PEARS. 135 



Quesnoi, Hacon's Incomparable, Winter Nelis, Black 

 Auchan, Swan Egg, Doyenn^ gris, and Flemish Beauty. 

 The St. Germain and Windsor may be added ; but the 

 trees are rather liable to canker. 



The Forelle is one of the most beautiful pears ; but 

 it is deficient in .the more essential quality of flavor. 



The late Mr. Knight of Downton raised the following 

 new varieties, which are justly held in high repute: 

 Monarch, March Bergamot, Pengethly, Eyewood, Moc- 

 cas. Brougham, Oakley Park, Croft Castle, and the 

 Broompark, which last is not only excellent, but re- 

 markably hardy. 



Of the Kitchen Sorts, or stewing pears, we may name 

 the Double-fleur, Orange d'Hiver, Bellisime d'Hiver, 

 Catillac, Uvedale's St. Germain or Belle de Jersey, 

 Warden or Black Worcester, Gros de Lyons, and the 

 Gilogil. The trees are placed against inferior walls, or 

 trained to espalier rails, or kept as dwarf standards. 

 The Uvedale's St. Germain fruit often attains a very 

 large size, especially against a wall ; but the Double- 

 fleur is equal in size, and superior in quality. 



Pear-trees are grafted either on what are called free- 

 stocks, or on dwarfing-stocks ; for the former, which are 

 intended for full-sized trees, the seeds of the wilding- 

 pear should be sown; but frequently the pips of the 

 perry-pears, and sometimes of the common cultivated 

 sorts, are used. For dwarfing the quince is preferred ; 

 but the white thorn, as already mentioned, is occasion- 

 ally, employed. Where the space is limited, or the 

 ground is damp, the dwarfing-stocks are the more suita- 

 ble. It is a favorite doctrine with some, that by bud- 

 ding or grafting on quince or hawthorn, pears of too 

 melting and sugary a quality acquire firmness and 



