WINTER PEARS. 429 



most abundantly. It is of no value for the dessert, but vvould 

 probably prove a good market fruit It derives its name from the 

 forest of Heri in Bretagne. 



Fruit of medium size, roundish. Skin greenish-yellow, with 

 a reddish blush. Stalk an inch and a half long, slender, curved. 

 Calyx open, slightly sunk. Flesh tender, juicy, free from 

 grit, with an anise-like flavour. Fit for cooking from October 

 to January. 



195. BLACK WORCESTER. Thomp. 



Black Pear of Worcester. Lind. Man. 

 Parkinson's Warden. 



A very profitable market fruit, bearing always heavy crops of 

 kitchen pears, which are esteemed for cooking. The branches 

 incline downwards with the weight of the fruit. Young shoots 

 dark olive, diverging. Fruit large, obovate or oblong. Skin 

 thick, rough green, nearly covered with dark russet. Stalk one 

 half to an inch long, stout, planted with but little depression. 

 Calyx small, and set in a moderate hollow. Flesh hard and 

 coarse, but stews and bakes well. November to February. 



196. BERGAMOT, EASTER. Mill. Lind. Thomp. 



Bergamotte de Paques. Duh. Winter Bergamot. 



Bergamotte d'Hiver. Paddrington. 



Bergamotte de Bugi. Royal Tairling. 



Bergamotte de Toulouse, Terling. 



Robert's Keeping. 



The Easter Bergamot is a second rate, winter dessert pear, 

 but it is one that we consider well worthy of cultivation. It 

 bears, with us, very large crops of handsome pears, which are 

 very tender, excellent stewing pears, all winter, and keep ad- 

 mirably till late in the spring, when they are agreeable for the 

 table. It is much inferiour to the Easter Beurre for eating, and 

 it is readily distinguished from that variety by the rounder form 

 and lighter colour of its fruit, as well as the greenish hue of the 

 young shoots. It is a thrifty old French variety. 



Fruit medium to large, roundish-obovate, narrow at the stalk. 

 Skin smooth, pale green, thickly speckled with conspicuous, 

 light gray dots, and becoming pale yellowish at maturity. Stalk 

 varying from three-fourths to an inch and a half in length, set 

 in a very slight depression. Calyx small, and placed in a 

 very shallow basin. Flesh white, crisp, juicy and melting at 

 maturity, with a sprightly flavour. February to May. 



