FEUIT-&ARDENING. 151 



;n terminating, villose corymbs, produced from wood of the 

 preceding year, or from buds gradually fonned on the several 

 years' growth, on the extremities of very short protruding 

 shoots, technically called spurs. The Pear-tree is found in a 

 ■wUd state in England, and abundantly in France and Germany, 

 as well as in other parts of Em'ope, not excepting Russia, as 

 far north as latitude 51. It grows in almost any soil. The 

 cultivated tree diflfers from the Apple, not only in having a 

 tendency to the pyramidal form, but also in being more apt 

 to send out tap-roots ; in being as a seedling-plant longer in 

 coming into bearing ; and when on its own root, or grafted on 

 a wild Pear-stoct, much longer lived. In a dry soil, it wiU 

 exist for centuries, and still retain its health, productiveness, 

 and vigor. The Eomans had thirty-six varieties in Pliny's 

 time. There are now several hundreds in the French and 

 British nurseries, and a still larger number in America. 



OHAEAOTEEISTICS OF A GOOD PEAR. 



Dessert Pears are characterized by a sugary, aromatic juice, 

 with the pulp soft and sub-liquid, or melting, as in the Beurres, 

 or Butter Pears, or of a firm and crisp consistence, or breaMng, 

 as in the Winter Bergamots. Kitchen-Pears should be of a 

 large size, with the flesh firm, neither breaking nor melting, and 

 rather austere than sweet. Perry Pears may be either large or 

 small ; but the more austere the taste, the better will be the 

 liquor. Excellent perry is made from the wild Pear. 



PROPAGATION OF PEARS. 



Pear-trees are propagated by grafting in the spring, or bud- 

 ding late in the summer, and also by seed taken from the best 

 sorts, for the purpose of obtainmg new varieties. In raising 

 Pear-stocks, the wild Pear is preferred in Earope, as being 

 calculated to produce plants more hardy and durable than the 

 cultivated sorts ; and for dwarfing and precocity, the Quince is 

 preferred. 



