PYRUS. 



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

 about the firft of January. It bears bcfl on ftandards. 



The virgouleufe pear, which is efteemcd by fome as one 

 of the belt fruits of the feafon ; the flefli is melting, and 

 full of a rich juice. It is in eating about the (irll of January. 

 In dry and cold feafons it is very apt to crack, which greatly 

 diminilhes its value. 



The ambrette, which is cftcemed a very good pear ; the 

 flefh is quite meltinij, and full of fweet perfumed juice. It 

 comes into eating about the beginning of January. 



The epinc d'hyver (the winter thorn pear), which has a 

 very tender buttery pulp, of an agreeable tafte, with a 

 fweet juice higlily perfumed. It is in eating about the latter 

 end of December. 



The St. Germain pear, which is a fine fruit and keeps 

 loFig; the lleOi is melting, and very full of juice, which in 

 a dry feafon, or if planted on a warm dry foil, is very Iweet. 

 It is in eating from December till February. Mr. Forfyth 

 remarks, that it is " an excellent bearer, when planted as a 

 dwarf itandard, and comes in fucceffion after the lame fort 

 of pears on wall-trees are over." 



The St. Aullin, which is pretty full of juice, and which 

 is often a little (harp ; the flefh is tender "but not buttery. 

 It is in eating the latter end of December, and continues 

 good two months or longer. ^ 



The Spaniih bonchretien, which is a large fine pear ; the 

 flefh is breaking, and the juice fweet. It is in eating in 

 January. , 



The wilding of Callay, whicli is alio called the fmall 

 winter butter pear, is a fmall fruit ; the flefli is melting, and 

 the juice very rich : it is an excellent bearer on tlandards. It 

 is in eating in January. 



The martin fire, or the lord martin, which is a good 

 fruit ; the flefh is breaking and full of juice, which is 

 very fweet and a little perfumed. It is in eating in Ja- 

 nuary. 



Th winter rufl'elet, which has the flefli buttery and melt- 

 ing, and generally full of a fweet juice. It is in eating in 

 the latter end of January. 



The franc real, or the golden end of win;er, which is only 

 efl;eemed for baking. 



The brown beurrc, which is of a reddilh-brown colour 

 on the fide next the fun, and yellowifti on the other fide. 

 The flefli is melting, and full of a rich juice. It ripens in 

 OAober, and is eileeraed an excellent pear. 



The Holland bergamot, amofelle, or lord Cheney's, which 

 is a very good pear ; the flefli is half buttery and tender, and 

 the juice is highly flavoured. It keeps from the end of 

 January till April. 



The German mufcat, which is an excellent pear ; it is 

 buttery and tender, and the juice is highly flavoured. It is 

 in eating from February till April or May. 



The pear of Naples, or Eafter St. Germain, which is 

 half-breaking ; the juice is fweet, and a little vinous. It 

 is in eating in March. 



The winter bonchretien, which is very large ; the flefh 

 is tender and breaking, and is very full of a rich fugared 

 juice. It is in eating from the end of March till June. 



The la paftorelle, which is tender and buttery, and the 

 juice fweet. It is in eating in March. 



The St. Martial, or the angelic pear, which has the flefh 

 tender and buttery, and the juice very fweet. It is in eating 

 in March. 



The wilding of Chaumontelle, which is melting, the 

 juice very rich, and a little perfumed. It is in eating in 

 January. 



The brown St. Germain, which is a very fine high-flavoured 



pear on dwarfs and flandards, and comes in after the wall 

 St. Germain. It continues in eating from December to the 

 end of March. 



The pear d'Auch, which was introduced by the late duke 

 of Northtimberland. It much refembles the Colmar, but is 

 fuller towards the ftalk. It is in eating from Chridmas 

 to April, and is, without exception, the belt of all the winter 

 pears. 



The fwan's egg, which is a middle-fized pear, in a (hape 

 like an egg ; it is of a green colour, thinly covered with 

 brown ; the flefli is melting, and full of a pleafaflt mulky 

 juice. It comes in eating in November. It is healthy, and 

 bears well either as a ftandard or in any other way. 



The bergamot de pafque, which has alfo the following 

 names : the terling, the amofeUe, the Paddington, and the 

 Tarquin. It is a fine haiidfome fruit, green when gathered, 

 and of a yellowifh or ftraw-colour when ripe. It comes into 

 eating about the month of April, continues till June, and 

 makes a very handfomc appearance at table. 



The golden beur' c, which is a very fine pear ; it is of a 

 beautiful fcarlet colour next the fun, and of a gold colour 

 on the other fide. The flefh is melting, and the juice high- 

 flavoured. It ripens in October. It fuccecds befl on an 

 eaft aipc£t, and a loamy foil. It is a plentiful bearer. Mr. 

 Forfyth obferves, that it " was introduced from Burgundy 

 by the late marfhal Conway, and was firft railed, in this 

 country', at his feat of Park Place, near Henley-upon-Thames, 

 now the feat of lord Malmefbury." 



The Williams's feedhng pear, which refembles a fummer 

 bonchretien, but is more juicy, is a great bearer, and 

 ripens in September. Mr. Forfyth fays that it " will be a 

 valuable acquifition to the market -gardeners, as it immediately 

 fucceeds the Wii.dfor pear." 



The citron Ae Carmes, which is a middle-fized pear, of a 

 yellowifli-green caft, full at the eye ; of a round (hape, but 

 taperiuir a little towards the ftalk, which is long. It becomes 

 ripe in July. 



And the true golden beurre, which in fhape and fize re- 

 fembles the brown beurre ; but is of a reddifh-brown colour 

 next the fun. It is a very fine pear, but does not keep long. 

 It comes into eating in October. 



Mr. Forfyth gives the following feleftion from Anderfon's 

 and Co's. Catalogue of Edinburgh. 



Of the Summer Kinds. — The pear James, which is foon 

 ripe, and foon rotten, has a little flavour, and is the earliell 

 pear in Scotland. 



The early cariiock, which' is indifferent, of a yellow co- 

 lour, and bright-red towards the fun ; making a beautiful 

 ftandard tree. 



The lemon, lady's lemon, or lady Lament, which is in- 

 differently good, but principally valued for coming early, 

 and being a good bearer in common. 



The green pear of Pinkey, which is a fmall green pear, 

 nearly round, of a fweetifh tafte or flavour. 



The forrow cow, a Clydefdale pear, which is a large pear 

 with a fhort ftalk ; flat towards the eye ; the colour red 

 and yellow ; the flefh tender, and mufked in its flavour. 



The pear fanch, a Clydefdale pear, which is a big-bellied 

 beautiful pear ; the tree large, a great bearer, and tit for an 

 orchard ; but the fruit is not very good. 



The grey honey, which is a pretty good pear. 



The green orange pear, or orange vert, which is a very 

 good pear. 



The brute bone, chaw good, or the pope's pear, which is 

 only an indifferent fort. 



The golden knap, fuppofed Scotch, which is a fmall fum- 

 mer pear, of tolerablv good quahties. 



The 



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