SUMMER PEARS. 303 



ic, sugary juice, the pulp melting, or, in a few 

 kinds, crisp. Kitchen pears, which are required for 

 boiling, baking, &c., should be rather austere than 

 sugar)-, and neither soft nor crisp. Foi making the 

 liquor called Perry, pears may be either huge or 

 small ; but, according to writers on the subject, the 

 more austere the pear, the better will be the liquor 

 produced. The pear being less spreading in its top 

 than the apple-tree, will bear closer planting, twen- 

 ty feet distance being sufficient for the pear, while 

 thirty feet should be allowed the apple. There are 

 no finer dried fruits in the world than are prepared 

 from some of the rich sugar-pears dried in the oven ; 

 and they will keep for several years without decay 

 or injury. Pears, as well as apples, for the sake of 

 convenience, are divided into Summer, Autumn, and 

 Winter. Pears have so many aliases, or are known 

 by such a variety of names in different countries or 

 parts of the same country, that names are of com- 

 paratively little value in making selections. 



SUMMER PEAKS. 



Early Musk Pear, or Primitve Pear of some cata- 

 logues, is one of the earliest varieties, but all are 

 not pleased with its flavour. Ripe in August. 



Stmjvesant. — This fruit is named from Governor 

 Stuyvesant, of Knickerbocker memory ; and the 

 original tree, now more than 200 years old, and still 

 productive, is, or was standing a year or two since, 

 at the corner of 13th street and 3d Avenue, New- 

 York. It is a rich, fine-flavoured fruit, and ripens 

 in August. 



Early Sugar. — In goodness this ranks with the 

 Musk Pear, both being more prized for early maturi- 

 ty than positive excellence. 



Dearborn's Seedling. — This pear originated in the 

 garden of Gen Dearborn, at Roxbury, and is a su- 

 perior fruit. At maturity the skin is of a delicate 

 yellow ; the flesh melting, and of the best flavour. 

 Ripe in August. 



