The new North-west. [volume] (Deer Lodge, Mont.) 1869-1897, 1885-12-25
AhntIt Pears.

Here, try some OF this pear butter" said IA
country friend the other day.
II was home made, like almost everything
else ON that happy farm. And it was deli
cious. Canned pears, pear preserves, ripe
fresh pears even, could hardly compare with
that rich, smooth, mellow-favored sauce
All Delmonico's resources in New York
could not have produced anything as good as
that pear maImalade and the solid, sweet
home made bread and Jersey butter with
which it was eaten
Farm people often do not half think upon
their MARCHES"
The pear butter naturally leads an agri-
cultural editor TO thinking about pear cul-
ture. II one country friend can have such n
delicacy why don't they all!
Rev. E. p. Powell has crowded considerable
wisdom into short paper on pears recently
In The Rural New Yorker. He gives a list
Of varieties which may be depended on, as
follows:
In a general home orchard: For sum-
mer-Bartlett, Clapp, Petite Marguerite,
Tyson For autumn-Belle Lucrative, Beurre
Superfin, Duchess, Howell, Seckel. Sheldon,
Onondaga, Anjou, Clairgeau. For winter
Lawrence, Jones, Winter Nelis and Josephine
de Malines.
Mr.. Powell says further: or summer pears
would class the Tyson as my favorite. OF
autumn pears, and OF all pears the Sheldon is
the most perfect. 1t should be gathered in
September, before 1t is in any way mature,
except in growth, and placed in a fruit room
or cool cellar. Here it will keep until the
middle Of November and then-well, il is
worth gold, for on the table it is unequaled
But the noblest Roman of them all is the
Anjou. Almost as good as the Sheldon. it il
a wonderful producer, bearing every year
and keeping until December or even January
j do not know Of one fault in this pear in
either tree or fruit. The tree is perfect in
form, and has a rich foliage, and is not at all
inclined to blight. The fruit, borne every
year, Is large, smooth and ripens a bright
yellow. II picked early in October, it keeps
rs easily as an apple, and can be eaten or
marketed when the market calls for it. The
ripening Of all such pears can be fastened by
bringing them out of cool and dark into
warmer rooms.
II planting a large orchard for profit,
would select Bartlett, Clapp, Howell, Shell
don, Anjou, Onondaga, Clairgeau and Law
renee But would make the orchard to con.
sist one-half of Anjou, and follow hard after
with Sheldon, Onondaga and Clairgeau.
Bartlett is unquestionably immensely profit
able IL one is close to first-class market; but
without good culture it is sure to be knobby,
and it is not long keeper.
A few varieties, especially Louise Bonnie,
need to he left on the trees till ready to fall.
Others, like Clapp, must be picked a good
many days before they are ripe and D.ellow.
Pear trees -hould he headed low. OF all
things keep the professional trimmer out of
your pear orchard. Pear trees despise him,
and tree lover i,ltes him. He will cut your
trees after preconceived patterns, whereas
no trees are more individualizeo than the
pear. -..
The same writer regards mulching as the
best remedy against pear blight. He re-
marks: Mulch pears heavily and always. The
best material is in rich lands, coal ashes; in
barren lands, long manure. The mulch
should, once year, in midsummer, be lifted
away and the soil be carefully loosened with
fork and all grass and weeds removed: the
mulch must be then replaced; but an igno-
rant hand must be carefully watched during
this process. The mulch tends to develop
roots near the surface, and careless use VI
the fork win destroy these.