IS6 



MV GARDEN. 



YlG. 273.^CatiIlac.' 



cooked it assumes a beautiful red colour. Another enormous pear, 

 the Bellissime d'Hiver or Uvedale's St. Germain 

 (fig. 274), is used in the same way. This pear is 

 shown in the Palais Royal at Paris or at Covent 

 G irden in London, to attract customers ; -and 

 tl irty shillings is sometimes demanded for a 

 ngle pear. When in its finest state, it is so hand- 

 ome that it may be used as an ornament on 

 the dinner table, and as it is not eatable in an 

 uncooked state a single dish will last the entire winter. 



Dessert pears are in use from the middle of July till May ; though 



it must.be admitted 

 that after January, 

 and sometimes after 

 Christmas, it is diffi- 

 cult to maintain a 

 supply in the highest 

 state of excellence. 

 Although I grow 

 5 many kinds of pears for the purpose of curiosity 

 [id trial, — and those which are grown have been 

 ^V j&mr selected for their reputed excellence,-^yet there are 

 ^*=— ' certain sorts upon which reliance must be placed for 



F;g. 274. — Uvedale's 



St. Germain. the main crop. 

 The list that I recommend, consists of pears which ripen from 

 July till the middle of February. The first pear which ripens is 

 the Doyenne d'Et^ (fig. 275), a small pear which is pleasant in flavour 

 and in use in July, when the flavour of a pear is a novelty, and is 

 consequently appreciated. The Citron des Carmes (fig. 276) follows 

 closely upon it, and when in perfection is more excellent. It lasts, 

 however, but a few days. Following closely upon these, the Jargonelle 

 (fig. 277) ripens, with its piquant etherial odour which modern chemistry 

 Jias imitated in the oil of Jargonelle pear ; an ether, however, which is 

 ' All pears are drawn one-third of tlieir natural diameter. 



i\ 





Fig. 275-, 

 Doyenne d'Ete. 



Fig. 276. 

 Citron des Carmes. 



