Marechal de la Cour has six, large and good. "One of the finest" (Dr
Hogg).

Napoleon has fourteen. "Second rate" (Barron).

Red Doyenne has eleven, chiefly French. The fruit is superior to White
D. (November).

Glou Morceau has twelve or thirteen, chiefly French. It is excellent in
a warm soil and site (November and December).

PEARS FOR PERRY

Our people are beginning to discover that we can and ought to make as
good Cider and Perry as is made in any country. Mr Radclyffe Cooke in
his "Cider and Perry" gives the following list:--

_Early Varieties._

Barland.
Moorcroft.
Red Pear.
Taynton Squash.

_Midsummer._

Langland
Yellow and Black Huffcap.

_Late._

Blakeney Red.
Butt Pear.
Oldfield.
Pine Pear.
Rock Pear.

Sixty varieties appear in the List sent to the Pear Conference of the
R.H.S., October 1885.

GATHERING AND STORING

Mid-Season and late pears should be gathered in dry weather as soon as
they come easily from the tree. Lift gently, and gather by degrees as
the fruits ripen, those on south side first. Use padded baskets, and
treat good fruits with loving care. Beware of piling a large quantity in
one basket, of turning or rolling out instead of handling by the stems.
With high pyramids Heathman's combined ladder-steps may be needed. Pears
should be put away quite dry in a dark and dry place, where the
temperature is as even as outside wooden or other walls, and thatch
above can make it. Perfect and fine fruit should be wrapped in tissue or
other paper and placed singly on shelves or in shallow drawers or boxes.
Boxes are excellent for late fruit. For storing they should be only deep
enough to hold one layer of fruit. Scott recommends clean bran, others
dry silver sand, to put among the fruit so as to absorb any moisture.
The ripening may be hastened by placing the fruit in a gently warmed
room, or on hot water pipes in a greenhouse. "Sorts dry and tough
carefully ripened in warm drawers or on the shelves of a warm cupboard
become deliciously melting and rich. A heat from 60 deg. to 70 deg. is about the
proper temperature" (Scott). Fruit pecked, bruised, or injured in any
way should be kept apart and got rid of without storing. White tissue
paper,[6] glazed on one side, the fruit resting on the glazed side with
another sheet on the top, the glazed side downwards, is useful where a
large amount of fruit is stored on shelves or trays. Orr's Patent Trays,