P Y R 



P Y R 



the sun, and liccomes lipe in the brginning of 

 Septt'iiiber. 



The Musk Orange, in which the skin is green, 

 and the iicsh mehing. It ripens in the beginning 

 of September. 



The Avorat, or August Muscat, which has a 

 smooth skin of a whitish yellow colour ; the 

 juice is richly sugared and perfumed, and it is 

 esteemed o»ic of the best Sunnncr Pears yet 

 known. It is a great bearer, and becomes ripe 

 in the beginninii of September. 



The Rose, or Thorny Rose, which is shaped 

 like the Great Onion Pear, but much larger, of 

 a yellowish-green colour, but a little inclining 

 to red next the sun. The flesh is breaking, and 

 the juice musky. It becomes ripe in the be- 

 ginning of September. 



The Poire du Puchet, which has the flesh soft 

 and tendor, and the juice sugary. It ripens in 

 the beoinning of September. 



The I'erfumed Pear, which is of a deep red 

 colour spotted with brown ; the flesh melting, but 

 dry, antl has a perfumed flavour. It ripens in 

 the beginning of September. 



The Salviati, which is red and yellow next 

 the sun, but whitish on the other side; the flesh 

 is lender, and the juice sugary and perfumed. 

 It ripens about the middle of September. 



The Rese Water, which has the skit; rough, 

 and of a brown colour, the juice very sweet, 

 tasting like rose-water. It ripens in the latter 

 end of September. 



The Russelet, in which the flesh is soft and 

 tender, and the juice agreeably perfumed. It 

 ripens in the latter end of September. 



The Great Mouthwater, which has the flesh 

 melting and full of juice. It ripens about the 

 latter end of September. 



The Prince's Pear, which has a highly-fla- 

 voured juice, and is a great bearer, ripening 

 about the latter end of September. 



The Summer Bjrgamot, which is sometimes 

 calkd Hamden's Bergamot. The flesh is melt- 

 ing, and the juice highly perfunted. It ripens 

 about the latter end of September. 



The Autumn Bergamot, which is smaller than 

 ihe former; the flesh is melting, and the juice 

 highly perfumed. It is a great bearer, and ripens 

 in the beginning of October. 



The Summer Bonchretien, which is very full 

 of juice, and is of a rich perfumed flavour. It 

 ripens about the middle of September. 



The Beurre Rouge, (the Red Butter Pear,) 

 which has the flesh very melting and full of a 

 rich sugary juice. It ripens in the beginning of 

 October, and, when first gathered from the tree, 

 is one of the very best sort of pears. 



The Dean's Pear, which has the flesh melting 



and full of juice, which is very cold. It is a great 

 bearer, and ripens in the beginning of Oetober. 



The Swiss Bergamot has a melting flesh, and is 

 full of juice. It ripcnsin the beginningof October. 



The Long Green, in which the flesh is melt- 

 ing and full of juice. It ripens in the latter end 

 of October. It is, by some, reckoned the same 

 with the Mouthwater. 



The White and Gray Motisieur John, which 

 are the same ; the diflercnce of their colour pro- 

 ceeding from the different soils and situations 

 wherein they grow, or the stocks on w hich they 

 are grafted. If this |)ear be rightly managed, 

 there arc not many sorts in the same season to 

 be compared with it. The flesh is breaking, and 

 full of a rich sugared juice. It ripens in the lat- 

 ter end of October, or beginning of ]No\fmber. 



1 he Flowered Muscat, which is an e.\celleiit 

 pear ; the flesh is very tender, and of a delicate 

 flavour. It ripens in November. 



The Vine Pear, which is of a dark red colour ; 

 the flesh very melting, and full of a clammy 

 juice. It comes into eating in November. 



The Rousseline Pear, which is of a deep red 

 colour, with spots of gray ; the flesh is very 

 tender and delicate, and the juice very sweet, 

 with an agreeable perfume. It ripens about the 

 latter end of October, but does not keep. 



The Knave's Pear, which has the flesh fine 

 and tender, and the juice very much sugared. It 

 ripens iti the latter end of October. 



The Marquis Pear is a pear which, when it 

 does not change yellow in ripening, is seldoiii 

 good; but if it does, the flesh will be tender, 

 delicate, and very full of juice, which is sugared. 

 It comes into eating in November. 



The Crasane Pear, which has the flesh ex- 

 tremely tender and buttery, and full of a rich 

 sugared juice. It is the very best pear of the 

 season, and comes into eating about the latter 

 end of December. 



TheLansac, orDauphine Pear, which has the 

 flesh yellow, tender, and melting; the juice is su- 

 gared, and a little perfuir.ed. It is in eating the 

 beginning of December. 



The Martin Sec (the Dry Martin), which is 

 almost like the Russelet in shape and colour; 

 the flesh is breaking and fine; and the juice 

 sugared, with a little perfume. It is in eating 

 about the beyinnin<r of December. 



CD. 



The Amadot, which is rather dry, but high- 

 flavoured : it is in eating about the middle of 

 December. 



The Little Lard Pear, which is extremely fine; 

 the flesh melting; the juice much sugared, and 

 has an agreeable musky flavour. It is in eating 

 the latter end of December, ami is esteemed one 

 of the best fruits in that season. 

 2(^2 



