i6o 



My GARDEN. 



grown in France aiid imported into England! In this country it 

 bears, but has little flavour. 



As we get late in the season, — as- at the end of November and 

 beginning of Decembei-, — the ordey of ripening is more uncertain, but 

 still we have pears the fruit of which is of the highest order. Amongst 

 these late pears the Josephine de Malines (fig. 292) stands unrivalled. 

 It is so delicious that it surpasses the peach in 

 flavour, juiciness, texture, and in refreshing qualities. 

 Notwithstanding its general high character, I have 

 known it to be worthless, • and in 1869 my speci- 

 mens were no better than raw turnips. 



The Glout Morceali (fig. 293) ripens about this 

 ime. The fruit is better from a standard than 

 from a wall tree, and specimens which were grown 

 :it Peterborough House, Fulham, and kept till Feb- 

 ruary, were finer than any other pears whith' I have 

 Fig, 293.— Gloat Morceau. evcr tastcd either in this country or in France. 



About the middle of December a common-lopki'ng pear ripens, 

 which has so indifferent an appearance that some housekeepers refuse 

 to put it on their masters' tables. This is the Nelis d'Hiver (fig.. 294), 

 which is, in my opinion, one -of the finest of all the fruits of th€ earth, 

 and should always be cultivated. 



The Ne Plus Meuris is a fine pear, but the blossom is constantly 



destroyed by the spring frosts, and I 



have had but little produce, although 



I have several trees. Huyshe's 



Victoria (fig. 295), raised from the 



Marie Louise, promises to take a 



high position amongst pears, but, 



up to this time, it has not borne 



well in my garden. 



The Beurre Ranee (fig. ig6) is another fine late pear, which keeps 



well till the spring. Passe Colmar has a peculiar flavour, and the 



Easter Beurr6 (fig. 297) is useful for spring use. This variety is liable 



Fig. 294. — Winter 

 Neljs. 



Fig. 295. — Huyshe's Victoria. 



