EAUl.V rEA.B3.] 



PRACTICE OF HOETIOULTURE. 



[late peabs. 



gnniiul ill autumn, cutting very close to a 

 buii, in onler tlmt the shoot springing from it 

 may lorm little or no btMiding. Tniin it up- 

 rigljt ; whilst three or lour shoots, from buila 

 immediately below it, should be more or less 

 inclined to a horizontal direction, according to 

 their strength ; the strongest should bo nmat 

 depressed. These three or four constitute 

 the commencemenb of the lirst or lower tier. 

 For the next tier, head back the upright 

 leader to within eighteen inches of its base, if 

 the soil is rich ; if not to tit'teen inches ; and 

 from the shoots produced in the following 

 season from buds, just under the cut, train a 

 ehoot for a leader, and three or four some- 

 what horizontally, as before, for a second tier. 

 Precisely, in this manner, tier after tier must 

 be started, till the tree attains its assigned 

 height. All this can be effected in accordance 

 with the natural disposition of the tree, to 

 form an upright stem, and with the tendency 

 of the sap to develop the uppermost buds of a 

 shortened shoot. But it ia not to be done 

 without serious difficulties." 



The list given of cultivated pears amounts 

 to upwards of 600. We will, therefore, 

 confine ourselves to specifying a few of tlie 

 best dessert sorts, both early and late. 



Eablt. — Autumn Bergamot or English 

 Bergamot, Early Bergamot, Elton, Beurre 

 d'Amalis, Citron de Carmes (this is the Made- 

 leine of Lindley, and the Premature in 

 Scotland), the Dunmoro, Doyenne Blanc, 

 Flemish Beauty, Foudaute d'Automne, Man- 

 suette, the Summer Hose, the Jargonelle, 

 Summer Francreal, Duhamel, Seckle, Red 

 Doyenne, the Van Mods Leon Leclerc. The 

 summer and early autumn pears may be 

 added. The Summer Francreal, Summer Bon- 

 chretien, William's Bonchretien, and the Musk 

 Robine. These generally require the pro- 

 tection of a wall. 



The Jargonelle is the most esteemed, as it is 

 the most common of our early autumn pears. 

 It grows to a large size against the wall ; but 

 the fruit does not keep well. The Citron de 

 Carmes is our earliest pear, ripening in July. 

 It is a sweet pear without much flavour. 

 The Summer Rose is an excellent variety, and 

 the Summer Francreal a large bearer. The 

 Early Bergamot is one of our best early pears ; 

 and the Autumn Bergamot one of our most 



richly flavoun d. It ripens towards the end of 

 October, but it does not keep. 



Late. — Of late pears the assortment is 

 large ; but the following may bo viewed aa 

 some of the choicest : — Bergamot de Hollaude, 

 Ik'urre Die!, Easter licurro, Beurre liance, 

 Beurre Laiigflier, Brown Btnirn', licurn'? do 

 Cii[)iamont, Bello do Bourne, Moorlield Egg, 

 Gansel's Bergamot, Bezi do la Motte, Marie 

 Louise, Craaanne, Colmar, Passe Cohnar, 

 i'oire Neill, and the Urbaniste. To these may 

 be added, as late autumnal and winter pears, 

 the Autumn Colmar, Aston Town, Beurre 

 Spence, Echassery, Bezi Vaet, Bezi de la Motte, 

 Sylvange, Chanmontelle, Glout ^lorccau, 

 Downtown, Hacon's Incomparable, Ducheso 

 d'Angoulfime, Swan Egg, Winter Nelis, Flem- 

 ish Beauty, Napoleon, Brougham, Calibasse, 

 Chaptal, Comp de Laney, Althorp Crasanne, 

 Winter Crasanne, Dundas, Elton, Emerald, De 

 Louvain, Eyewood, Fulton, Groom's Prin- 

 cess Royal, Jean de Witte, Louis Boune of 

 Jersey, Moccas, Ne Plus Mennis, and Knight's 

 Monarch. 



Of stewing pears, or the kitchen sorts, wc may 

 name — Uvedale's St. Germain, Catillar, Bel- 

 liaine d'Hiver, the Black AVorcester or War- 

 den, and the Gilogil. These are either kept 

 as dwarf standards, or placed on espalier rails, 

 or inferior walls. 



Of the early pears, the autumn or English 

 bergamot has long enjoyed an established re- 

 putation for the high flavour it possesses. It 

 comes to perfection about the end of October; 

 but it does not keep. The jargonelle is the 

 most esteemed of our early autumn pears ; and 

 when grown against a wall, it attains to a 

 very large size. The fruit, however, does not 

 keep well. The others call for no special 

 remark. Of late pears, the Brown Beurre is a 

 plentiful bearer ; and so is the Beurre de Ca- 

 piamont. The Moor-fowl Egg is of Scottish 

 origin, and presents us with two varieties, of 

 which the Galston is the best. Tlie tree ia 

 hardy, and the fruit of excellent quality. The 

 plant should be grown as a standard. The 

 Marie Louise is a large and an excellent pear, 

 raised by Duquesne. Thompson says it ia 

 one of the finest, even as a standard, on which 

 it bears abundantly. The Easter Beurr^ ia 

 hardy, and an abundant bearer. Thompson 

 observes that it is one of the most valuable 



057 



