CG , PEARS. 



eight or nine lines in length, is often inserted obliquely under 

 a kind of protuberance ; the skin, which is at first greenish, 

 acquires a faint yellow tint at maturity, and is profusely marked 

 with russet spots and specks, which render it rather rough to 

 the touch — it also sometimes attains, though rarely, a slight 

 tinge of red on the sunny side ; the flesh is extremely melting, 

 with abundance of juice whose taste has a little acidity and is 

 sweet, rich, musk}', and very agreeable. It is to be regretted 

 that this fine fruit is subject to often have small gritty or hard 

 substances just under the skin and near the seeds, wherever 

 the soil is dry and unfavourable. The seeds are brown and 

 well matured, and the fruit ripens in November and December, 

 and may be kept till three or four months after, as it is not subject 

 to decay. It is one of the best winter pears that can be cul- 

 tivated, and the trees when in a good rich soil and suitable 

 situation, flourish and bear well. I have, however, observed 

 that where the ground is not kept cultivated and where the 

 trees have become old, the fruit is often small and knotty. I 

 would recommend that the ground be kept rich and mellow, 

 and that the old trees be treated in the same manner as recom- 

 mended for the Summer Bonchretien. 



Much also may depend on the exposition ; for many varie- 

 ties of pears are found to attain to great perfection in parti- 

 cular locations, when in others they are inferior or worthless. 

 Be this as it may, the difficulties, imaginary or real in regard 

 to this variety, have caused it to be far less extensively culti- 

 vated in late years than formerly, and in some places, and par- 

 ticularly in the vicinity of Boston, it has been almost aban- 

 doned. On this point Fessendon makes the following remarks. 

 " Formerly this most noble variety of the pear family succeeded 

 as well in the country around Boston as in the town, but it 

 has failed during nearly fifteen years. It has seemed latterly 

 to be recovering, and it is advised to continue its culture for a 

 few years longer." 



This celebrated fruit derived the title of Inconnue La Fare, 

 from its being first discovered upon tiie banks of a river, 

 called La Fare, in the parish ofS?iint Germain, in France ; 



