( 8 ) 



ripe, and in eating about the same time as the other appfe- 

 just referred to. For the table, or for cooking, I consider it 

 not surpassed by any of its season. The original tree stands 

 in a field about two miles from rny residence, and is a wild- 

 ing. 



PEARS. 



These require a deep light soil, in which their perpendi- 

 cular roots can easily penetrate clay, compact, cold, and 

 wet soils, do not suit their growth. When the roots of the 

 pear penetrate so as to reach the water, the branches be- 

 come long and slender, and the leaves narrow, changing 

 speedily to a yellowish appearance, and the ends of the 

 branches often perish, as if burned. With regard to manur- 

 ing and keeping the ground cultivated, the pear requires the 

 same attention as that prescribed for the apple. This tree 

 is, however, subject to one malady peculiar to itself, com- 

 monly called the Fire ftlight, or Brulere, which attacks trees 

 in the most flourishing state, generally commencing at the 

 top, or extremity of the branches, and extending downwards. 

 This is caused by a stroke of the sun, which extracts the sap 

 from the uppermost branches of the tree, or from such as 

 are most exposed to its influence, with more rapidity than it 

 can be replaced ; or from powerful rays of the sun heating 

 the bark to such a degree as to arrest or nullify the progpess 

 of the sap. It is therefore recommended to plant trees in 

 pear orchards much closer than in those of the apple. The 

 only remedy against these attacks is to immediately saw off 

 the branches one or two feet beiow where the blight extends, 

 in which case they generally revive. 



The pear will flourish near the sea-coast, where no other 

 fruit will succeed, except the Sea-side Plum ; and pear 

 trees may often be seen even on a sandy beach, exposed to 

 every storm, and to the perpetual operation of the breezes 

 of the oc'ean. Under such circumstances their growth how- 

 ever is proportionably diminutive* 



4. Early Green Chisel. This is a green pear of middle 

 size, very full of juice, and the finest flavoured pear of its 

 season ; it ripens about the end of July. 



9. Jargonelle. This is a fine fruit, ripening shortly after 

 the preceding ; it is of a green colour, with a little russet on 

 the side next the sun, and has a long neck j it bears remark- 



