PEAKS. ;!,")1 



even approach. Some years ago, before the railways were in existence, a Scotch 

 gardener of the old school set out from a northern port by sailing-smack on a visit 

 to London. Being a man in easy circumstances, a little adventurous, and of an 

 inquiring mind, he wanted to extend hia knowledge and see how gardening was 

 managed in the south. This good man was one of the old school even in those 

 days, and had formed his own notions of things. His attire consisted of the time- 

 honoured blue coat, with large yellow buttons, yellow waistcoat, and his nether 

 garments and leggings were drab. He carried a stout umbrella, which, like himself, 

 was inclined to corpulency. Among the places he visited was the Chiswick 

 Garden, of the Horticultural Society, and, being in the autumn, he was intro- 

 duced to the fruit-room. His attendant showed him all the new pears, which at 

 that time had not long fruited in this country. He tasted first one and then 

 another, but none of them in his estimation could approach the Achan. He was 

 assured that they were infinitely superior to that variety, and that in the south it 

 was not of any account. Still he insisted there was no pear like the Achan. 

 Beurre Diel, Beurre Bosc, and even Marie Louise, were all tried in succession, 

 but the invariable reply was, " There 's nane o' them like the Achan." At last a 

 fine showy fruit of bright yellow colour and a glowing red cheek was presented. 

 " What ca' ye that ? " said our friend. " That 's the Achan," said the attendant. 

 This argumentum ad hominem seemed too much for him, as he stared at his 

 informant in blank astonishment ; but he was not to be driven from his position, 

 and, with an indignant assurance, he replied, " Na, na, that canna be oor Achan." 



I have never been able to trace the origin of the name of this pear, but I have 

 no doubt but that it was introduced into Scotland from Norway at a very early 

 period. When it is considered how close the relations were that existed between 

 Scotland and Scandinavia, there is every reason to believe that this is its origin. I 

 am strengthened in this belief from having seen it at the International Fruit Show 

 of 1 862, in a collection from Norway, under the name of Bouchrefin. 



The variety that is grown in some parts of Scotland under the name of Grey 

 Achan is the Chaumontel. 



Ach Mein Gott. See AJi! Hon Dieu. 



ACIDALINE. — Fruit, above medium size, three inches and a half 

 high and two inches wide ; obovate. Skin, shining, bright green at 

 first, but changing to yellowish green as it ripens ; on the side next 

 the sun it is somewhat mottled with red, and the whole surface is 

 strewed with reddish brown dots. Eye, small, with short se^ents, 

 set in a round shallow basin. Stalk, thin. Flesh, yellowish white, 

 half buttery and half melting, gritty at the core, very juicy, and with 

 a brisk subacid flavour. 



An October pear, with nothing but its acidity to recommend it. 



This is a seedling of Van Mons, and was sent to the Horticultural Society of 

 Paris in 1833, under the number of 1253, and, being so very acid, was called 

 Acidaline. In his catalogue under this number Van Mons says, "Forme de Beurr6 

 d'Hiver, excellente ; trSs a propager." 



ADAM (Beurre Adam). — Fruit, below medium size, two inches and 

 a quarter wide, and about two inches and three-quarters long; doyenne- 

 shaped, even and regularly formed. Skin, smooth, of a greenish 

 yellow, and mottled all over with very pale grey russet, which here and 

 there runs into patches. Eye, small, with star-like segments, and set 

 level with the surface. Stalk, three-quarters of an inch long, stout, and 

 woody, inserted in a narrow cavity. Flesh, yellowish, melting, slightly 

 gritty, sweet, but not richly flavoured, and with slight Muscat aroma. 



A dessert pear of scarcely second-rate quality ; ripe in the end of 

 October, when it becomes rotten at the core, if not carefully watched. 



