24 
THE BARTLETT PEAR IS 
U ill The Humboldt is one of the largest nectarines grown, late in 
Humboldt ripening, and is rapidly gaining popularity. 
The skin is of a bright orange yellow color, mottled and streaked with red 
where exposed to the sun. The flesh is of an orange color, juicy, tender, melt¬ 
ing, and very palatable. We recommend planting it in home orchards. Ripens 
in August. 
M WIW Ts commerc i a Hy considered the best white nectarine. The 
lNew WHite fruit is large and almost round, having a fine white skin with 
often a tinge of red on the exposed side, which makes it very attractive. The 
flesh is white, juicy, of high quality, and separates freely from the pit. 
Owing to its clean showy appearance it is a good variety for local markets 
as well as for drying purposes. Ripens in July. 
o, . i The Stanwick was originated in England and is the recognized 
otanwick leader among nectarines, being of large size and particularly 
valuable for shipping, drying- and canning purposes. 
The tree is medium size, having a beautiful dark green foliage. The fruit 
is exceptionally large in size with a pale greenish skin shaded deep rich violet. 
The flesh is white, very tender, juicy and separates freely from the pit. 
Th Stanwick is highly recommended to the planter as one of the most 
profitable nectarines' grown, always yielding enormous crops which demand 
the highest prices. We call particular attention to the use of the Stanwick 
as a dried fruit. It dries heavy and makes a very desirable and attractive 
dried product. Ripens in August and September. 
- . Was first propagated by 'Thomas Rivers of England; is a cross 
Victoria of Violette Hative, an old and well known variety, and Stanwick. 
The fruit is exceptionally large, round in form and somewhat flat at the top. 
The skin is of a yellow color on a greenish ground, blushed with deep rich 
red on the side exposed to the sun. Flesh is very sweet, rich and delicious. 
Although of recent introduction to growers of this State it has steadily in¬ 
creased in popularity as a valuable drying and shipping variety. Ripens the 
middle of August. 
PEARS 
California pears have grown very much in favor, and for the past several 
seasons have been bringing record returns to the growers, both for canning, 
drying and for eastern shipment. 
The pear does well on all soils but prefers heavy loam that is well drained. 
It has also been found that it will thrive better on alkaline soils than any 
other of the deciduous fruits. 
The localities best adapted for pear culture are the Santa Clara and Sacra¬ 
mento valleys, the foothill regions of the Sierra Nevada mountains, and also 
the Palmdale and Tehachapi districts.* Other districts are being planted on a 
minor scale. The standard trees are planted 20 to 25 feet on the square, while 
thos'e budded on quince root are planted from 12 to 15 feet apart. 
The trees should be cut back to 18 inches from the ground after they are 
planted and protected by using tree protectors. They are pruned to vase 
form. The limbs have a tendency to grow upright, and regular and syste¬ 
matic pruning must be practiced. In pruning the first winter, remove all 
shoots except three or four, which are to form the head of the tree, and 
these branches should be cut back at least one-half. 
The second winter cut off one-half of the new growth and leave one or two 
spurs on the branches of the year before. The third season cut all new wood 
back one-third and remove all branches which crowd the center of the tree. 
Pears come into bearing four to five years after planting and profitable crops 
are picked when the tree attains an age of eight years. 
Pears budded on quince are dwarfed as such stock is suitable for planting 
in home grounds. Most varieties of pears will not form a good union when 
budded directly on the quince and to overcome this objection we bud Beurre 
Hardy pear on quince, and the following season bud the desired varieties on 
the Beurre Hardy wood, which makes a perfect union. 
METHOD OF DRYING PEARS 
The fruit should be carefully picked from the trees when they begin to show 
indications of ripening and laid away until thoroughly ripe, after which they 
are cut in halves, core removed and spread on trays, placed on truck and run 
in sulphur house where they should remain for about twenty-four hours 
where sufficient sulphur should be used to properly bleach the fruit_then 
spiead the trays in the drying yard where they should remain exposed to the 
sun for ten hours, then trays are stacked so as to permit plenty of ventilation 
and left until the fruit is sufficiently dry to box. 
