PERRY PEARS. 



213 



short, stout, and irregular, inserted rather obhquely, without 

 depression. Flesh : firm, crisp and juicy, with an astringent after 

 taste. Juice : plentiful, deep straw colour. 



The chemical analysis of the juice of the Thorn Pear 

 (season 1882), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 

 College, Dublin, gave the following results : — 



The juice of the Thorn Pear makes a strong second-class perry 

 — or cider, as the season may require. "A good useful liquor for 

 home consumption," but it seems to require also a good country 

 constitution to bear it, for "when fresh," the same informant added, 

 "it will rout a body out well." It is a very early variety, and ripens 

 all at once. As soon as a single pear falls to the ground, the fruit 

 should be gathered and crushed. It is a very favourite pear in 

 cottage gardens, for it stews well, and makes excellent pies and 

 puddings. 



The trees are small in size, and bushy, with stiff branches and 

 large leaves. They bear too freely to make much wood. The 

 trees bear so well, and the "fruit runs so much liquor," that its 

 popularity in the gardens around Ledbury, and in Worcestershire, is 

 very great. 



