THE PEARS OF NEW YORK 35 



when there will not be a spot or blemish to bee seene on the outside, or in 

 all the peare, untill you come neare the core. 



" The Wilford peare is a good and a faire peare. 



" The Bell peare a very good greene peare. 



" The Portingall peare is a great peare, but more goodly in shew than 

 good indeed. 



" The Gratiola peare is a kinde of Bon Chretien, called the Cowcumber 

 peare, or Spinola's peare. 



" The Rowling peare is a good peare, but hard, and not good before 

 it bee a little rowled or bruised, to make it eate the more mellow. 



" The Pimpe peare is as great as the Windsor peare, but rounder, 

 and of a very good rellish. 



" The Tumep peare is a hard winter peare, not so good to eate rawe, 

 as it is to bake. 



" The Arundell peare is most plentifull in Suffolke, and there 

 commended to be a verie good peare. 



" The Berry peare is a Svmimer peare, reasonable faire and great, 

 and of so good and wholesome a taste, that few or none take harme by 

 eating never so many of them. 



" The Sand peare is a reasonable good peare, but small. 



" The Morley peare is a very good peare, like in forme and colour 

 unto the Windsor, but somewhat grayer. 



" The peare pricke is very like tmto the Greenfield peare, being both 

 faire, great, and good. 



" The good Rewell is a reasonable great peare, as good to bake as to 

 eate rawe, and both wayes it is a good fruit. 



" The Hawkes BiU peare is of a middle size, somewhat like unto the 

 Rowling peare. 



" The Petworth peare is a winter peare, and is great, somewhat long, 

 faire, and good. 



" The Slipper peare is a reasonable good peare. 



' The Robert peare is a very good peare, plentifull in Suffolke and 

 Norfolke. 



" The Pound peare is a reasonable good peare, both to eate rawe, and 

 to bake. 



" The Ten Pound peare, or the hvmdred potand peare, the truest and 

 best, is the best Bon Chretien of Syon, so called, because the grafts cost 

 the Master so much the fetching by the messengers expences, when he 

 brought nothing else. 



" The Gilloflower peare is a winter peare, faire in shew, but hard, and 

 not fit to bee eaten rawe, but very good to bake. 



" The peare Couteau is neither good one way nor other. 



