P Y R 



P Y R 



The Pi)ir Portrail, or Gate Pear, which is 

 proper for baking. 



'ihc La Double Flcur, or tlic Double-flower- 

 ing Pear, which is a large flat beautiful pear, 

 with a sniootK skin, and blush colour on one 

 side, and yellow on the other : it is the best to 

 prLScrve, taking a beautiful red colour froro the 

 (ire. 



And to these the following list is added: — The 

 Ambrosia Pear, the Ashtou Town, the Autumn 

 Musk Bonchretien, the Bishop's Thumb, the 

 Bloodv I'ear proper for baking, the Brocas Ber- 

 gamot, the Earland proper for perr;', the Be- 

 sideri fit for baking, the Beurre du Roi, the 

 Black Pear of Worcester fit for baking, the Bri- 

 tannia, the Burdelieu, the Doyenne or St. Mi- 

 chael, the Catillac fit for baking, the Easter 

 St. Germain, the Gansel's Bergamot, the Gol- 

 den Beurre, the Grav Beurre, the Gray Good- 

 wife, the Green Sugar, the Green Bergamot, 

 the Huntingdon Pear, the Huff'cap proper for 

 perry, the King's Catharine, the Lammas, the 

 London Sugar, the Muscat AIniain, the Musk 

 Blanquet, the Oldfield proper for perry, the 

 Orange Bergamot, the Pear Piper, the Pyrus 

 Pollveria, the Red Admirable, the Rough Cap 

 proper for perry, the Scotch Bergamot, the Se- 

 ven-angled, the Silver-striped, the Spanish 

 Red Warden best for baking, the Squash pro- 

 per for perry, the Striped Verte Longue, and the 

 White Beurre. 



And for small gardens, where there is room 

 only for a few trees, the following are recom- 

 mended as proper for furnishing a regular suc- 

 cession of fruit : 



Summer Kinds — The Musk Pear, the Green 

 Chisse!, the Jargonelle, the Summer Bergamot, 

 and the Summer Bonchretien. 



Of the Autumn Kinds — 'I"he Orange Berga- 

 mot, the Autumn Bergamot, the Gansel's Ber- 

 gamot, the Brown Beurre, the Doyenne or St. 

 Michael, and the Swan's Egg. 



Of the JVinter Kinds — The Crasane, the 

 Chauniontellc, the St. Germain, the Colmar, 

 the D'Auch, the L'Eschasserie, the Winter 

 Bonchretien, and the Bergamot de Pasque. 



The second species is a spreading tree, with 

 the branches and twigs irregular and twisting, 

 more hori2ontal than in the first : tlie lea^'es 

 ovate, serrate, the younger ones pubescent un- 

 derneath : the stipules linear . the flowers in 

 teiniinsting, sessile, villose umbels, white, finely 

 tinged with red on the cutfide : the fruit round- 

 ish, imibilicate at the base, and acid. It is a 

 native of Europe. 



In its wild siate it is called the Crab or 

 Wilding, and is armed with thorns, as well as 

 the Wild Pear. Miller mentions Iwo varieties in 



the fruit of the Crab, one white, the other pur* 

 pie towards the sun; but it is commonlv yel- 

 lowish green with a tinge of red. And also a 

 variety with variegated leaves. 



There are a great many varieties of the Apple, 

 but the following are given by Mr. Fors\th as 

 the most deserving of attention : 



The Acklam's Russet, which is a small York- 

 shire apple, of a russet colour toward the sun, 

 and yellow on the other side ; it becomes ripe 

 in January, and keeps till March. 



The Aromatic Pippin, which is a very good 

 apple, of a bright russet next the sun ; and the 

 fiesh has a fine aromatic flavour. It ripens in 

 October. 



The Baxter's Pearmain, which is a real Nor- 

 folk apple, of a handsome size, and pale-dreen 

 colour, full of small dark spots. It is a fine 

 kitchen fruit, and will keep till April. It is 

 also a good eating apple. 



The Beauty of Kent, which is a fine large ap- 

 ple, resembling a Codlin. It is streaked with a 

 fine red towards the sun, and of a beautiful yel- 

 low, with some streaks of red on the other side. 

 It is a very good apple, coming into eating in 

 September, and keeping till the latter end of 

 April. 



The Belle Grisdeline, which is a new seedling 

 raised at Norwich, of much beauty, and never 

 failing to afford crops. It was first propagated 

 by Mr. Lindlc)', about seven years ago, who 

 gave it this name. It is a handsome apple, re- 

 sembling the BursdofF, of a yellow colour, with 

 red toward the sun, and an excellent table ap- 

 ple, keeping till March. 



The Bell's Pearmain, which is a real Norfolk 

 apple, large and handsome ; red toward the 

 sun, and yellow on the other side. It is a fine 

 kitchen fruit, and pretty good to eat raw, keep- 

 ing till June. 



The Best Pool, which is a middle-sized ap- 

 ple, of a pale-green colour, streaked with red 

 towards the sun. It is a good apple, in eating 

 from January to April. 



The Black Apple, which is a middle-sized 

 fruit, of a dark mahogany colour next the sun, 

 but fainter on the otlicr side. It is of a plea- 

 sant sweet taste, keeping till the middle of April. 



The Bland's Summer Pippin, which is a hand- 

 some apple, of a gold colour, and an agreeable 

 flavour. It is a great bearer, ripe in September, 

 and keeps till Christmas. 



The Bla'.che's fine small Table-Apple, which 

 is about the size of a small Golden Pippin ; red 

 toward the sun, and green on the other side. It 

 has a sugary taste, and comes into eating in Ja- 

 nuary. 



TheBoomrey, which is a pretty large handsome 



