The Vicar pear has not been valued as it deserves. As the tree grows larger it bears larger and better fruit. Few pears are handsomer or better flavored than a good specimen of the Vicar. But its goodness depends very much upon the treatment it has had. I know of a gentleman who always had his Vicars pruned when the fruit was as large as a hickory nut. If the fruit was growing in clusters close together, two were always taken out of every three, keeping the fruit well separated. When the fruit was gathered it was not put up, but kept out in the cool air until frost was expected. Then each perfect pear was wrapped in thin paper and placed carefully in boxes or barrels, and removed to the cellar until February. Then it was sent to Boston market and brought a good price. The Vicar is a good fruit for eating when fully ripe, also for cooking even before it is fully ripe. The old fashioned "boiled dish" is much improved by plain boiled pears. They are delicious baked in plates with no addition of sugar and the plate only half filled with water, covering to prevent burning; also pared and cooked in a deep crock with the addition of sugar and water. They are also excellent for marmalade, paring and quartering, and when nearly done adding a glass of quince jelly to give a flavor unsurpassed.

Made into marmalade without paring, only quartering, and chopping finely, they are excellent, putting less sugar and adding sweet cider. - M. S. W.