Pears


Pears -

The pear is of all temperate fruits one of the most susceptible to improvement by cultivation. There are to-day more than one thousand varieties, ranging from the tiny Seckel to the marvelous fruit grown in the Island of Jersey, one of the Channel Islands between England and France. These Jersey pears frequently bring a price of $72.00 or more a dozen in the London market. Only a few of the monsters can though be grown on each tree.

The pear grows wild in some parts of southern and eastern Europe and in many places throughout Asia. It is not an easy tree to start in an orchard, but when once well established, it is usually very vigorous and frequently lives to a great age. There are a number in existence known to be more than four hundred years old.

The states of Washington and California produce the largest pears found in the American market, but connoisseurs are inclined to favor those of the Middle West and Eastern states as having usually a finer flavor.

Among the best varieties for general consumption are the Anjou, Bartlett, Bell Flower, Bergamot, Beurre Rose, Black Grant, Grimes Golden, La Comice, Nelis, Red Astrakhan, Roman Beauty, Seckel, Talman and Willow Twig.

The fruit are generally gathered about two weeks before they are ripe, as most varieties are too delicate for transportation when thoroughly mature. The ripening can be delayed for months, if desired, by cold storage. If, on the other hand, the stock needed for immediate retail purposes is received hard and green, the fruit should be placed in shallow trays and carefully ripened at a temperature of 60° to 70° Fahr. Excessive heat must be guarded against, or the fruit may rot inside even though the exterior give no warning of the change. Crowding also should be avoided as much as possible.


Arround Pears in The Grocer's Encyclopedia


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