PYRUS. 



full of juice of a rich flavour. It ripens about the middle 

 of Augull. 



The little blaiiquet, which is much lefs than the former, 

 of a «ale colour, and the flefh tendci', and full of a rich 

 mu(l<y juice. It ripens about the latter end ot Augull. 



Th< loug-ftalked blanquet has a very fmootli ikin, white, 

 and a i.'.tle coloured towards the fun, and is full of a rich 

 fugaiy juice. It becomes ripe at the latter end of Auguft. 



The fliinlefs cr early rulFelet, which is of a reddifh colour, 

 the fliin extremely thin, and the flefli melting and full of a 

 rich fugary jiiice. It ripens in the latter end of Augult. 



Tlie rauilt robine, or queen's pear, (alf« called the amber 

 pear,) which is fmall, and of a yellow colour when ripe ; it 

 has a rich miiflcy flavour, and is a great bearer. It ripens 

 about the latter end of Auguft. 



Tlie muflc drone, which has a flcin of a yellow colour 

 when ripe, and a rich mufky tafle ; but is apt to grow 

 mealy, if left too long on the tree. It ripens about the be- 

 ginning of September. 



The red orange, which is of a greenifh colour, but the 

 fide next the fun changes to a purple colour, when ripe ; 

 the flefh is melting, and the juice fugary, witli a little per- 

 fume. It ripens in the beginning of Auguft. 



The callblette, or green mufcat, is a fmall grcenifli pear, 

 with fome fpecks in the fliin. It is full of a ricli perfumed 

 juice, and ripens in the latter end of September. 



The great onion, brown admired, or king of fummer, 

 which is of a brownifli colour next the fun, and becomes 

 ripe in the beginning of September. 



Tlie mufk orange, in which tlie ikin is green, and the flefh 

 melting. It ripens in the beginning of September. 



The avorat, or Auguft mufcat, which has a fmooth flcin 



of a whitifli yellow colour ; the juice is richly fugared and 



. perfumed, and it is elteemed one of the belt fummer pears 



yet known. It is a great bearer, and becomes ripe in the 



beginning of September. 



The rofe, or thorny rofe, which is fhaped like the great 

 onion pear, but much larger, of a yellowifh-green colour, 

 but a little inclining to red next the fun. Tiie flefh is 

 breaking, and the juice mufky. It becomes ripe m the 

 beginning of September. 



The poire du puchet, which has the flefh foft and tender, 

 and the juice fugary. It ripens in the beginning of Sep- 

 tember. 



The perfumed pear, which is of a deep red colour, 

 fpotted with brown ; the flelb melting, but dry, and has a 

 perfumed flavour. It ripens in the beginning ot Sep- 

 tember. 



The falviati, which is red and yellow next the fun, but 

 whitifh on the other fide ; the flefh is tender, and the juice 

 fugary and perfumed. It ripens about the middle of Sep- 

 tember. 



The rofe water, which has the flcin rough, and of a 

 brown colour, the juice very fweet, tailing like rofe-water. 

 It ripens in the latter end of September. 



The ruffelet, in which the flefli is foft and tender, and 

 the juice agreeably perfumed. It ripens in the latter end 

 of September. 



The great mouthwater, which has the flefh melting and 

 full of juice. It ripens about the latter end of September. 



The prince's pear, which has a highly-flavoured juice, 

 \ and is a great bearer, ripenmg about the latter end of Sep- 

 tember. 



The fummer bergamot, which is fonietimes called Ham- 

 den's bergamot. The flelh is melting, and the juice highly 

 perfumed. It ripens about the latter end of September. 



The autumn bergamot, which is fmaller than the former ; 



the flelh is melting, and the juice highly perfumed. It is 

 a great bearer, and ripens in the beginning itf October. 



The fummer bonchretien, which is very full of juice, and 

 is of a rich perfumed flavour. It ripens about the middle of 

 September. 



The beurre rouge, (the red butter pear, ) which has the 

 flefh very melting and full of a rich fugary juice. It ripens in 

 the beginning of Oftober, and, when tirll gatiicred from the 

 tree, is one of the very belt forts of pears. 



The dean's pear, which has the flefli melting and full of 

 juice, which is very cold. It is a great bearer, and ripens in 

 the beginning of October. 



The Swifs bergamot has a melting flelh, and is full of 

 juice. It ripens in the beginning of October. 



The long green, in which the flefh is melting and full of 

 juice. It ripens in the latter end of Ortober. It is, by 

 fome, reckoned the fame with the mouthwater. 



The white and grey monfieur John, which are the fame ; 

 tlie difference ot their colour proceeding from the different 

 foils and fituations wherein they grow, or the flocks on 

 which they are grafted. If this pear be rightly managed, 

 there are not many forts in the fame feafon to be compared 

 with it. The flefli is breaking, and full of a rich fugared 

 juice. It ripens in the latter end of Odtober or beginning 

 of November. 



The flowered mufcat, whicli is an excellent pear ; the 

 flefh is very tender, and of a delicate flavour. It ripens in 

 November. 



The vine pear, which is of a dark red colour ; the flefli 

 very melting, and full of a clammy juice. It comes into 

 eatmg in November. 



^ The roufleline pear, which is of a deep red colour, with 

 fpots of grey ; the flefh is very tender and delicate, and the 

 juice very fweet, with an agreeable perfume. It ripens about 

 the latter end of Oftober, but does not keep. 



The knave's pear, which has the flefh fine and tender, and 

 the juice very much fugared. It ripens in the latter end of 

 October,- 



The marquis pear is a pear which, when it does not 

 change yellow in ripening, is feldom good ; but if it does, 

 the flefh will be tender, delicate, and very full of juice, 

 which is fugared. It comes into eating in November. 



The Crafane pear, which has the flefh extremely tender and 

 buttery, and full of a rich fugared juice. It is the very befl 

 pear of the feafon, and comes into eating about the latter 

 end of December. 



The Lanfac, or Dauphine pear, which has the flefh yellow, 

 tender, and melting ; the juice is fugared, and a little per- 

 fumed. It is in eating the beginning of December. 



The martin fee (the dry martin), which is almoft hke the 

 ruffelet in fhape and colour ; the flefli is breaking and tine ; 

 and the juice fugared, with a little perfume. It is in eating 

 about the beginning of December. 



The amadot, which is rather dry, but high-flavoured : it 

 is in eating about the middle of December. 



The little lard pear, which is extremely fine ; the flefh 

 melting ; the juice much fugared, and has an agreeable mufky 

 flavour. It is in eating the latter end of December, and is 

 efteemed one of the befl fruits in that feafon. 



The Louifbon (the good Lewis), which has the flefli ex- 

 trem.ely tender, and full of a very fweet juice. It is in eat- 

 ing about the middle of December. 



Tlie Colmar pear, which is very tender, and the juice 

 greatly fugared. It is in eating about the beginning of Janu- 

 ary, and is efteemed an excellent fruit. 



The I'efchafferie, which has the flefh melting and buttery ; 



the 



