PYR 



P Y R 



the sun, and becomes ripe in the beginning of 

 September. 



The Musk Orange, in which the skin is green, 

 and the flesh melting. It ripens in the beginning 

 of September. 



TheAvor.it, or August Muscat) which has a 



smooth skin of a whitish yellow colour; the 

 juice is richly sugared and perfumed, and it is 



esteemed one of the best Summer Pears vet 

 known. It is a great hearer, and becomes ripe 

 in the beginning of September. 



The Rose, or Thorny Hose, which is shaped 

 like the Great Onion Pear, but much larger, of 

 a yettowish-ereen colour, but a little inclining 

 to red next the sun. The flesh is breaking, and 

 the juice musky. It becomes ripe in the be- 

 ginning of September. 



The Poire du Puchet, which has the flesh soft 

 and tender, and the juice sugary. It ripens in 

 the beginning of September. 



The Perfumed Pear, which is of a deep red 

 colour spotted with brown ; the flesh melting, but 

 dry, and has a perfumed flavour. It ripens in 

 the beginning of September. 



The Salviati, which is red and yellow next 

 the sun, but whitish on the other side ; the flesh 

 is tender, and the juice sugary and perfumed. 

 It ripens about the middle of September. 



The Rose Water, which baa the skit: rough, 

 and of a brown colour, the juice very sweet, 

 tasting like rose-water. It ripens in the latter 

 end of September. 



The Russelet, in which the flesh is soft and 

 tender, and the juice agreeably perfumed. It 

 ripens in the latter end of September. 



The Great Mouth water, which has the flesh 

 melting and full of juice. It ripens about the 

 latter end of September. 



The Prince's Pear, which has a highly-fla- 

 voured juice, and is a great bearer, ripening 

 about the latter end of September. 



The Summer Bergamot, which is sometimes 

 called Ilamden's Bergamot. The flesh is melt- 

 ing, and the juice highly perfumed. It ripens 

 about the- latter end ot September. 



The Autumn Bergamot, which is smaller than 

 the former; the flesh is melting, and the juice 

 highly perfumed. It is a great bearer, and ripens 

 in the beginning of October. 



The Summer Bonchretien, which is very full 

 of juice, and is of a rich perfumed flavour. It 

 ripens about the middle of September. 



The Beurre Rouge, (the Red Butter Pear,) 

 which has the fie=h very melting and full of a 

 rich sugary juice. It ripens in the beginning of 

 October, and, when first gathered from the tree, 

 is one of the very best son of pears. 



The Dean's Pear, which has the flesh melting 



and full of juice, which is very cold. It is a jrcat 

 bearer, and ripens in the beginning of October. 



The Swiss Bergamot has a melting flesh, and iv 

 full of juice. It i i pens in the beginningol October. 



The Long Green, in which the flesh is melt- 

 ing and full of juice, h ripens in the latter end 

 of October. It is, by some, reckoned the same 

 with the Mouthwater. 



The White and Gray Monsieur John, which 

 are the same ; the difference of their colour pro- 

 ceeding from the different soils and situations 

 wherein they grow, or the stocks on which th< \ 

 are grafted. If this (.ear b^ rightlv man 

 there are not many sorts in the same season to 

 be compared with it. The flesh is breaking, and 

 full of a rich sugared juice. It ripens in the lat- 

 ter end of October, or beginning of November. 



The Flowered Muscat, which is an excellent 

 pear; the flesh is very tender, and of a delicate 

 flavour. It ripens in November. 



The Vine Pear, which is of a dark red colour ; 

 the flesh very melting, and full of a clammy 

 juice. It comes into eating in November. 



The Rousseline Pear, which is of a deep red 

 colour, with spots of gray ; the flesh is very 

 tender and delicate, and the juice very sweet, 

 with an agreeable perfume. It ripens about the 

 latter end of October, but does not keep. 



The Knave's Pear, which has the flesh fine 

 and tender, and the juice very much sugared. It 

 ripens in the latter end of October. 



The Marquis Pear is a pear which, when it 

 does not change yellow in ripening, is seldom 

 good ; but if it does, the flesh will be tender, 

 delicate, and very full of juice, which is sugared. 

 It conies into eating in November. 



The Crasane Pear, which has the flesh ex- 

 tremely tender and buttery, and full of a rich 

 sugared juice. It is the very best pear of the 

 season, and conies into eating about the latter 

 end of December. 



The Lansac, or Danphine Pear, which has the 

 flesh yellow, tender, and melting; the juice is su- 

 gared, and a little perfumed. It is in eating the 

 beginning of December. 



The Martin Sec (the Dry Martin), which is 

 almost like the Russelet in shape and colour; 

 the flesh is breaking and fine; and the juice 

 sugared, with a little perfume. It is in eating 

 about the beginning of December. 



The Amadot, which is rather dry, but high- 

 flavoured : it is in eating about the middle of 

 December. 



The Little Lard Pear, which is extremely fine; 

 the flesh melting; the juice much sugared, and 

 has an agreeable musky flavour, ft is in eating 

 the latter end of December, and is esteemed one 

 of the best fruits in that season. 

 SO c 



