'////: PEAR. 155 



sor a new species. New varieties are obtained by sowing the pips of 

 sine kinds, and then selecting any of the produce which may happen to 

 hhow any desirable quality either as to its season of ripening, texture, or 

 flavour. Mr. Rivers is endeavouring to obtain new pears by crossing 

 varieties having particular qualities ; but time only can show whether 

 success will attend his efforts. 



In many cases, it is very difficult to tell whether a real cross has 

 been maintained, and whether the pollen of one plant absolutely 

 fertilizes the blossom of another variety. 



When a new variety has been obtained, it may be multiplied by 

 grafting, budding, or layering, the first plan being that most generally 

 in use. 



It is much more difficult to procure a new and good kind of pear 

 than of apple or of many other kinds of fruits, for many conditions 

 are required to render it excellent. It must have a fine and distinct 

 etherial flavour. Its flesh must undergo a change in the process of 

 ripening which renders the pulp soft, and it ought not to rot with 

 facility. Even in the list of those reputed to be excellent, in bad 

 seasons and under disadvantageous circumstances some pears never 

 ripen at all, others rot, and some are totally devoid of their normal 

 and peculiar flavour. 



Before any person plants a standard pear-tree, he should be well 

 assured of the qualities of the variety he plants, especially as the 

 pear-tree assumes the dimensions of a forest tree, and does not bear 

 till it has attained some magnitude. If a bad kind is selected, the 

 space is wasted for years, which is a serious matter. 



Pomologists divide pears into three classes perry pears, baking 

 pears, and dessert pears. As I grow no perry pears I shall dismiss 

 them, merely saying that they are unfit for a garden, but should be 

 grown as forest trees in fields, hedgerows, and orchards. 



With respect to baking pears, although all pears may be used 

 with more or less success for culinary purposes, to my mind a large 

 pear, the Catillac (fig. 273), is the best ; and to have it in greatest 

 perfection it should be used as a compote dc poire, when on its bein- 



