THE PEAR. 



157 



not extracted from pears but from fusel oil. The pear drops sold at the 

 "shops" are'flavoured exclusively with this oil". Some authorities con- 

 sider that this pear was mentioned by Pliny, and' was introduced 

 into this country by the Romans. It attains great perfection at 



Fig. 278.^Beun6 

 Giffard. 



Fig. 279. — Williams' 

 J3on Cliretien, 



Fig. 277.— Jargonelle. 



■Rotherhithe and Deptford ; and I have tasted it, but not so good, 

 on the St. Gothard pass in Switzerland. This pear keeps but a few 

 days, and is succeeded by a modern pear called the Beurr^ Giffard 

 (fig. 278). It is excellent in some years, but is so little in cultivation 

 that I have never seen it in any other' locality than at my garden. 



The Bearr6 Giffard is' succeeded in September by that generally 

 well-known and largely cultivated favourite, "Williams' Bon Chretien 

 (fig- 279), a noble fuU^sized pear, which requires to be kept a few 

 days after being gathered, to enable it to attain the perfection of 

 texture and pleasant juicy flavour 

 which renders it so great a favourite. 

 It is a great bearer, and should 

 always be grown. 



Between the time of the perfec- 

 tion of "Williams' Bon Chretien and 

 Louise Bonne, the Alexandra (fig. 280) 

 proves useful, though it is hardly a 

 pear of the highest excellence. 



"When Williams' Bon Chretien has pa.ssed away in September, 

 Louise Bonne of Jersey (fig. 281) is gratefully received. This one, 



Fig. 280. — Alexandra. 



Fig. 281 

 Louise Bonne of Jersey. 



