THE PEARS OF NEW YORK 71 
The pear supplies man not only an important article of food but also 
a refreshing drink. Perry, the expressed juice of pears, is a common drink 
in all European countries. It is used somewhat as a fruit-juice, but chiefly 
as a fermented beverage. Pear-juice is fermented in open casks and at 
the end of fermentation contains from six to twelve per cent of alcohol. 
In parts of England and France, special varieties are grown in considerable 
numbers for perry-making. The wood of the pear is hard, heavy, and close 
grained, for which qualities it is esteemed by turners and engravers and for 
fuel. A mature pear-tree is a beautiful ornamental, and few forest trees 
are nobler or more picturesque than an old specimen of this species with 
its great size and irregular, pyramidal top. A pear-tree has much merit 
for shade as well as an ornamental. 
Pears are easy of culture and propagation, subjects to be discussed in 
full in the next chapter. A few words as to propagation are in place here 
to show the affinities of this species with other species and genera. The 
common pear readily inter-grafts with other pears, and its cions may be 
made to grow, though with difficulty, on the apple. A most noteworthy 
fact with this fruit is that though not easily grafted on the apple and some 
other pears, it unites readily with the quince and the hawthorn, both of 
which belongs to distinct genera. The common pear hybridizes freely 
with the oriental pear, but whether with other species does not appear. 
There are no records of the pear hybridizing with the apple, but there are 
trustworthy accounts of hybrids with the quince and with sorbus. 
The classical name of the pear was Pirus, changed to Pyrus by 
Tournefort, after which it was adopted by Linnaeus, who established the 
genus and united with it the Malus and Cydonia of Tournefort. Fortu- 
nately there is no confusion in the botanical nomenclature of this fruit. 
Botanists agree, without notable divergence of opinion, on the generic and 
specific names of this fruit. There are several well-marked botanical 
varieties of Pyrus communis as well as a number of horticultural forms. 
The most prominent of these must be noted. 
PYRUS COMMUNUS PYRASTER Linnaeus 
1. Linnaeus Sp. Pl. 479. 1753. 
This variety, rather common in parts of Europe, is similar to the type in foliage 
but has globose fruits. The leaves differ somewhat in being more rounded and in having 
margins more serrate. The plant is often very thorny. Some botanists believe this form 
to be only an escape from cultivation. 
