76 Journal of AgrunUure, Victoria. [10 Feb., 1919. 



PEAR GROWING IN VICTORIA. 



History and Evolution of the Pear. 



By E. Wallis, Orchard Supervisor. 



Botanically considered, tlie pear is closely allied to the apple, being 

 classed under tiie Pomese section of tlie very extensive order Roseacae 

 or Rose family. It is indigenous to the United Kingdom and to parts 

 of Europe and Asia. 



Although a fruit of great antiquity, having been grown by the 

 Greeks and the Romans early in their history, it was not until the 

 seventeenth century that any marked improvement in the quality of 

 the pear was made. In fact, the credit belongs to the horticulturists 

 of the last century for the greatest quality improvement which has 

 resulted in the present high standard of perfection of the pear. It 

 may be said that there is no fruit except the apple which provides so 

 great a range in the selection of varieties by which every taste may be 

 gratified as the pear, the flavour of which varies almost to the same 

 extent as the perfume of flowers. Yet, high though this standard 

 undoubtedly is, the possibilities of hybridization are by no means 

 exhausted. We have a regular succession of good quality pears after 

 "Williams Bon Chretien ripens, but the quality of most of the earlier 

 ripening varieties is very poor. There is, therefore, room for experi- 

 ments in the raising of satisfactory early varieties to take the place 

 of some now grown and which might be permitted to go out of cultiva- 

 tion without any loss to the pear-growing industry. 



When we take a luscious pear such as Williams Bon Chretien, with 

 its finely textured flesh and juicy, melting, and highly flavoured quali- 

 ties, it is hard to realize that such a pear has been evolved from a 

 fruit harsh, woody, and quite unpalatable. Such, however, is the case, 

 and although we cannot make an actual comparison with the fruits as 

 mentioned, a reference to Plate ]^o. 1 will show the great change that 

 has been wrought in the natui*e of the wood. Pig. a indicates the 

 thorny nature of pear wood in its natural state, while even a casual 

 glance at Fig. b will show the fruitful appearance of the buds on a 

 piece of wood taken from a Williams Bon Chretien tree. 



Some splended varieties, such as Bartlett (known here as Williams 

 Bon Chretien), Broompark, Howell, and others, are of either British 

 or American origin, while a Victorian horticulturist — the late J. C. 

 Cole — was successful in raising some good varieties, including two of 

 high class — ^Hadame Cole and Winter Cole — from that splendid pear 

 Winter N'elis. But it is principally to Belgian and French horticul- 

 turists that credit must be given for raising the greatest number, includ- 

 ing Beurre Bosc and Josephine, the former being raised by Professor 

 Van Mens, who is said to have made the improvement of the pear his 

 life-work. 



In addition to P. Communis, there is also the Chines© variety, known 

 as the Sand Pear (P. Sinensis), which although of low grade as an 

 edible fruit, has been crossed with the more refined European varieties 

 with good results. _ For instance, Kieifer, a good camung and culinary 

 vaTdety, with distinct pineapple flavour, was obtained in this way, as 



