THE CLASSIFICATION OF PEARS 169 



ing raw; not bitter, but usually insipid, sweet; longer 

 than broad. 



The varieties described by Downing under 

 names of Martin Sec and Pound (Louise 

 bonne (PHiver) are the only ones which I am 

 able to identify with this group from the 

 notes given by Lucas. 



13. ROUND COOKING PEARS. Quality as in the 

 preceding class, but differing in form, the breadth 

 being equal to or greater than the height. 



No examples can be identified. 



14. LONG PERRY PEARS. Pears not suitable for 

 eating raw; with either breaking, turnipy, or half- 

 melting flesh, having a distinctly bitter or astringent 

 flavor, and are long or medium long in form 



None of our American varieties seem to 

 belong to this category. 



15. ROUND PERRY PEARS. Pears having the same 

 inner characteristics as the foregoing, but roundish 

 in form. 



Lucas' Arbitrary System for Pears 



As an example of the arbitrary system of 

 classification applied to pears, we can not do 

 better than to examine the one made by the 

 same author Lucas. 



He divides all varieties into three groups, 

 according to the season of ripening viz., 



