28 THE BOOK OF PEARS AND PLUMS 



Malines, Winter Nelis, Bon Chretien, B. Superfin, 

 Thompson's, Fondante d'Automne, are among the best. 

 A warm autumn makes a vast difference. B. Diel then 

 becomes first rate, so do Passe Crassanne, Olivier de 

 Serres, Bergamotte Esperen, B. d'Anjou, B. Sterkmans, 

 and others. 



COOKING PEARS 



Growers should keep in mind that dessert pears often 

 cook well if gathered before they are ripe. Stewed 

 pears are excellent food in every way ; pears that do 

 not ripen well can be utilised thus. There are special 

 sorts pre-eminently good. Verulam and Bellissime 

 d'Hiver, very fertile as bushes or cordons, keep and 

 cook well. Catillac and Uvedale's St Germain are very 

 large, the latter often enormous ; the fruit sometimes 

 exceeds 2 Ib. if the tree is well fed. The two last 

 are spreading as bushes, but do well as cordons. 

 Bellissime d'Hiver was the favourite C. pear of the 

 famous Dr Hogg. Vicar of Winkfield is also good, 

 but not so lasting. Cooking pears should begin 

 in September and last until April. B. Clairgeau 

 is regarded by the R.H.S. as a cooking pear. It is 

 free-bearing and handsome, but not lasting. Directeur 

 Alphand (new) is described as very large, but needs 

 sun to ripen. 



EARLY PEARS 



These are not important (except for sale), as so many 

 fruits of other kinds are usually abundant. Doyenne 

 d'fite is the first in. Double-grafted on the Quince, 

 it is very fertile. Next comes Citron des Carmes, a 

 great French favourite. The fruit of this is said to be 

 fine when the tree is double-grafted. Crawford, a 

 favourite Scotch pear, is regarded as it's superior north 



