THE PEAK. 161 



to the pear fungus, which makes it crack, and renders it useless for 

 food. There is one more pear strongly commended by Rivers 



. the Passe Crasanne, but I have no experience of it, as mv trees 

 i 



have not yet yielded fruit, and 

 therefore I must leave him respon- 

 sible for its high commendation. 

 I have been unable to obtain a 

 specimen to figure. 



From my experience, the above 

 varieties form a collection which 

 is sufficient for the requirements of 

 most families, and will give them Beur Rance - Easte - Beurre. 



fruit for dessert for at least eight months in the year. There are 

 many other good pears which may be grown. Green Chisel ripens in 

 August. Beurre Goubault is a constant bearer and a fair pear. Beurre 

 Bosc and Pois de Paradis are both good pears : the former does not 

 travel well. Beurre d'Amanlis is often recommended, but it is a hand- 

 some large pear utterly devoid of flavour. The Autumn Bergamot is 

 not to be despised in November, and the shy-bearing Gansel Bergamot 

 is very fine : we grow it double-worked. Durandeau is a charming 

 pear, but we never get many ; and Beadnell's Seedling, a pear raised 

 by a friend at Tottenham, is generally commended by pomologists ; it, 

 however, speedily rots when gathered. The Vicar of VVinkfield is 

 frequently a great bearer, and some years it is large and eatable ; 

 but no more can be said in its praise. Knight's Monarch and 

 Broompark are occasionally surpassingly fine, but the fruit of the former 

 constantly drops prematurely. 



A pear called the Bezi Mai has been introduced into England 

 from France. It is a very handsome pear, but with me remains hard 

 till the next summer. From its good bearing qualities it may prove a 

 valuable kitchen pear. 



The Napoleon pear has a distinct etherial flavour in its juice. 

 The Beurre Van Mons is a delicious pear; the Dorothea Royale 

 Nouvelle is a fine pear. The America is worthless ; the Nouveau 



M 



