To Bake 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 are best for baking. Wipe, but do not pare, and lay them on tin plates, and bake in a slow oven. When soft enough to bear pressure, flatten them with a silver spoon. When done thorough, put them on a dish. They should be baked three or four times, and very gently.
To Stew Pears.—Pare, 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 them turning black. Pack them round a block tin stewpan, and sprinkle as much sugar over as will make them pretty sweet; add lemon-peel, a clove or two, and some allspice cracked; just cover them with water, and add a little red wine. Cover them close and stew three or four hours; when tender, take them out, and strain the liquor over them.
FOOTNOTES:
[1] See Cheal, "Fruit Culture," p. 8.
[2] Rivers.
[3] See an excellent article on Pears in new edition of Thompson's "Gardeners' Assistant," by R. L. C.
[4] See elaborate account in the "Watson's G.'s Assistant," vol. iv. p. 116.
[5] See "Miniature Fruit Garden," p. 64.
[6] See Watson, vol. v., "Storing."
[7] Hedge-sparrow smaller, duller in colour, eggs bluish green, builds in hedges; house-sparrow, eggs white, with brown spots, nests in trees and buildings.