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as the Syrian, the Alexandrine, the Numi- 

 dian, the Grecian, the Picentine, the Numan- 

 tine, &c. &c.:" but of all the pears, he men- 

 tions the Crustumine as the most delicate 

 and agreeable; next to that the Falernian 

 pear was esteemed, and so called for the 

 abundance of juice it produced, which he 

 compares to wine. The Tiberian pears were so 

 named because they were the sort Tiberius the 

 emperor preferred ; others were named after 

 the persons who had introduced or cultivated 

 them; some from the season when they 

 ripened, as the barley pear, &c. ; and many 

 from their odour, as the aromatic and laurel 

 pears. " Some are reproached," says he, " with 

 the name of proud pears, because they are 

 earliest ripe, and will not keep :" there were 

 winter pears, and pears for baking, &c. 

 " Both pears and apples/' continues this author, 

 " have the properties of wine, on which ac- 

 count physicians are careful how they give 

 them to their patients; but when 'sodden in 

 wine and water, they are esteemed whole- 

 some/' Again he states, book xxiii. chap. 7> 

 " all pears whatsoever are but a heavy meat, 

 even to those in good health, and the sick 

 are debarred from eating of them ; and yet, 

 if they are well boiled or baked, they are 

 exceedingly pleasant, and moderately whole- 



