December 17, 1887. 
THE GARDENING WORLD 
249 
ON RIPENING, GATHERING, 
AND KEEPING APPLES AND PEARS.* 
Kipening.— Leading up to this stage of the growth 
of the Apple and Pear is, of course, all that is 
connected with the cultivation, the thinning, and the 
best modes of developing the fruit. The freest 
admission possible of light and air to the fruit being 
necessary to size and flavour ; hut, it would seem, that 
growth and ripeness, though often confounded, are two 
distinct stages. Growth, consisting of increase of 
substance, either in regard to size or density, or both ; 
and ripeness being, in reality, a declining stage in the 
existence of the fruit—setting in after the attainment 
Similarly by the test of touch, as soon as the fruit 
parts readily from the tree when simply lifted up or its 
position changed, the crop may be considered ripe 
enough for storing. I need hardly say, that the test of 
touch should be most gently applied, the tips of the 
fingers being used as lightly as possible. Approaching 
frost may, however, render it necessary that a crop 
should be gathered, although the fruit may not part 
readily from its branch. 
Then, again, the condition of the seeds forms a test 
by which we can judge of the ripeness of fruit ; and 
there is the flavour test, but which is only available 
among the earlier fruit. The later fruit, which are 
gathered when full grown, but before they are ripe, 
may be taken as proved that they either reach their 
best and most aromatic state before they drop, or 
develop it after gathering, if gathered a week or ten 
days before the tree itself would cast them off. The 
tree concerns itself principally with maturing the seed, 
and has little comparative interest in the fleshy covering, 
which we eat, and in which the seed is embedded. 
Pears may be considered as a more delicate fruit than 
Apples, though the same general rules apply ; but some 
kinds never attain full size or quality in the open air. 
As the Pear approaches maturity, all stimulating 
treatment at root or top must be withdrawn ; and the 
more the fruit is exposed to light and air by summer 
pinching and stopping, and even removal of leaves in 
Chrysanthemum, Mrs. Beale. 
have two chief stages of maturity—one that indicates 
the time to gather them, the other the time to eat 
them. The ripening process is, after a certain stage, as 
much chemical as vital, and goes on to completion 
after the fruits are removed from the trees ; but this 
fact by no means lessens the importance of gathering 
fruit at the proper time, for if gathered too early the 
conversion of acids into saccharine matter can never be 
perfected : the fruit would shrivel, and lose both in 
weight and beauty. 
The Flavour Test. 
The flavour test determines with certainty the exact 
time to gather summer fruit, as well as the season for 
eating all other. If more generally applied, early fruit 
would be gathered before reaching the drop test; for it 
of maturity. The term “ripe” being employed, not 
to indicate complete growth, or any condition of it, but 
an advanced and mellow state and eatable condition. 
It it be true—as it is stated by various authorities— 
that no colouring or other organic matters enter the 
fruit after it is full grown, or, as we have said, reached 
the state of maturity, we shall have to look for tests of 
ripeness, and generally to consider the question of 
gathering together with the ripening. 
The tests of ripeness are not so easily applied as, 
probably, we are disposed to think. We turn to full 
size and colour as a good natural test, but both may be 
attained before fruit is ripe, owing to the effects of sun- 
heat, &c. ¥e may find the same Apples in the same 
garden not quite alike two seasons running, as climatic 
influences have great effects. To summer and early 
autumn varieties we can apply the natural test of the 
Apple falling when it has reached, and is just passing, 
the state of maturity—distinguishing, of course, pre¬ 
mature falling from disease, drought, or maggot. When 
the fruit commences to fall naturally, the crop should 
be carefully gathered. 
* A paper read at the Harpenden Apple and Pear Congress, 
December 7th, by Lieut. Col. Dumford. 
moderation, the letter. Then, as the fruit is maturing, 
it must be guarded from the depredations of birds and 
wasps ; but of all means devised to protect the fruit, 
nothing is so effective as prompt gathering. A few 
kinds of Pears are so perishable that they are best 
ripened on and eaten off the trees (as the Jargonelle and 
Citron des Cannes). With these remarks, we may 
return to our consideration of general principles. 
For early marketing or current use the practice of 
ripening fruit on the tree may be correct, but it does 
not appear to be satisfactory for keeping it in the 
finest condition for the longest period. After fruit is 
ripe, disorganisation is accelerated by a very slight 
increase of heat. Experiments made show that heat is 
the chief cause of ripening fruit. Heat breaks up the 
starch granules, and this process mellows the fruit by 
evaporating portions of its water, and by -weakening 
the adhesion of the grain of fruit. Decay commences 
in the same conditions in which growth ceases, but so 
slowly at first as to be almost imperceptible. There is 
no state of absolute rest in growth or decay, or between 
them. 
From the time fruit attains its full size it is subject 
to incipient decay, and this influence is identical with 
