XVII. PEARS. 



The new and superior sorts added to this important class of fruits 

 have proved most valuable acquisitions. The greater part of 

 them have been obtained from Belgium, and have far exceeded 

 the expectations generally formed of them on their first intro- 

 duction, especially as regards their adaptation to this climate, 

 in which many, instead of requiring the assistance of walls, as 

 all the best old sorts do, produce abundantly and in great per- 

 fection on standards, a property also possessed by many valua- 

 ble varieties raised by the late Mr. Knight. A knowledge of 

 the excellence of these new kinds, has occasioned a great num- 

 ber of the old sorts, formerly reckoned very good, to be now 

 marked as only second rate in the following list. It is necessary 

 to observe that varieties esteemed of the highest excellence by 

 some, are deemed inferior by others. In general this diversity 

 of opinion is owing to difference of soil, situation, or climate ; 

 for, if these are unfavourable, a variety that proves to be first- 

 rate, when produced under favourable circumstances, is often 

 found inferior to one that, although second rate, is more hardy. 

 Where kinds of secondary or inferior quality are marked as 

 table-fruit in the following enumeration, it may be understood 

 as only indicating their having been used as such, and being of 

 a nature rather adapted for that than for Perry, or kitchen use. 



In regard to situation it may be necessary to state, that those 

 marked as succeeding as standards, are calculated to do so in 

 the southern and midland parts of the kingdom, or even consi- 

 derably more to the northward in particularly well sheltered 

 places. The abbreviations are as follow : 



Prevailing Colour, p. pale ; d. dark ; b. brown ; y. yellow ; r. red ; g. green ; 

 rus. russet. 



Form. pyr. pyriform ; obt. pyr. obtuse pyriform. 

 Size. 1, large ; 2, middle ; 3, small. 

 Use. K. kitchen; T. table; P. perry, 



Texture. C. crisp ; B. buttery; J. juicy; T. tender, such as are softer than the 

 crisp, yet not so fine as the buttery. 



Quality. 1, first rate; 2, second rate; 3, indifferent or bad. 



Situation. W. wall ; S. standard. 



R 



