PEAR. 



to January. Tree productive and of 

 very liaiulsome form. 



" Eastkk Bkukre, Bcurri d'Hivcr, 

 Doyenne d' Hirer. — Of all the late-keep- 

 ing pears, this is considered the best. 

 Fruit large, roundish, oblong ; colour 

 green, but yellow at maturity, with 

 specks of russet brown ; Hcsh yellow- 

 ish white, perfectly buttery and melt- 

 ing, also extremely high flavoured. 

 It is eatable in November, and will 

 keep till May : it is a most profuse 

 bearer on a quince stock. 



" Glout MoRCE.tu, Bcurri d''Arem- 

 berg. — A very large Bcigic variety, 

 of great excellence ; fruit of ovalish 

 form, pale green colour, inclining 

 to yellow, with russety specks and 

 blotches ; flesh whitish, firm, very 

 juicy, ai|4 excellent : in perfection 

 from November to March. 



" Lewis. — The size medium ; form 

 somewhat globular ; skin, when ripe, 

 a greenish yellow ; the flesh is white, 

 very melting, juicy, and excellent : 

 from November to March. The tree 

 grows quick, and bears abundance of 

 fruit. 



" Louise Bonne de Jersey, Louise 

 Bonne d'Avranchcs. — A large pear; 

 oblong ; a good substitute for the old 

 St. Germain; skin yellowish green, 

 sometimes tinged with red ; flesh ex- 

 tremely tender, and full of an excel- 

 lent saccharine, well-flavoured juice. 

 A first-rate fruit : from October till 

 after Christmas. 



" P.1SSE CoLM.iR. — A most valua- 

 ble pear, of medium size, conical, flat- 

 tened next the eye ; skin at maturi- 

 ty yellowish, sprinkled with russet ; 

 a tinge of red next the sun ; flesh 

 yellowish, melting, rich, and excel- 

 lent. The tree is a good bearer, and 

 the fruit is in perfection from Novem- 

 ber to February. 



" Pound Pear. — Fruit very large, 

 of a roundish, turbinate figure ; skin 

 rough, covered with dull russet ; flesh 

 hard and coarse, but excellent when 

 baked or stewed in winter. Grafted 

 on a pear stock, the tree bears so 

 abundantly as to bend like a weeping- 

 willow. A specimen of this variety 

 weighed thirty-three ounces. 



" Prince's St. Germain. — Fruit 

 566 



about medium size ; form obovate ; 

 skin russety yellow, with dull red 

 cheek ; flesh melting and good. Mr. 

 -Manning says that its abundant bear- 

 ing, and its ripening gradually in the 

 house during winter, renders it a very 

 valuable market fruit : good till after 

 Christmas. 



" SiRPAssE Marie Louise, Pitt's 

 Prolific Marie, Pitt's Marie Louise. — 

 A large pear ; oblong or calabash 

 formed ; green, covered with brown 

 yellow russet ; flesh melting and rich- 

 flavoured : ripe in October and No- 

 vember. It is a very prolific bearer. 



" Surpasse Vergout.euse. — Fruit 

 large, oblong, some specimens near- 

 ly round ; the skin smooth, its colour 

 yellow, with a light-red cheek ; flesh 

 rich, juicy, and delicious eating ; in 

 October and November. The tree 

 bears young, yields large crops, and 

 is worthy of extensive cultivation. 



" Winter Nelis, JS'clts d'Hivcr. — 

 All accounts agree that this is a most 

 excellent winter pear. Its size is 

 above medium, somewhat oval ; its 

 skin green and russety, full of gray 

 dots ; flesh yellowish white, melting, 

 high-flavoured, with a musky per- 

 fume : in perfection in December and 

 January." 



They prefer a deep, well-drained, 

 and tolerably rich soil ; are planted 

 for standards at twenty feet, but if 

 grafted on quince stocks for dwarfs, 

 may be set at six to ten feet, and 

 trained en quenouille, or distaff fash- 

 ion ; they also make good espaliers. 

 Worked on pear stocks, they grow to 

 a great size, and last for centuries ; 

 but the quince stock, unless reduced 

 down to the roots, is liable to attacks 

 from worms. It requires usually 

 more than seven years to obtain fruit 

 from a pear standard, but by grafting 

 or budding on the quince, and train; 

 ing distaff fashion, fruit may be ob- 

 tained in four years. 



Diseases of the Pear-tree. — The most 

 formidable is the Might, which some- 

 times occurs in summer, the leaves 

 of the upper branches withering and 

 turning brown in a few hours. It is 

 the effect of insects, according to 

 Peck, of the Scolytus pyri, and the 



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