The Family Kitchen Gardener (1856)/Pear
PEAR.
Pyrus commùnis.—Poirier, Fr.—Birnbaum, Ger.
The present period is a very exciting one on the culture of this fruit, which ranks in flavor next to the Peach; but in point of healthfulness and general utility, for domestic purposes, it will be second to the Apple. In its wild state it is equally disseminated with that fruit, but we doubt of its culture ever being so universal, it being more subject to diseases, especially to blight. Some soils are entirely noxious to it, while others nourish it to extreme old age. It is also longer in coming to a fruit-bearing state than the Apple, though some of the recent kinds appear to produce fruit as early as the third or fourth years from the bud, and frequently the second year from the graft. As a dessert, or table fruit, it is preferable to the Apple, and is also very important for cooking purposes. In some countries Perry is made from the fruit, in the same manner that we do cider, for which purpose there are special productive varieties. Within the past twenty years the immense multiplication of sorts renders it a very intricate task to select, from the multitude, a few well adapted for general cultivation, because the variety that does best in some sections of the country nearly fails in others, and those that are described from the fruit, as being the best in size and flavor, on trial prove to be the worst in productiveness. One of the most celebrated horticulturists of the age, who does all his “own thinking,” writing to me from “Boston, September 20, 1846,” says: “There is, in my view, too much of a rage for new fruits, and the old superior varieties are neglected. Of Pears they have here near two hundred varieties, and possibly twenty of fair quality.” I will however give an outline description of a few, slightly transcending that limited number, and vouch for all of them being of the very best.
Summer Pears. Madeline.—Fruit pear-shaped, rather under the medium size, with a long foot-stalk. Color pale yellow-green. Flesh white, very rich, juicy, and high flavored; a great bearer. Ripe 20th July.
Bloodgood.—Fruit rounding, flat at the eye, medium size; color yellow, with a brown cheek. Flesh yellowish-white, rich and sugary, with a fine, aromatic flavor. Ripe 1st of August.
Julienne.—Fruit rather under medium size; oval form; color bright yellow. Flesh buttery and juicy. Ripe early in August. Fruit should be plucked a few days before ripe.
Tyson.—Fruit medium size; pyramidal form; color dull greenish-yellow. Flesh white, sweet, melting, and very juicy, with a most delightful flavor. Ripe from the 15th to the 25th of August. A figure of this variety is given in Hovey's Magazine for November, 1846, but much too small for the general size of the fruit. The original tree, now over fifty years of age, stands in Jenkintown, Pa., and measures six feet in circumference, at three feet from the ground, and is a noble specimen of strong, upright growth. The fruit has been sold in Philadelphia Market for nearly twenty years, but till recently very little notice has been taken of it. We would like to taste a finer, early pear than this.
Moyamensing.—Fruit full, medium size, of a roundish-oval form; lemon color, with occasional blotches and lines of russet. Flesh buttery, melting, and well flavored. In eating from the middle of July till the end of August. Originated in the garden of J. B. Smith, Esq., of this place.
Washington.—Another American Pear, of first-rate quality. Fruit medium size; oval form; of a pale straw color, covered with brown dots. Flesh firm, white, melting and juicy. Ripe end of August and 1st of September. Downing's figure of this fruit and description is perfectly accurate, though there is plenty of evidence to show that this tree must have been known forty years ago. I have seen grafted trees about fifty feet high, and a stem four feet in circumference.
Bartlett.—Fruit very large, regular pyramidal form; color pale lemon-yellow, with a faint blush next the sun. Flesh white, very juicy, buttery, and high flavored. Ripe first of September.
Autumn Pears.—Seckel.—Fruit under medium size; color of a brownish-yellow, with a russety blush next the sun. Flesh yellowish-white, juicy, rich, and peculiarly high flavored. In rich, loamy soil the fruit is medium-sized. The parent tree still lives about three miles from Philadelphia. Ripe about first of September.
Butter or White Doyenne, with about twenty-five other names. Fruit over medium size; very regularly formed, round-oval; color greenish-yellow, with a blush cheek. Flesh white, fine, buttery flavor, juicy and rich. Ripe 10th to the 25th of September, varies very much in different soils.
Beurre de Capiumont—Fruit under medium size, regularly formed; color pale yellow, with a dull red cheek. Flesh buttery, sweet, melting, and high flavored. Ripe in September or early in October.
Beurre Bosc.—Fruit large, regularly pyramidal; color brownish-yellow, with a reddish-brown cheek. Flesh white, melting, rich, and highly perfumed flavor. Ripe from September to the end of October. A noble fruit.
Fondante d’Automne.—Fruit medium size, half oval; color yellowish-green, slightly russeted. Flesh very juicy, rich and delicious. Ripe in September. We have not seen this fruit, but give it a place from the high character given to it by M. P. Wilder, Esq., President of the Massachusetts Horticultural Society, who is one of the best judges.
Beurre Diel.—Fruit large, of an oval form; color pale yellow, when fully ripe, dotted with brown. Flesh yellowish- white, rich, sugary, and high flavored. Ripe from September to the end of November.
Marie Louise.—Fruit fully medium size; color greenish-yellow, with russety cheek. Flesh white, very buttery, rich, and high flavored. Ripe from September to October. We have had large crops of this fruit on trees only eight feet high.
Duchesse d’ Angouleme.—Fruit very large; long oval, with an uneven surface; color dull greenish-yellow. Flesh white, buttery, very rich, and high flavored. Ripe in October and November, and is frequently over one pound weight.
Dix.—An American fruit, of large pyramidal form; color dull yellow, dotted with russet. Flesh rich, juicy, sugary, and melting. Ripe in October.
Urbaniste.—Fruit medium size; pyramidal form; color grayish-yellow. Flesh yellowish-white, rich, melting, very juicy, and high flavored. Ripe in October and November.
Winter Pears. Columbia.—An American fruit, very large, oval form; color pale greenish-yellow. Flesh white, melting, juicy and sweet, aromatic flavor. Ripe November to December.
Beurre d’Aremberg.—Fruit above medium size; oval form, with an uneven surface. Flesh white, rich, melting, and luscious flavor. Ripe in November and December.
Chaumontel.—Fruit large; oval form, with an irregular surface; color yellowish-green, with a brownish-red cheek. Flesh melting, buttery, sweet, and luscious flavor. Ripe November to January.
Glout Morceau.—Fruit large; regular, of a long, oval form; color pale greenish-yellow. Flesh white, smooth, rich, and sugary. Ripe December to January.
Lawrence.—This peculiar variety originated on Long Island. Fruit above medium size, rather oval; color pale yellowish- green, spotted with brown. Flesh yellowish-white, melting, juicy, very rich, and sugary flavor. (Downing on Fruits.) We have not seen this fruit, but have been informed by the Messrs. Parsons, of Flushing, that some of the fruit begins to ripen in November, while others continue ripening till March.
Passe Colmar, with about twenty other names. Fruit large, of regular pear shape; color yellowish-green, with a brownish-russet. Flesh creamy-white, with a buttery, rich, juicy, aromatic flavor. Ripe in December.
Winter Nelis.—Fruit medium size, roundish form; color greenish-yellow, with a russety cheek. Flesh yellowish-white, smooth, buttery, abounding in a rich, aromatic juice. Ripe in December and January.
Beurre Easter.—Fruit large, oval form; color yellowish-brownish-green, with a russety cheek. Flesh white, smooth, buttery, juicy, and very sweet. Ripe in January, February, and March.
Beurre de Ranz.—Fruit above medium size, of a long, pyramidal shape. Color rough, dark green, (rather untempting.) Flesh greenish-white, melting, rich, and juicy. Ripe in March, April, and May.
Propagation and Culture.—The Pear, like the Apple, is propagated by seeds, budding, or grafting. By the former process, many new sorts have made their appearance in this country and Europe, of very superior quality, within the past twenty years. Those of the United States are not surpassed in their season by any others, and should always have the preference when plantations are made; their constitution and productiveness being acclimated, there is not likely any disappointment to arise from barrenness or other defects. There has, within these few years past, arisen up among us, some genuine pomological spirits, that will bring into notice many native sorts of this fruit that are at present either obscure, or entirely unknown. It can be grafted or budded with great success on its own stock, and also on the Quince, and with partial success on the Apple. Grafting early in Spring, and budding in July and August. Every Pear tree of an inferior description should be headed down, or cut back in the branches, to within a few feet of the stem, and grafted with finer and more productive sorts. The new kinds will produce fruit at once. The result would be, instead of Pears being worth twenty-five cents per bushel, they would at least be worth twelve times that amount.
Planting the Pear, is precisely as described for the Apple; though they will admit of being as close as twenty-five or thirty feet. The finest trees we know, grow on a light. loamy soil, three feet deep, with a sandy, gravelly bottom. The worst soil we have observed them on, is composed of a sandy, thin, light nature, with a cold or wet bottom.
Pruning.—This tree, in the first few years of its growth, after being transplanted, requires the aid of the knife in directing the formation of its head; but when once formed, it requires no further care, unless to keep the interior of the head thinned out, to allow a free circulation of air. Avoid making large amputations when pruning. The saw and the axe are dangerous implements in the hands of unskilful orchardists.
Blight is the only disease in this country that attacks the Pear. Its remedies are not yet fully tested, and at present are very conflicting and unsatisfactory. The fact, that in some situations they are more subject to it than in others, shows conclusively, I think, that it is a local and not an atmospheric disease.
The Insect Blight appears in July and August, and frequently has done much mischief before being detected—whole limbs dying, as it were, instantly. Remedy, examine your trees frequently in those months, and as soon as you detect any of the limbs with the leaves having a drooping appearance, and in habit altogether different from the other portions of the tree, cut it off close to the main limb, and have it destroyed. The insect has girdled the pith, and prevented the circulation of the sap.
Gathering the Fruit. Rather more attention ought to be given to the collecting and keeping the fruit of the Pear tree than it generally receives. All Summer fruit should be pulled a few days before maturity, and put carefully away, either in a fruit room or closet, till it ripens. Autumn fruits should be gathered eight days before being ripe, and put away in cotton, paper, or other dry material, in the dark. They will thereby greatly improve in color and flavor, and will be in use longer. Winter fruit should hang on the tree till frost, then be carefully pulled, and put away for two weeks; when they should be wiped with a cloth, rolled up in cotton or paper, packed in boxes, or barrels of dry sand, and stored in a dry cellar or room, where they will not be severely frozen. Their flavor and color is greatly improved by this method. In the Winter season, fruit should be brought into a warm apartment a few days before using, keeping it invariably in the dark.