PEARS. 131 
Of the Kitchen Sorts, or stewing pears, we may name 
the Double-fleur, Orange d’Hiver, Catillac, Uvedale’s St. 
Germain or Belle de Jersey, and the Gros de Lyons. The 
trees are placed against inferior walls, or trained to espalicr 
rails, or kept as dwarf standards. The Uvedale’s St. Ger- 
main fruit often attains a very large size, especially against 
a wall; but the Double-fleur is equal in size, and superior 
in quality. a 
Pear trees are grafted either on what are called free- 
stocks, or on dwarfing-stocks; for the former, which are 
intended for full-sized trees, the seeds of the wilding-pear 
should be sown; but frequently the pips of the perry-pears, 
and sometimes of the common cultivated sorts, are used. 
For dwarfing the quince is preferred; but the white thorn, 
as already mentioned, is occasionally employed. Where 
the space is limited, or the ground is damp, the dwarfing- 
stocks are the more suitable. It is a favorite doctrine with 
some, that by budding or grafting on quince or hawthorn, 
pears of too melting and sugary a quality acquire firmness 
and acidity. ‘To what extent this holds good has not been 
correctly ascertained, but that the stock exerts a certain 
degree of influence on the fruit is beyond dispute. Some 
of the finer pears do not take so readily on the quince: in 
this case double working is resorted to. For example, the 
Virgoleuse may be easily budded on the quince, and the 
Beurré d’Aremberg will afterwards succeed freely only on the 
Virgouleuse. It may be mentioned, in passing, that the 
ancient horticulturists seem to have supposed that a fruit 
was improved by double working; and that the term 
reinette, a name applied to a class of apples, is considered 
as having been derived from the Latin renata, that is, a 
tree grafted upon itself. 
In selecting young pear trees, some prefer maiden plants, 
