P Y R 



P Y R 



The Louisbon (ihe Good Lewis), which 

 has the flesh extremely tender, and full of a 

 very sweet juice. It is in eating about the mid- 

 die of December. 



The Colinar Pear, which is very tender, and 

 the juice greatly sugared. It is in eating about 

 the beginning of January, and is esteemed an 

 excellent fruit. 



The L'Eschasserie, which has the flesh melt- 

 ing and buttery ; the juice is sugary, with a 

 little perfume. It is in eating about the first of 

 January. It bears best on standards. 



The Virgouleuse Pear, which is esteemed by 

 some as one of the best fruits of the season; 

 the flesh is melting, and full of a rich juice. It 

 is in eating about the first of January. In dry 

 and cold seasons it is very apt to crack, which 

 greatly diminishes its value. 



The Anibreite, which is esteemed a very good 

 pear; the flesh is quite melting, and full of 

 sweet perfumed juice. It comes into eating 

 about the beginning of January. 



The Epine'd'Hyver (the Winter Thorn Pear) , 

 which has a very tender buttery pulp, of an agree- 

 able taste, with a sweet juice highly perfumed. 

 It is in eating about the latter end of December. 



The St. Germain Pear, Which is a line fruit 

 and keeps long ; the flesh is melting, and \cry 

 full of juice, which in a dry season, or if planted 

 on a warm dry soil, is very sweet. It is in eat- 

 ing from December till February. Mr. Forsyth 

 remarks, that it is " an excellent bearer, when 

 planted as a dwarf standard, aud comes in suc- 

 cession after the same sort of pears on wall-trees 

 are over." 



The St. Austin, which is pretty full of juice, 

 and which is often a little sharp ; the flesh is 

 tender, but not buttery. It is in eating the latter 

 end of December, and continues good two 

 months, or longer. 



The Spanish Bonchrctien, which is a large 

 fine pear ; the flesh is breaking, and the juice 

 sweet. It is in eating in January. 



TheA\'ilding of Cassov, which is also called 

 the Small Winter Butter Pear, is a small fruit ; 

 the flesh is melting, and the juice very rich : it is 

 an excel lent bearer ou standards. It is in eating 

 in Jamiai y. 



The M.-irtin Sire, or the Lord Martin, which 

 is a ijood truit ; the flesh is breaking and lull of 

 juice", which ;s very sweet and a little perfumed. 

 It is in eating m January. 



The Winter Ekisselet, which has the flesh 

 buttery and melting, and generally lull of a sweet 

 juice. It IS in eating in the latter end of January. 



The Franc Real, or the Golden End of Winter, 

 which is only esteemed for baking. 



The Brown Beurre, which is of a reddish- 



brown colour on the side next the sun, and \el- 

 lowish on the other side. The flesh is meUing, 

 and full of a rich juice. It ripens in October, 

 and is esteemed an excellent pear. 



The Holland Bergamot, Amosclle, or Lord 

 Cheney's, which is a very good pear; the flesh 

 is half buttery and tender, and the juice is highly 

 flavoured. It keeps from the end of January 

 till April. 



The German Muscat, which is an excellent 

 pear; it is buttery and tender, and the juice is 

 higlily flavoured. It is in eating from February 

 till April or May. 



Tlie Pear of js'aplcs, or Easter St. Germain, 

 which is half-breaking ; the juice is sweet, and 

 a little vinous. It is in eating in March. 



The Winter Bonchretien, which is very large; 

 the flesh is tender and bi'eaking, and is very full 

 of a rich sugared juice. It is in eating from 

 the end of March till June. 



The La Pastorelle, which is tender and but- 

 tery, and the juice sweet. It is in eating i:i 

 March. 



The St. Martial, or the Angelic Pear, which 

 has the flesh tender and butterv, and the juice 

 very sweet. It is in eating in March. 



The Wilding of Chaumontelle, which is 

 melting, the juice very rich, and a little per- 

 fumed. It is in eatincr in January. 



The Brown St. Germain, which is a very fine 

 high-flavoured pear on dwarfs and standards, 

 and comes in after the Wall St. Germain. It 

 continues in eating from December to the end 

 of March. 



The Pear d'Auch, which was introduced by 

 the late Duke of Northumberland. It much re- 

 sembles the Colmar, but is fuller tow ards the 

 stalk. It is in eating from Christmas to April, 

 and is, without exception, the best of all the 

 Winter Pears. 



The Swan's Egec, which is a middle-sized 

 pear, in shape like an egg; it is of a green co- 

 lour, thinlv covered w ith brown ; the flesh is 

 melting, and full of a pleasant musky juice. It 

 comes in eating in November. It is healthv, 

 and bears well either as a standard or in any 

 other way. 



The Bergamot de Pasque, which has also the 

 following names : — the Terling, the Amoselle, 

 the Paddington, and the Tarquin. It is a fine 

 handsome fruit, green when aatiiered, and of a 

 yellowish or straw colour when npc. It comes 

 into eating about the month of April, continues 

 till June, aud makes a very handsome appear- 

 ance at table. 



The Golden Beurrd, which is a very fine pear; 

 it is of a beautiful scarlet colour next the sua, 

 and of a gold colour on the other side. The 



