"J. H. P.," Dayton, Ohio, writes : " A few words on the proper ripening of pears in your last number suggests that information from yourself, Pres. Wilder, or other competent authority on that subject, in the October number, would be highly appreciated. For many kinds a good cellar, properly ventilated, answers very well, but for others - Winter Nelis, Lawrence, Beurre D'Arenbergh, and probably many others - this does not answer with me, and I, and doubtless many others, would be glad to have the way that has proved successful.

[As noted in our last, there are little peculiarities in pear ripening that can only be discovered by the experience and observation of those who pay close attention to each variety. One kind loves to be gathered at a comparatively early stage, while another insists on being allowed to remain on the tree as long as possible. And even these requirements, we fancy, will vary in the same variety with different localities. It would serve a very useful purpose if those friends who have discovered the whimsicalities of these particular varieties, so as to have the very best results from them, would give their experience for the benefit of lovers of good pears. - Ed. G. M].