PEAES. 



yellow on the shaded side, with a tinge of brownish red 

 when exposed to the sun. Flesh yellowish white, very 

 juicy and melting, with a peculiarly rich agreeable 

 flavour ; round the core it is gritty, and more so, if 

 grafted upon the Quince. 



Ripe the middle and end of August. 



The Jargonelle ripened at Twickenham, in 17^7, on 

 the 10th of July, O. S., or July 21st, N. S. Langley. 

 A month sooner than at the present day. 



This is much better grafted upon the Pear than the 

 Quince. It is, like all other summer Pears if left upon 

 the tree till fully ripe, of short duration in a sound 

 state, not keeping above a few days ; but if gathered 

 while the fruit is firm, and kept in a cool room, it may 

 be continued in eating for several days longer. It is 

 readily distinguished from all other Pears of its season, 

 by the large size of its fruit, by its long dangling 

 branches, and by its very thickly pubescent leaves, par- 

 ticularly in the early part of the summer. 



The Jargonelle was certainly brought from France, of 

 which there is abundant evidence. The Jargonelle of 

 the French is, however, not ours, but an inferior kind, 

 green on one side, and red on the other. They call 

 ours the Grosse Cuisse Madame, distinguishing it from 

 the common Cuisse Madame. How this became pos- 

 sessed of so singular an appellation it is difficult to say. 

 MAYER tells a long story of its origin, which is not much 

 to the purpose ; and MANGER relates an anecdote about* 

 Prince Eugene and one of his officers, who did not 

 know that Dameschenkel was a Pear worth looking at. 

 In Scotland the Jargonelle is cultivated on walls as far 

 north as Pears will grow. 



21. LAMMAS. Hort. Soc.Cat. No. 373. 



Fruit rather small, of a pyramidal shape. Stalk half 

 an inch long, straight. Skin pale yellow, tinged and 

 slightly streaked with red on the sunny side. Flesh 

 melting. Juice plentiful, of a very good flavour. 



