_To Preserve Pears_ (from an old author).--Pare them very thinly and simmer in a thin syrup; let them lie a day or two in the syrup. Make the syrup richer, and simmer again, and repeat this process 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, which makes them more moist and rich, and dried as wanted. Jargonelles are said to be the best for this purpose. _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. [8] John Wright, "Profitable Fruit Growing." PLUMS AND DAMSONS What is the finest fruit in the world? The secretary and the superintendent of the R.H.S. (in vol. xxvi., parts ii. and iii. of the _Journal of the R.H.S._) agree in thinking that Goldoni, a yellow nectarine raised from a peach by the late Francis Rivers is, when properly ripened, without exception, the finest fruit in the world. It has not been my privilege to taste it, yet I venture to think that a thoroughly ripened plum of one of the best varieties must come near it. The incessant demand for greengages is a testimony to the popularity of the plum as a dessert fruit. Next to the apple, it is the most useful of our fruits. ORIGIN OF THE PLUM