468 THE FBUIT MANUAL. 



of the cold and exposed parts of England in great perfection, as from 

 Delamere Forest in Cheshire, and some parts of Yorkshire. 



Now that so many new varieties of pears have been introduced of late years, 

 our northern gardeners are not so confined to the Achan as their ancestors were, 

 and it has now to encounter many a formidable rival. But the time was when 

 this variety was with them the very ideal of a winter pear, to which nothing could 

 even approach. Some years ago, before the railways were in existence, a Scotch 

 gardener of the old school set out from a northern port by sailing-smack on a visit 

 to London. Being a man in easy circumstances, a little adventurous, and of an 

 inquiring mind, he wanted to extend his knowledge and see how gardening was 

 managed in the south. This good man was one of the old school even in those 

 days, and had formed his own notions of things. His attire consisted of the time- 

 honoured blue coat, with large yellow buttons, yellow waistcoat, and his nether 

 garments and leggings were drab. He carried a stout umbrella, which, like himself, 

 was inclined to corpulency. Among the places he visited was the Chiswick 

 Garden of the Horticultural Society, and, being in the autumn, he was intro- 

 duced to the fruit-room. His attendant showed him all the new pears, which at 

 that time had not long fruited in this country. He tasted first one and then 

 another, but none of them in his estimation could approach the Achan. He was 

 assured that they were infinitely superior to that variety, and that in the south it 

 was not of any account. Still he insisted there was no pear like the Achan. 

 Beurre Diel, Beurre Bosc, and even Marie Louise, were all tried in succession, 

 but the invariable reply was, "There's nane o' them like the Achan." At last a 

 fine showy fruit of bright yellow colour and a glowing red cheek was presented. 

 " What ca' ye that ? " said our friend. " That's the Achan," said the attendant. 

 This argumentum ad hominem seemed too much for him, as he stared at his 

 informant in blank astonishment ; but he was not to be driven from his position, 

 and, with an indignant assurance, he replied, " Na, na, that canna be oor Achan." 



I have never been able to trace the origin of the name of this pear, but I have 

 no doubt but that it was introduced into Scotland from Norway at a very early 

 period. When it is considered how close the relations were that existed between 

 Scotland and Scandinavia, there is every reason to believe that this is its origin. I 

 am strengthened in this belief from having seen it at the International Fruit Show 

 of 1862, in a collection from Norway, under the name of Bouchrefin. 



The variety that is grown in some parts of Scotland under the name of Grey 

 Achan is the Chaumontel. 



Ach Mein Gott. See Ah ! Mon Dieu. 



ACLD ALINE. Fruit, above medium size, three inches and a half 

 high and two inches wide ; ohovate. Skin, shining, bright green at 

 first, but changing to yellowish green as it ripens ; on the side next 

 the sun it is somewhat mottled with red, and the whole surface is 

 strewed with reddish brown dots. Eye, small, with short segments, 

 set in a round shallow basin. Stalk, thin. Flesh, yellowish white, 

 half buttery and half melting, gritty at the core, very juicy, and with 

 a brisk sub-acid flavour. 



An October pear, with nothing but its acidity to characterise it. 



This is a seedling of Van Mons, and was sent to the Horticultural Society of 

 Paris in 1833, under the number of 1253, and, being so very acid, was called 

 Acidaline. In his catalogue under this number Van Mons says, " Forme de Beurre 

 d'Hiver, excellente ; tres a propager." 



ADAM (Beurre Adam). Fruit, below medium size, two inches and 

 a quarter wide, and about two inches and three-quarters long ; Doyenne- 



