THE PEAR. 



157 



con- 



I 



s/hops are flavoured exclusively with this oil. Some authorities 



slider that this pear was mentioned by Pliny, and was introduced 



into this country by the Romans. It attains great perfection at 



FIG. 278. Beurrc 

 Giffard. 



FIG 279. Williams' 

 lion Chretien. 



FIG. 277. Jargonelle. 



Rotherhithe and Deptford ; and I have tasted it, but not so good, 

 on the St. Gothard pass in Switzerland, This pear keeps but a few 

 days, and is succeeded by a modern pear called the Beurre Giffard 

 (fig. 278). It is exceedingly excellent in some years, but is so little in 

 cultivation that I have never as yet seen it in any other locality 

 than at my garden. 



The Beurre Giffard is succeeded in September by that generally 

 well-known and largely cultivated favourite, Williams' Bon Chretien 

 (tig. 279), a noble full-sized pear, which requires to be kept a few 

 days after being gathered, to enable it to .attain the perfection of 

 texture and pleasant juicy flavour 

 which render it so great a favourite. 

 It is a great bearer, and should 

 always be grown. 



Between the time of the perfec- 

 tion of Williams' Bon Chretien and 

 Louise Bonne, the Alexandra (fig. 280) 

 proves useful though it is hardly a 



pear of the highest excellence. F|G 28 --Aiexandra. Louise Booaeofjey. 



When Williams' Bon Chretien has passed away in September, 



Louise Bonne of Jersey (fig. 281) is gratefully received. This one, 



