FRUITS. CHAP. 



Winter Bonchre'tien, the Colmar, the Crasanne, and the 

 Poir d' Audi, that is to say, the pear of the city of Auch 

 in France. Pears for cooking are, Parkinsons pear, the 

 Cadillac, and Uvedales St. Germain. Besides these, there 

 are two pears which I have propagated from cuttings 

 brought from Long Island, and which appeared to have 

 no name there : I call the one the Long Island Autumnal 

 Pear, the very finest fruit of the pear kind, without any 

 exception, that I ever tasted in my life. When ripe, 

 which it is early in October, it is of a greenish yellow 

 colour, weighs about three quarters of a pound, actually 

 melts in your mouth, and, with a little care, keeps well 

 to the middle of November. The other is what I call 

 the Long Island Perry pear, which is of a middling size, 

 very hard, and very rough to the taste when raw -, but 

 this pear, when baked, or stewed and then preserved, is 

 the finest thing of the kind that I ever saw. To these 

 recommendations may be added, that this tree is as great 

 a bearer as the Green chisel itself 5 and, which is rather 

 singular of the pear and apple kind, the three years that 

 I was in Long Island, these trees were loaded with fruit 

 every year. Cattle and hogs are turned into the orchards 

 of America to live and fatten upon the fruit : they take 

 up from the ground those which they like best $ or they 

 feed from the lower branches of the trees. T never per- 

 ceived my cattle extremely anxious about other fruit j 

 but to get at the perry pears, the steers and oxen used 

 to raise themselves upon their hind legs, which I very 

 rarely saw them do in the case of any other tree. Their 

 strong jaws could mash them; and they, therefore, were able 

 to ascertain their sugary quality. Raw, they will keep all 

 the winter long, and until the month of May ; and still be 

 us solid and as hard as ever. I am sure that this is the 



