January 2, 1892. 
THE GARDENING WORLD 
275 
ABOUT PEARS. 
(Concluded from page 259 .) 
Cultivation, 
The Pear tree will succeed in any good soil that is 
neither too wet nor too dry, but will be found to do 
best in a good substantial loam. In choosing a 
situation one inclining towards the south or south¬ 
west should be selected, and if it is sheltered from 
prevailing winds so much the better. If the ground 
requires draining that should be seen to in the first 
place ; it must then be well trenched, and allowed to 
settle before being planted. The extra labour of 
trenching will be amply repaid by the trees in after 
years. To put the question of soils into as few 
words as possible, I would say for the Pear stock, if 
possible, have a light deep soil, and for the Quince 
a good heavy loam ; if light feed liberally from the 
surface. 
Planting is best done in the autumn, say the end 
of October or beginning of November according to 
the season. It is an operation which must be under¬ 
taken with the greatest care and attention, for on it 
hinges the success or failure of the tree. Deep 
planting is one of the greatest mistakes the inex¬ 
perienced fall into : the old soil mark on the stem 
must be the guide, and it should never be buried—far 
better have it a little above than below the surface. 
The opening for the tree must always be large enough 
to receive the roots to their full length when laid out 
horizontally. Fine soil should be worked in between 
the roots and made firm as planting proceeds. If 
newly-planted trees can be mulched with some good 
manure they will be greatly benefited by it. To 
complete the operation each tree should be securely 
staked and tied loosely, so that it may settle down 
with the soil, when it may be more securely fastened. 
Pruning and Training. 
These two operations are so closely allied that they 
may be treated together ; their object is to produce 
a desired form of tree, and to assist Nature in the 
production of superior fruit. 
Keeping this in mind let us then see which of the 
several forms is the most suitable for our purpose. To 
begin with standard trees, which as a rule bear 
abundantly, and when once established need very 
little pruning if any. These are the trees for orchard 
culture and for profit. 
The pyramidal form is the most natural to the 
Pear, therefore with alittle attention very handsome 
specimens can be formed; these, however, are not 
always so profitable, as their outline is pleasing to 
the eye. They are the most suitable for a garden 
of moderate dimensions, such as our establishment 
here. The low bush form is the one to be recom¬ 
mended for cottagers’ or villa gardens ; there are 
some very good examples of this mode of training 
to be seen in the gardens here. 
As I daresay you are all well acquainted with 
the mode of procedure in forming these trees, I will 
not occupy your time with a description of it to¬ 
night ; but just add that in forming pyramids the 
leader must always be left a good length (say about 
18 in.), so as to have the side branches thinly disposed, 
that the air and sunshine may have full play through 
them, as without these two essential elements 
nothing can come to perfection. 
When on the Quince stock pyramids should be 
planted about 8 ft. apart, and on the Pear about 12 ft. 
Standards on the Pear, or we might call it the free 
stock, should be planted 20 ft. apart. The majority 
of Pears, especially the later varieties, are greatly 
improved when grown on walls. The cordon sys¬ 
tem of training is to be highly recommended here, 
for a variety of reasons, chief among which is that 
the season can be considerably prolonged by having 
a number of varieties on a given space. If the walls 
are low, they are better trained obliquely, as then 
a longer run is secured. 
Pears, like most other fruit trees, can stand plenty 
of manure when in a bearing condition. And I 
have no hesitation in saying that the best manure 
they can get is good farm-yard, applied on the sur¬ 
face. It should be put on as soon as the fruit is set, 
and spread as far as the roots extend, and about 4 in. 
deep. If the weather is at all dry, soak the whole 
mulching with water so ?ts to reach every root, and 
the effect will be plainly seen in the remarkable 
manner in which the fruit will swell. 
As far as my experience goes, root-pruning for 
Pears on the Quince stock is not required, but for 
those on the Pear stock it is very beneficial. Many 
an unfruitful tree has been brought into a bearing 
condition by a judicious curtailment of its roots. 
It is an operation in which there is plenty of room 
for the display of ordinary intelligence ; for all trees 
do not by any means require the same treatment. 
Some may want root-pruning every second or third 
year, other may never require more than one operation. 
Large trees should be done piece-meal, so as not to 
be checked too severely. As root pruning is to 
regulate the growth, it must go hand-in-hand with 
the pruning of the branches. 
As regards summer pruning, concerning which 
there is such a diversity of opinion, I advocate it, 
but only in moderation, as a means of directing the 
energies of the tree into more fruitful channels. It 
is evident that if the shoots of a pyramid trained 
tree were not shortened or thinned, the foliage would 
suffer for the want of light. All shoots not required 
for extension or to fill up space must be summer 
pruned; the time will vary according to the season, 
but the operation must not be performed too soon, 
or a second growth will be caused, which is worse 
than useless. 
The upper and more vigorous part of the tree 
should be stopped first, the shoots should be shortened 
to about the fifth or sixth leaf, not taking into account 
the partly developed leaves and buds at the base, as 
these very rarely come to anything. The winter 
pruning of pyramids treated in this way is of the 
simplest, all the shoots shortened in the sum¬ 
mer must be spurred to form fruit-buds, and all 
dead spurs removed. For bush and standard trees 
snmmer pruning is not so esseutial, but will be found 
beneficial when practised to a limited extent. 
For wall trees summer pruning is of great benefit, 
as without it very few well ripened buds are obtained 
at the base. In order to encourage young trees, the 
shoots should not be much shortened in the summer 
time ; those near the extremities of the branches 
should be checked so as not to compete with the 
leaders. 
Gathering and Storing. 
These are I think the most important operations 
connected with Pear culture. To know when to 
gather Pears is something worth knowing, I can assure 
you ; no operation that I am acquainted with takes 
longer to learn than this, and on it greatly depends 
the quality of the fruit. If gathered too soon 
the fruit shrivels and never ripens properly ; if left 
too long, especially some of the early varieties, it 
becomes insipid. The rule laid down by our authori¬ 
ties on this subject is—to slightly raise the fruit; do 
not pull or use any force, and, if by the gentle heav¬ 
ing the fruit parts readily from the spur, then they 
may with safety be gathered. 
There are, however, exceptions to this very general 
rule. Some varieties that become mealy soon, are 
better if gathered before they part readily from the 
spur. Williams's Bon Chretien is an excellent Pear 
when gathered soon enough, but if allowed to hang 
too long it becomes distinctly musky. Flemish 
Beauty is another variety which requires to be 
gathered soon, for if allowed to hang until the fine 
colour which characterises it so is produced, it will be 
found to have much deteriorated in flavour. Late 
varieties generally should be allowed to hang on the 
trees as long as it is safe to leave them for frost. 
Another test for gathering the fruit is to examine one 
and see if the pips are ripe—if so they may with 
safety be gathered. The dryer the fruit is the better, 
and it should be handled with all the care possible. 
As to the best place to store the fruit, I do not 
think I can do better than describe generally the 
fruit-room in the gardens here. It is built at the 
back of a high wall, the floor is about 2 ft. below the 
ground level, the aspect is due north. 
The walls are hollow, consequently the tempera¬ 
ture inside is not so readily affected by the changing 
of the outside temperature. It is ventilated in the 
roof, the windows also open. It is fitted throughout 
with deal shelves, 3 ft. wide, having four air spaces 
of Jin. each. The fruit in most cases is laid out in 
single layers, only the small Apples and Pears are 
doubled to economize space. 
I have seen grander fruit-rooms than the one just 
mentioned, but this answers the purpose as well as 
.any of them. 
Varieties. 
The number of varieties there are in cultivation is 
nothing short of a national calamity ; and I think 
we may safely put half of them down as worthless, 
There are many excellent varieties to choose from ; 
the number grown must of course be regulated by 
circumstances. 
I do not think any selection for a private estab¬ 
lishment need exceed twenty-five varieties, unless 
they are grown merely as a collection. Given a fair 
season the following twenty-five varieties should 
give an unbroken supply of fruit from August to 
March. They are Williams’s Bon Chretien, Sou¬ 
venir du Congres, Beurre d’Amanlis, Fondante d' 
Automne, Louise Bonne of Jersey, Madame Treyve, 
Thompson’s, Pitmaston Duchess, Beurre Hardy, 
Beurre Superfin, Comte de Lamy, Seckle, Belle Julie. 
Marechal de la Cour, Marie Louise, Durondeau, 
Beurre Diel, Doyenne du Comice, Glou Morceau, 
Winter Nelis, Conference, Josephine de Malines, 
Beurre de Jonghe, Olivier des Serres, Ne Plus Meuris, 
and Bergamotte d'Esperen. 
For the majority of places in this neighbourhood 
the above list would be too long, therefore I append a 
more select list of twelve. Williams's Bon Chre¬ 
tien, Fondante d'Automne, Thompson’s, Louise 
Bonne of Jersey. Beurre Superfin, Marie Louise, 
Doyenne du Comice, Glou Morceau, Winter Nelis, 
Josephine de Malines, Beurre de Jonghe and Berga¬ 
motte d’Esperen. 
The select list is the pick of all the varieties grown 
here, numbering close on 300. Generally speaking 
they will all be found of excellent quality, even in 
such an unfavourable season as the past has been 
for flavour. 
The Pear, as you doubtlessly,are all aware, is one of 
the most perishable fruits in existence. There is 
an old saying that “to get a Williams' in prime 
condition’’ you must watch it all night. This 
seems rather an extreme measure, but neverthe¬ 
less there is a good deal of truth in it. Varieties 
vary in this respect; some when ripe are over in a 
few days, others will last in good condition for ten 
days or a fortnight. A break in the supply can very 
often be prevented by ripening some in heat. In 
fact most Pears are improved in flavour if kept in 
a warmer temperature to ripen. 
As you may not all possess a copy of the report of 
the Pear Congress, held in the gardens in 1885, I 
cull the following from its pages, which may be 
interesting and instructive as showing the appreci¬ 
ation in which particular varieties are held through¬ 
out the country. I may add that the poll was taken 
for the whole of the United Kingdom, and the 
number of returns received by the committee were 
100. 
“ Marie Louise stands at the top of the list as the 
most popular Pear, having been selected ninety- 
eight times out of a possible 100. Louise Bonne of 
Jersey is second favourite, having received eighty- 
seven votes, closely followed by Williams's Bon 
Chretien for third place with eighty-six votes. 
“ Of those exhibited at the Congress, Beurre Diel 
heads the list, 194 dishes of this variety having been 
staged; Marie Louise coming second with 132 
dishes. Amongst Pears suited for orchard culture, 
the popular variety is Williams’s Bon Chretien, this 
having been selected fifty times, and secondly Louise 
Bonne of Jersey, forty-six times ; Beurre de Capia- 
mont, third, thirty-eight times ; and of stewing Pears, 
Catillac, Uvedale's St. Germain, and Bellissime 
d’Hiver secured the highest number of votes 
respectively." 
The finest Pear in cultivation, I have not the 
least hesitation in saying, is Doyenne du Comice. A 
most delicious Pear, in use generally during Novem¬ 
ber, but some years it keeps well into December. 
The tree is a healthy grower, a good bearer, and 
forms a handsome pyramid on the Quince. This 
valuable Pear was raised in the gardens of the Comice 
Horticole at Angers, and the original tree first fruited 
in 1849. 
Marie Louise would rank next; it is a Pear of the 
highest merit, in use during the latter end of October 
and throughout November. The tree is hardy, vigor¬ 
ous, and succeeds well as a standard or on a wall. 
When grown on a wall the fruit attains a larger size, 
but is not of such a high quality as that grown on 
standards. 
This excellent variety was raised in 1809, by Abbe 
Duquesne, and named in honour of Marie Louise, the 
consort of Napoleon. It was sent to this country by 
Dr, Van Mons, of Brussels, in 1816. 
