160 MY GARDEN. 



1 - 

 in France and imported into England. In this country it bears, 



but has little flavour. \ 



As we get late in the season, as in the end of November anc 

 beginning of December, the order of ripening is more uncertain, but 

 still we have pears the fruit of which is of the highest order. Amongst 

 these late pears the Josephine de Maiines (fig. 292) stands unrivalled. 

 It is so delicious that it surpasses the peach in 

 flavour, juiciness, texture, and in refreshing qualities. , 

 Notwithstanding its general high character, I have 

 known it to be worthless, and in 1869 my speci- 

 mens were no better than raw turnips. 



The Glout Morceau (fig. 293) ripens about this 

 time. The fruit is better from a standard than 

 from a wall tree, and specimens which were grown 

 at Peterborough House, Fulham, and kept till Feb- 

 ruary, were finer than any other pears which I 

 F.G. 293 .-Giout Morceau. haye eyer taste( j e j t her in this country or in France. 



About the middle of December a common-looking pear ripens, 

 which has so indifferent an appearance that some housekeepers refuse 

 to put it on their masters' tables. This is the Nelis d'Hiver (fig. 294), 

 which is, in my opinion, one of the finest of all the fruits of the earth, 

 and should always be cultivated. 



The Ne Plus Meuris is a fine pear, but the blossom is constantly 



^ destroyed by the spring frosts, and I 



\ ^JifpV have had but little produce, although 



J^pT \ .4jf| IJKllk I have several trees. Huyshe's 



B lilHnk vict ria ( fi s- 2 95)> raised fr m the 



JIJ Marie Louise, promises to take a 



jjjj/ high position amongst pears, but, 



^^MB^^ up to this time it has not borne 



FIG. 295. Huyshe's Victoria. WQ \\ j n j^y crarden. 



The Beurre Ranee (fig. 296) is another fine late pear, which keeps 

 well till the spring. Passe Colmar has a peculiar flavour, and the 

 Easter Beurre (fig. 297) is useful for spring use. This variety is liable 



