OF PEARS. 133 



much sugared. It ripens in the latter end of 

 October. 



41. Marchioness. Duham, w. 93. ^.49. Lang, 

 ley Pom, t,68.Jl4<. Pom, Aust ^.138. If this 

 pear do not change yellow in ripening, it is seldom 

 good ; but if it does, the flesh will be tender and 

 delicate, very full of juice, which is sugared. It 

 comes into eating in November. 



42. Crasanne. Duham, n. 49. /. 22. Pom. 

 Aust, ^.111. Hooker Pom, Lond, t, 35. The 

 flesh of this pear is extremely tender and buttery, 

 and full of a rich sugared juice. It is the very 

 best pear of the season, and comes into eating 

 about the latter end of December. 



43. Lansac ; Dauphine. Duham. n, 109. t. 57. 

 Langley Pom. t.67. f.5. Pom. Aust. t. 12^. 

 The flesh of this pear is yellow, tender, and 

 melting ; the juice is sugared and a little per- 

 fumed. It is in eating the beginning of De- 

 cember. 



44. Martin Sec ; The Dry Martin. Duham. 

 «. 36. /. 14. Langley Pom. t.T^. f.\. Pom. 

 Aust. t. 137. Poit, et Turp. Fr. 1. 108. This is 

 almost like the Rousselet in shape and colour ; the 

 flesh is breaking and fine ; and the juice is sugared, 

 with a little perfume. It is in eating about the 

 beginning of December. 



45. Amadot. Pom, Aust, t. 166. This is 

 rather dry, but high-flavoured, and of a russet 

 colour. It is in eating about the middle of 

 December. 



K o 



