P Y R 



The Louisboa (the Good Lewis), which 

 has the flesh extremely tender, and full of a 

 very sweet juice. It is in eating about the mid- 



dle or December. 



The Col mar Pear, which is very tender, and 

 the juice greatly sugared. It is in eating about 

 the beginning of January, and is esteemed an 

 excellent fruit. 



The L'Eschasserie, which has the flesh melt- 

 ing and buttery; the juice is sugary, with a 

 little perfume. It is in eating about the first of 

 January. It bears best on standards. 



The Virgoukuse Pear, which is esteemed by 

 some as one of the best fruits of the season; 

 the flesh is melting, and full of a rich juice. It 

 is in eating about "the first of January. In dry 

 and cold seasons it is very apt to crack, which 

 greatly diminishes its value. 



The Ambrette, which is esteemed a very good 

 pear; the flesh is quite melting, and full of 

 sweet perfumed juice. It comes into eating 

 about the beginning of January. 



The Epine d'Hyver (the Winter Thorn Pear) , 

 which has a very tender buttery pulp, of an agree- 

 able taste, with a sweet juice highly perfumed. 

 It is in eating about the latter end of December. 

 The St. Germain Pear, which is a fine fruit 

 and keeps long; the flesh is melting, and very 

 full of juice, which in a dry season, or if planted 

 on a warm dry soil, is very sweet. It is in eat- 

 ing from December till February. Mr. Forsyth 

 remarks, that it is " an excellent bearer, when 

 planted as a dwarf standard, aud comes in suc- 

 cession after the same sort of pears on wall-trees 

 are over." 



The St. Austin, which is pretty full of juice, 



and which is often a little sharp ; the flesh is 



tender, but not buttery. It is in eating the latter 



end of December, and continues good two 



months, or longer. 



The Spanish Bonchretien, which is a large 



fine pear ; the flesh is breaking, and the juice 



sweet. It is in eating in January. 



The Wilding of Cassoy, which is also called 



the Small Winter Butter Pear, is a small fruit ; 



the flesh is melting, and the juice very rich : it is 



an excellent bearer on standards. It is in eating 



in January. 



The Martin Sire, or the Lord Martin, which 



is a good fruit ; the flesh is breaking and full of 



juice, which is very sweet and a little perfumed. 



It is in eating in January. 



The Winter Russelet, which has the flesh 



buttery and melting, and generally full of a sweet 



juice. It is in eating in the latter end of January. 

 The Franc Real, or the Golden End of Winter, 



which is only esteemed for baking. 



The Brown Beurre, which is of a reddish- 



P Y R 



brown colour on the side next the sun, and yel- 

 lowish on the other side. The flesh is melting, 

 and full of a rich juice. It ripens in October, 

 and is esteemed an excellent pear. 



The Holland Bergamot, Amoselle, or Lord 

 Cheney's, which is a very good pear ; the flesh 

 is half buttery aud tender, and the juice is highly 

 flavoured. It keeps from the end of January 

 till April. 



The German Muscat, which is an excellent 

 pear; it is buttery and tender, and the juice is 

 highly flavoured. It is in eating from February 

 till April or May. 



The Pear of Naples, or Easter St. Germain, 

 which is half-breaking ; the juice is sweet, and 

 a little vinous. It is in eating in March. 



The Winter Bonchretien, which is very large; 

 the flesh is tender and breaking, and is very full 

 of a rich sugared juice. It is in eating from 

 the end of March till June. 



The La Pastorelle, which is tender and but- 

 tery, and the juice sweet. It is in eating in 

 March. 



The St. Martial, or the Angelic Pear, which 

 has the flesh tender and buttery, and the juice 

 very sweet. It is in eating in March. 



The Wilding of Chaumontelle, which is 

 melting, the juice very rich, and a little per- 

 fumed. It is in eating in January. 



The Brown St. Germain, which is a very fine 

 high-flavoured pear on dwarfs and standards, 

 and comes in after the Wall St. Germain. It 

 continues in eating from December to the end 

 of March. 



The Pear d'Auch, which was introduced by 

 the late Duke of Northumberland. It much re- 

 sembles the Colmar, but is fuller towards the 

 stalk. It is in eating from Christmas to April, 

 and is, without exception, the best of all the 

 Winter Pears. 



The Swan's Egg, which is a middle-sized 

 pear, in shape like an egg ; it is of a green co- 

 lour, thinly covered with brown ; the flesh is 

 melting, and full of a pleasant musky juice. It 

 comes in eating in November. It is healthy, 

 and bears well either as a standard or in any 

 other way. 



The Bergamot de Pasque, which has also the 

 following names : — the Terling, the Amoselle, 

 the Paddington, and the Tarquin. It is a fine 

 handsome fruit, green when gathered, and of a 

 yellowish or straw colour when ripe. It comes 

 into eating about the month of April, continues 

 till June, and makes a very handsome appear- 

 ance at table. 



The Golden Beurr6, which is a very fine pear; 

 it is of a beautiful scarlet colour next the sun, 

 and of a gold colour on the other side. The 



