XVII. PEARS. 



The new and superior sorts which have of late been added to this 

 important class of fruits are found to be most valuable. The 

 greater part of them have been obtained from Belgium, and 

 some have far exceeded the expectations generally formed of 

 them on their first introduction, especially as regards their adapt- 

 ation to this climate, in which many, instead of requiring the 

 assistance of walls, as all the best old sorts do, produce abun- 

 dantly and in great perfection on standards. A knowledge of the 

 excellence of these new kinds, has occasioned a great number 

 of the old sorts, formerly reckoned very good, to be now marked 

 as only second rate in the following list. The sorts distin- 

 guished as being of the first quality are still too numerous 

 for any collection ; the character of first rate, as relates merely 

 to quality, could not however be with-held from many, which 

 will nevertheless be found to deserve only a secondary esti- 

 mation when their properties as exhibited in the other columns 

 are attended to. In a collection so rich in good sorts, possess- 

 ing also hardiness and abundant bearing, none ought to be 

 cultivated for the table except those of the first excellence ; 

 where kinds of secondary or inferior quality are marked as 

 table-fruit in the following enumeration, it may be understood 

 as only indicating their having been used as such, and being of 

 a nature rather adapted for that than for Perry or kitchen use. 



In regard to situation it may be necessary to state that those 

 marked as succeeding as standards, are calculated to do so in 

 the southern and midland parts of the kingdom, or even consi- 

 derably more to the northward in particularly well sheltered 

 places. The abbreviations are as follow : 



Prevailing Colour, p. pale ; d. dark 5 b. brown ; y. yellow -, r. red ; g. groen ; 

 rus. russet. 



Form. pyr. pyriform 5 obt. pyr. obtuse pyriform. 

 Size. 1, large 5 2, middle 5 3, small. 

 Use. K. kitchen; T. table 5 P. perry. 



Texture. C. crisp j B. buttery j J. juicy 5 T. tender, such as are softer than the 

 crisp, yet not so fine as the buttery. 



Quality. 1, first rate ; 2, second rate 5 3, indifferent, or bad. 

 Situation, W. vvallj S. standard. 



