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added allowed August bear better Beurré boiling Bon Chrétien BOOK bottles boxes branches buds bushes cherries close cold compact cooking cordons covered crop cut back damsons dessert Duchess early Favourite feet Fertility four fresh fruit Gage gallons Garden gathered given grafting ground grow growers grown growth habit half Hardy heavy horizontal inches July keep late latter leaves light lime Louise Bonne lower manure Marie Louise mixture needed November October once orchard pears Pitmaston placed planting plum possible pots Price probably protected pruning pyramids Quince recommended removed require ripe Rivers roots season September shoots side soft soil sometimes soon soot sorts spraying spring stake standards stem Stop strong summer taken trained trees usually varieties vigorous wall warm weather winter wire wood
Page 57 - ... Pears. — Pare and halve, or quarter, large pears, according to their size ; throw them into water, as the skin is taken off before they are divided, to prevent their turning black. Pack them round a block-tin stew-pan, and sprinkle as much sugar over as will make them pretty sweet, and add...
Page 56 - Pare them very thin, and simmer in a thin syrup ; let them lie a day or two. Make the syrup richer, and simmer again ; and repeat this till they are clear ; then drain, and dry them in the sun or a cool oven a very little time. They may be kept in syrup, and dried as wanted, which makes them more moist and rich.
Page 56 - Cover them close, and stew three or four hours ; when tender, take them out, and pour the liquor from them. Baked Pears. . These need not be of a fine sort ; but some taste better than others, and often those that are least fit to eat raw. Wipe, but do not pare, and lay them on tin plates, and bake them in a slow oven. When enough to bear it, flatten them with a silver spoon.