THE PEAR. 



l6i 



Fig. 297. 

 Easter Beurrfe. 



to the pear fungus, which makes it crack, and renders it useless for 

 food. There is one more pear strongly commended by Rivers, 

 the Passe Crasanne,. but I have no experience of it, as my trees 

 have not yet yielded fruit, and 

 therefore I must leave him respon- 

 sible for its high commendation. 

 I have been unable to obtain a 

 specimen to figure. 



From my experience, the above 

 varieties form a collection which 

 is sufficient for the requirements of 

 most families, and will give them 

 fruit for dessert for at least eight months in the year. There are 

 many other good pears which may be grown. Green Chisel "ripens in 

 August. Beurr^ Goubault is a constant bearer and a fair pear. Beurrd 

 Bosc and Pois de Paradis are both good pears : the former does not 

 travel well. Beurrd d'Amanlis is often recommended, but it is a hand- 

 some large pear utterly devoid of flavour. The Autumn Bergamot is 

 not to be despised in November, and the shy-bearing Gansel Bergamot 

 is very fine : we grow it double-worked. Durandeau is a charming 

 pear, but we never get many; and Beadnell's Seedling, a pear raised 

 by a friend at Tottenham, is generally commended by pomologists ■; it, 

 however, speedily rots when gathered. The Vicar of Winkfield is 

 frequently a great bearer, and some years it is large and eatable 

 but no more can be said in its praise. Knight's Monarch and 

 Brpompark are occasionally surpassingly fine, but the fruit of the former 

 constantly drops prematurely. Leon le Clerk is also excellent. 



A pear called the Bezi Mai has been introduced into England 

 from France. It is a very handsome pear, but with me remains hard 

 till the next summer. From its good bearing qualities it may prove a 

 valuable kitchen pear. 



The Napoleon pear has a distinct .etherial flavour in its juice 

 The Beurrd Van Mons is a delicious pear; the Dorothee Royale 

 Nouvelle is a fine pear. The America is worthless; the Nouveau 



M 



