266 



The Grand Bretagne and Verulam Pears. 



surrounding it ; seeds plump and perfect, but few in number ; ripen^ 

 latter part of December and first of January. Mine were pre- 

 served in a cool, dry room. 



In looking over a recent number of the " Gardeners' Chroni- 

 cle," I discover there described, a pear, which, for its stewing 

 qualities, I should imagine worthy of introduction in this coun- 

 try. A fine red tinge to stowed pears, the good wife says, is in- 

 dispensable, and she moreover adds, that it is a pretty positive 

 indication of the presence of sugar in abundance. The addition 

 of large quantities of sugar or syrups to pears, to a considerable 

 extent, destroys their natural flavor. A similar disastrous result 



is experienced 

 when resort is 

 had to coloring 

 matter. 



Mr. Downing, 

 who well under- 

 stood and appre- 

 ciated the culi- 

 nary properties 

 of fruits, advo- 

 cated certain 

 varieties of pear 

 for stewing and 

 baking pur- 

 poses ; latterly, 

 however, this 

 object has lost 

 favor, giving 

 away to excel- 

 lence for des- 

 sert require- 

 ments. It is for 

 this reason that 

 I would press 

 the suit a little 

 strenuously for 



the former qualification. The Verulam Pear, it is said, when 

 stewed becomes red, without contributing coloring matter. No 



