The summer pears are perishable, but the late pears hold, many of them, up to Christmas, and by the use of cold storage can be held indefinitely, and are found in our markets up to warm weather in the spring.

Pears are standard and dwarf. The pear is dwarfed by budding or grafting it on the quince. These dwarf trees are shorter lived than the standards, but produce finer specimens of fruit.

The Bartlett pear is one of the grandest of pears in any way. One of the best early pears is the Manning, and Doyenne d'Ete is a good one. Clapp's Favorite is a good pear. Duchess, Duch-esse d'Angouleme, is a very large pear and coarse of texture, but when well ripened is very palatable. It cooks well. Anjou is one of our very best and highest-flavored pears. The Howell is much like the Bartlett, and has a very white flesh. The Seckel is only excelled in flavor by Dana's Hovey, the highest flavored of all pears. These two pears are very late, in their prime in October, November, and December. Lawrence comes later and is a delicious pear. Bosc is another delicious late pear; and so is Sheldon. Kieffer and Garber are among the Oriental pears. They are not first class eaten out of hand, but are invaluable for canning and cooking.

In season, which is prolonged, California sends us several good pears. The best are the Easter, the Bartlett, the Winter Nelis, the Anjou, and the Doyenni du Corniche. Winter Nelis is the best of these. The Bartletts are beautiful but not equal in flavor to the Eastern Bartletts. The three highest flavored pears are the Dana's Hovey, the Seckel, and the Bosc, in the order here named.

The chemical composition of the pear is as follows: Water, 74.1; proteids, 1.2; fat, 8; car-drates, 14.2; ash, .5. Fuel value per pound, 310.

Pears are stronger food than peaches, but not as strong as apples.