OLD BAKING PEARS. CLASS I. 129 



lowish green, but obscure red or brown next the sun ; flesh 

 very hard, coarse, austere, but good baked or stewed. It 

 does not succeed on the quince. November to February. 



14. *!RON PEAR. 



Rather large ; its color a yellowish or iron russet ; form 

 rather oblong, regular, narrowing a little towards the sum- 

 mit ; flesh breaking, juicy, and astringent. This pear keeps 

 till May, is a good bearer, and an excellent baking sort. 



POIRE DE TONNEAU. Bon Jard. Lindley. 



BELLE DE JERSEY, UVEDALE'S ST. GERMAIN. 



PICKERING, UNION, UDALE'S WARDEN. 



Fruit very large, oblong, tapering to the crown, but 

 compressed between the middle and the stalk ; in form of 

 a cask ; skin smooth, dark green, but brown next the sun; 

 at maturity yellow and red; flesh white, hard, austere; 

 juice astringent. An excellent pear to cook. 

 WARDEN. 



Medium size, turbinate form, of a dark russety yellow 

 color. An autumn fruit, and excellent for cooking. This 

 is a very productive yariety. 



15. *POUND PEAR. 



One of the most valuable of our winter baking pears. It 

 is highly esteemed, and is raised in considerable quantities, 

 and barrelled for the markets or for exportation. The trees 

 are extraordinary for their vigorous growth and productive- 

 ness ; the fruit is very large, oblong, pyramidal, rounded 

 at the crown, diminishing towards the stalk, which is very 

 strong ; of a rusty green color, but brownish red next the 

 sun ; firm, breaking, juicy, and astringent ; most excellent 

 for baking or preserving. It will keep till April or May. 



It may not, perhaps, be improper here to subjoin a list of 

 such still existing varieties, as M. duintinie has, in his day, 

 in a more extensive and partly obsolete list, denounced and 

 designated as pears of indifferent quality, and bad pears. 

 I refer to the edition of Mr. Evelyn, printed in 1693. I do 

 not, however, assert that this list is to be considered an in- 

 fallible guide, but I believe it to be generally so ; and if 

 true at that distant day, how much more reason have we 

 for believing it is at least equally true now ! 



I add the following still existing varieties, which, on the 

 authorities which I annex to each, have been denominated 



