1(30 WESTERN FRUIT BOOK. 



melting, juicy, sugary; quality, 2: season, August and 

 September. 



Remarks. — A respectable fruit, though not first-rate. 



GILE-0-GrILE, or Garde cV Ecosse. Color, russet, with a 

 reddish russet cheek; form, roundish; size, 1; use, cook- 

 ing and preserving; texture, firm and crisp; quality,!, 

 for baking, etc.; season, October to January. 



Eemarks. — Esteemed highly for preserving. Bears 

 large crojos. We have already' noticed the necessity of 

 watering fruit trees, and particularly recommend it to 

 pear trees that have large crops on them, as it will pre- 

 vent them falling off, and assist greath' in tlieir size, for 

 the crops of standard trees can not well be thinned. Wet 

 Summers alone have convinced the author how much 

 these trees are assisted in their croi)S by plent}' of mois- 

 ture. And the experience of very dry Summers has 

 proved the reverse. 



GLOUT MOP.CEATJ. Color, pale yellowish green ; 

 form, obovate, obtuse pyriform, often angular; size, 2; 

 use, table; texture, juicy, melting; quality, 1; season, 

 December to February, or later. 



Remarks. — Flemish, and one of the best Winter fruits. 

 Honied. Does not bear well when 3'oung. After ten 

 years, an abundant bearer. One of the best and hardiest, 

 and fine. The Glout Morceau is the best Winter pear in 

 this vicinit}^, and is almost the only one that ripens 

 well Here, without extraordinary pains being taken for 

 that purpose in a particularly careful manner. Indeed 

 we do not seem to have found out a good method of pre- 

 serving and ripening Winter pears, suitable for our 

 climate, yet. The Glout Morceau, and Ticar of Winkfield 

 or Clion, and Winter Nelis, are about our best Winter 

 pears. As a general thing, Winter varieties are difficult 



