thus beyond the risk 
of loss or injury by violent storms or high winds. 
Winter dessert pears should be allowed to hang on the tree 
as long as possible, until the nights become frosty. They 
should then be wrapped separately in paper, packed in kegs , 
barrels , or small boxes , and placed in a cool, dry room, free from 
frost. Some varieties, as the D’Aremberg, will ripen finely 
with no other care than placing them in barrels in the cellar, 
like apples. But most kinds of the finer winter dessert pears, 
should be brought into a warm apartment for a couple of weeks 
before their usual season of maturity. They should be kept co- 
vered to prevent shrivelling. Many sorts that are comparative- 
ly tough if ripened in a cold apartment, become very melting, 
* So important is the ripening of pears in the house that most amateurs 
of this fruit find it to their advantage to have a small room set apart, and 
fitted up with shelves in tiers, to be used solely as a fruit roc m. 
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