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[Jwlehman@aol.com]

In a message dated 10/4/2012 9:52:45 A.M. Eastern Daylight Time,  
qazingulaza@gmail.com writes:

And for  the record I make gallons and gallons of dry white wine with
them, people  often thinking they are drinking grapes....
The cider left to partially ferment then drink is great. Carbonated pear  
juice. 
>From lpittman@murraystate.edu  Thu Oct  4 10:49:13 2012
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Date: Thu, 4 Oct 2012 09:49:05 -0500
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From: Louis Pittman <lpittman@murraystate.edu>
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Subject: Re: [nafex] Kieffer Pear
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Growing up in the Deep South, Keiffer was one of a handful of iron-clad
pears that could survive the annual onslaught of fireblight, take a licking
and keep on ticking.
Rarely saw an old farmstead without an old, unkempt but prolific Keiffer -
and still see 'em hanging on around the countryside.  It was the pear of my
childhood - and what I expect a pear to be - firm, juicy, somewhat gritty,
and flavorful.  No soft, cloying 'butter'pears for me!
Good to eat fresh, excellent for canning.  Rumors abound of tons of Keiffer
fruit leaving the country to return in cans labeled 'Bartlett'(which is,
allegedly, its pollen parent)

Lucky

On Thu, Oct 4, 2012 at 9:36 AM, <Jwlehman@aol.com> wrote:

>
>
> In a message dated 10/4/2012 9:52:45 A.M. Eastern Daylight Time,
> qazingulaza@gmail.com writes:
>
> And for  the record I make gallons and gallons of dry white wine with
> them, people  often thinking they are drinking grapes....
> The cider left to partially ferment then drink is great. Carbonated pear
> juice.
> __________________
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