PYRUS, PEAR TREE. 249 



Its juice is plentiful, sweet & pleasant when the fruit is fully ripe. 



The seeds are brown, quite full, short, and not very pointed. 



This very attractive-looking pear is eaten stewed & in compotes in January, 

 February, & March. When completely ripe, it tastes better fresh than the preceding one. 

 Some of them keep until April. 



CXIX. PEAR TREE with medium-sized fruit, pointed at both ends, yellow on one side, dark red 

 on the other, and the latest pear of all. 



SARASIN. 



The Sarasin pear is medium-sized, twenty-two lignes in diameter & thirty lignes 

 high. It grows larger in good soil. It has an oblong and not very regular shape. The end 

 with the eye diminishes in size & terminates unevenly. Consequently it's hard to stand the 

 fruit up on that end. The eye is flush with the fruit. The other end elongates to a blunt 

 point & terminates with quite a thick stalk six to ten lignes long. It bears some 

 resemblance to the Donville pear. 



Its skin is a pale red-brown speckled with gray spots on the side in the sun. On the 

 shaded side it's a green that gets lighter as the fruit approaches maturity & it becomes 

 pale yellow. 



Its flesh is white, not gritty, and almost buttery when completely ripe. 



The juice is sweet, flavorful, & somewhat fragrant. 



The seeds are black, long, pointed, and not very full. 



This pear is delicious stewed & in compotes. It keeps longer than any other pear. 

 On November fourth, when I wrote the description. 



