REMARKS ON WINTER PEARS. 517 
them nicely in clean flower-pots, if they have no shelf-room for 
them. 
Each sort should be carefully labelled with its name and usual 
season, and all of the same season arranged side by side, that 
they may be the more conveniently examined as their season of 
maturity approaches. They will require a weekly visit at 
least, to see that decaying specimens are promptly removed, 
and to see how the ripening goes on. 
5th. The requisites of a Fruit Room .— 
1. The temperature should be uniform. 
2. The external air should be excluded. 
3. The light should be excluded. 
4. It should be what is called dry for a cellar or store room, 
and cool as possible, not to go below 40°. 
A good, deep, dry cellar, having thick walls in the north 
side of a building, may answer very well. It may be made on 
the top of the ground, by having double walls, in the way of 
an ice house. There should, of course, be a provision made for 
ventilation, but currents of air and strong light must be ex¬ 
cluded. 
Such sorts as the Lawrence , Epine Dumas , Doyenne Sieulle , 
Winter Nelis , Vicar of Wakefield , Easten Beurre , Doyenne 
d’ Alencon , Jaminette , Beurre d ’ Aremberg , Passe Colmar , 
St. Grermain , both the old and Prince’s, and some others, ripen 
well in such a room. I do not find it necessary to bring them 
into a warmer temperature to fit them for the table, though this 
may be done to hasten their maturity. If it were desirable to 
hasten the ripening, it can be easily done by putting a quantity 
together in a box, covering it up closely and placing it in a 
temperature of say 50° to 60°. 
On this subject I have perhaps said enough for the present; 
and now I will comply with your second request, viz : to give 
“a list of pears for culture on the quince, and of those which 
should always be worked on the pear.” 
