'184 PEARS. 



lar kinds of pears are cultivated for this purpose, and 

 the liquor is held in high estimation. 



The subjoined list contains a selection, from various 

 sources, of such as are much esteemed as table fruit, 

 or will meet a ready sale at market. 



1. Amory. A very superiour pear. Resembles 

 the Saint Michael in size and appearance, but ripens 

 a little earlier ; a peat bearer and not subject to blast. 



2. BenseWs Winter. It is a large, full, round pear, 

 skin yellow, the flesh fine and juicy. It is a fine 

 keeping fruit and a great bearer. 



3. Brocas bergamot. A delicious pear, ripe early 

 in October. 



4. Brown beurre Is a large and long fruit, of 

 brownish red colour next the sun, melting, and full of 

 sharp rich juice, slightly perfumed. Indeed, it is 

 one of the best autumn pears we have. Ripens in 

 October. 



5. Catharine pear* Of this there are several vari- 

 eties, the earliest of which ripens in July, and anoth- 

 er kind in August. They are considered well deserv- 

 ing of cultivation, as an excellent summer fruit for the 

 dessert and for baking. The tree grows large, and 

 is very fruitful. 



6. Chaumontclle, or winter beurre. "It is a large, 

 rich flavoured, melting pear ; the skin a little rough ; 

 often of a pale green colour, but becoming purplish 

 next the sun, sometimes with a good deal of red. The 

 fruit is left on the tree till the close approach of win- 

 ter. It is fit for eating in the end of November, and 

 continues till January." 



7. Colmart, or manna ptar "Is large and excel- 

 lent ; the flesh is very tender and melting, and the 

 juice greatly sugared. Both in shape and quality, it 

 considerably resembles the autumn, or English berga- 

 mot. It keeps through the winter, till the end o-f 

 February," 



