FRUITS. 307 
edge. Wash, and pick equal quantities of currants, and sultanas ; 
peel some Wellington apples, and cut them into quarters, which 
are to be cut again into the thinnest possible slices, so as to well 
cover ihe base of the paste with these slices of apples, and with 
the currants, and sultanas. Now place three-quarters of a 
pound of castor sugar in a basin, and work well into this nine 
yolks of eggs, and whip the whites. Mix in lightly half a pound 
of finely-sifted flour, adding a little ground cinnamon, putting 
in the whipped whites last. Fill up the paste containing the 
apples, currants, and sultanas with this mixture, and bake in a 
moderate oven, being very careful that the bottom paste is 
well cooked. When the cake is done, sprinkle it over with fine 
cinnamon-sugar, cut it out in pieces, and serve cold in a napkin.” 
Pears are a colder fruit than apples, having an astringent 
quality, with an earthy substance in their composition. Their 
cellular tissue contains minute stony concretions which make 
the fruit in most of its varieties bite short, and crisp. Pears 
owe their special taste to an amylacetate; they also contain 
malic acid, pectose, gum, sugar, albumin, mineral matter, 
cellulose, and water. When peeled they constipate, but with 
their skins on they are somewhat laxative. Lemery told about 
Pears (1675): ‘They create an appetite, and do fortily the 
stomach; those that be of a sour and harsh taste are more 
binding than the others, and fitter to stop a looseness.” Perry is 
a fermented drink brewed from the juice of Pears ; it is described 
by Gerarde as “a wine made of the juice of Pears, called in 
English, Perry, which purgeth those that are not accustomed 
to take thereof, especially when it is new. Notwithstanding, 
it is a wholesome drink (being taken in small quantities) as wine ; 
it comforteth, and warmeth the stomacke, and causeth good 
digestion.” The Barland Pear, which was chiefly cultivated 
in the seventeenth century, still retains its health, and vigour; 
the identical trees in Herefordshire which then supplied excellent 
liquor, continuing to do so in this, the twentieth century. 
During Henry the Highth’s reign a “Warden” Pear (‘‘wearden,” 
because long-keeping) was commonly grown In orchards. 
Evelyn, in his Pomona, says: “ Pears are nourishing, especially 
the baked Wardens, edulcorated with sugar, and are exceed- 
ingly restorative in consumptions; the Perry being a great 
cordial.” The chemical gout of Pears can be artificially imitated 
in the laboratory, and an essence made thus is used for flavouring 
