Orchard. 



The Winter bon Chretien is of many forts, fome greater, others lefler, and all good ; 

 but the greateft and beft is that kinde that groweth at Syon : All the kinds of this Win- 

 ter fruit muft be planted againft a wall, or elfe they will both feldome beare, and bring 

 fewer alfo to ripeneffe, comparable to the wall fruit : the kindes alfo are according to 

 their lading; for fome will endure good much longer then others. 



The Summer Bergomot is an excellent well rellifhed peare, flattifh, Sc more, not long 

 like others, of a meane bigneffe, and of a darke yellowifh greene colour on the outlide. 



The Winter Bergomot is of two or three forts, being all of them fmall fruit, fome- 

 what greener on the outride then the Summer kindes ; all of them very delicate and 

 good in their due time : for fome will not be fit to bee eaten when others are well-nigh 

 fpent, euery of them outlafting another by a moneth or more. 



The Diego peare is but a fmall peare, but an excellent well rellifhed fruit, tafting as 

 if Muske had been put among it ; many of them growe together, as it were in clufters. 



The Duetete or double headed peare, fo called of the forme, is a very good peare, 

 not very great, of a ruffettifh browne colour on the outride. 



The Primating peare is a good moift peare, and early ripe. 



The Geneting peare is a very good early ripe peare. 



The greene Chelill is a delicate mellow peare, euen melting as it were in the mouth 

 of the eater, although greenifh on the outride. 



The Catherine peare is knowne to all I thinke to be a yellow red fided peare, of a 

 full waterifh fweete tafte, and ripe with the foremoft. 



The King Catherine is greater then the other, and of the fame goodnefie, or rather 

 better. 



The Ruflet Catherine is a very good middle fized peare. 



The Windfor peare is an excellent good peare, well knowne to moft perfons, and 

 of a reafonable greatnefle : it will beare fruit fome times twice in a yeare (and as it is 

 faid) three times in fome places. 



The Norwich peare is of two forts, Summer and Winter, both of them good fruit, 

 each in their feafon. 



The Worfter peare is blackifh, a farre better peare to bake (when as it will be like a 

 Warden, and as good) then to eate rawe ; yet fo it is not to be mifliked. 



The Muske peare is like vnto a Catherine peare for bignefle, colour, and forme; but 

 farre more excellent in tafte, as the very name importeth. 



The Rofewater peare is a goodly faire peare, and of a delicate tafte. 



The Sugar peare is an early peare, very fweete, but waterifh. 



The Summer Popperin both of them are very good dry firme peares, fomewhat 



The Winter Popperin fpotted, and brownifh on the outride. 



The greene Popperin is a winter fruit, of equall goodnefTe with the former. 



The Soueraigne peare, that which I haue feene and tafted, and fo termed vnto me, 

 was a fmall brownifh yellow peare, but of a moft dainty tafte ; but fome doe take a kind 

 of Bon Chretien, called the Elizabeth peare, to be the Soueraigne peare ; how truely 

 let others iudge. 



The Kings peare is a very good and well tafted peare. 



The peare Royall is a great peare, and of a good rellifh. 



The Warwicke peare is a reafonable faire and good peare. 



The Greenfield peare is a very good peare, of a middle fize. 



The Lewes peare is a brownifh greene peare, ripe about the end of September, a 

 reafonable well rellifhed fruit, and very moift. 



The Bifhop peare is a middle fized peare, of a reafonable good tafte, not very wa- 

 terifh ; but this property is oftentimes feene in it, that before the fruit is gathered, 

 (but more vfually thofe that fall of themfelues, and the reft within a while after they 

 are gathered) will be rotten at the core, when there will not be a fpot or blemifh to bee 

 feene on the outfide, or in all the peare, vntill you come neare the core. 

 The Wilford peare is a good and a faire peare. 

 The Bell peare a very good greene peare. 

 The Portingall peare is a great peare, but more goodly in fhew then good indeed. 



The Gratiola peare is a kinde of Bon Chretien, called the Cowcumber peare, or 

 Spinola's peare. 



The Rowling peare is a good peare, but hard, and not good before it bee a little 

 rowled or bruifed, to make it eate the more mellow. 



The 



