PYRUS. 



The early achan, an indifferent fruit ; greatly inferior to 

 the winter pear of that name. 



The hanging leaf, wliich is the name in Clydefdalc, is 

 good and beautiful ; almolt round ; its colour red and yellow ; 

 a delicious fweetneis is found in its tafte. 



The Scots bergamot, wliich is a large good pear, of a 

 yellow and red colour ; the fleih tender and juicy. 



The LongueviUe, which is very good, but a precarious 

 bearer ; fuppofed French, though not in their catalogues 

 under that name. 



The mulked boncliretien, gratioli, cucumber, or Spinola's 

 pear, which is a very good pear when grafted on a free Itock ; 

 its pulp being fomewliat between fhort and tender, with a 

 great deal of perfumed juice, its colour red on one fide, and 

 white on the other. 



And the faffron pear, which is a pretty large well-lhaped 

 pear, fit for the orchard or the field. 



Of the Autumnal Kinds. — The keather, which is a Clydef- 

 dalc pear, of middling fize, and oblong (hape, its juice 

 agreeable. 



The French carnock, which is tolerably good. 



The elfliin haft, or good-man pear, which is a long pear, 

 flat towards the eye : its colour green and yellow ; its flefli 

 hard, dry, and fweet in the talle. 



The Drummond, or late Scotch carnock, which is very 

 good, if eaten before it grows mealy ; its colour a bright 

 red and yellow. 



The vicar, an oblong pear, with the colour yellow, red, 

 and ttriped ; tender, fweet, and muflced, but dry in eating. 



The royal orange bergamot, which differs from the orange 

 bergamot in being yellower, and fometimes having a faint 

 red on one fide. 



The green pear of Yair, which is fweet, juicy, and melt- 

 ing ; of a moderate fize ; taking its name from Yair, on 

 Tweed-fide, where it was firft diTcovered. 



The rob hind, which is very indifferent. 



The le beftderi, the wilding of the foretl of Ileri, in Bre- 

 tagne, which is a yellowilh pear, of middle fize, but which 

 is indifferent. 



The unicorn pear, which is of a beautiful red and yellow 

 colour ; but rather auftere in the tafte or flavour. 



Of the Winter Kinds. — The winter achan, which is a Scotch 

 pear ; among the beft early winter pears, and equal to moft 

 of thofe of the French kind. 



The brier bu(h, which is Scotch; a good pear, and will 

 ' ripen in moft feafons ; it is a fmall pear, of a firm fubllance, 

 and fweet tafte. 



The Brompton park, which is a feedling fent by Jefferys 

 of that name. 



The round winter, which is a Clydefdale pear, a very ex- 

 cellent winter pear. 



The poir portrail, or gate pear, which is proper for 

 baking. 



The la double fleur, or the double-flowering pear, which 

 is a large flat beautiful pear, with a fmooth (Ivin, and 

 blufh colour on one fide, and yellow on the other : it is 

 the bell to preferve, taking a beautitul red colour from 

 the fire. 



And to thefe the following lift is added : —The Ambrofia 

 pear, the Alliton town, the autumn mufl< bonchrelien, the 

 bifhop's thumb, t,he bloody pear, proper for baking, the 

 brocas bergamot, the barland, proper for perry, the befi- 

 deri, fit for baking, *he beurre du roi, the black pear,, or 

 Worcefter, fit for baking, the Britannia, the burdelieu, the 

 Doyenne, or St. Michael, the caftillac, fit for baking, the 

 ■ Eafter St. Germair:, the Ganfel's bergamot, the golden 

 beurre, the grey beurre, the grey good-wife, the green 



fugar, the green bergamot, the Huntingdon pear, the huff- 

 cap, proper for perry, the king's Catharine, the lammas, 

 the London fugar, the nuifcat alraain, the mufk blanquet, 

 the Oldfield, proper for perry, the orange bergamot, the 

 pear piper, the pyrus poUveria, the red admirable, the 

 rough cap, proper for perry, the Scotch bergamot, the 

 leven-angled, the filver-ftriped, the Sj)anilh red warden, beft 

 for baking, the fquafli, proper for perry, the llriped verte 

 longue, and the white beurre. 



And for fmall gardens, wliere there is room only for a few 

 trees, the following are recommended as proper for furnifh- 

 ing a regular iucceffion of fruit. 



Summer Kinds. — The mulk pear, the green chiffel, the 

 jargonelle, the fummer bergamot, and the fummer bon- 

 chrttien. 



Of the Autumn Kinds. — The orange bergamot, the autumn 

 bergamot, the Ganfel's bergamot, the brown beurre, the 

 Doyenne, or St. Michael, and tlie fwan's egg. 



Of the Winter Kinds. — The Crad'ane, the Chaumontelle, the 

 St. Germain, the Colmar, the d'Aucli, the I'cfchafferie, the 

 winter boncliretien, and the bergamot de pafque. 



And the fecond fort, in its wild ilate, is called the crab, 

 or wilding, and is armed with thorns, as well as the wild 

 pear. Miller mentions two varieties in the fruit of the 

 crab, one white, the other purple towards the fun ; but 

 it is commonly yellowiftt-green with a tinge of red. And 

 alfo a variety with variegated leaves. 



There are a great many varieties of the apple, but the 

 following are given by Mr. Forfyth as the moft deferving of 

 attention. 



The Acklam's ruffet, which is a fmall Yorkfhire apple, of 

 a ruffet colour toward the fun, and yellow on the other 

 fide ; it becomes ripe in January, and keeps till March. 



The aromatic pippin, which is a very good apple, of a 

 bright ruffet next the fun ; and the flefli has a fine aromatic 

 flavour. It ripens in Oitober. 



The Baxter's pearmain, which is a real Norfolk apple, of a 

 handfome fize, and pale-green colour, full of fmall dark 

 fpots. It IS a fine kitchen fruit, and will keep till April. 

 It is alfo a good eating apple. 



The beauty of Kent, which is a fine large apple, refem- 

 bling a codhn. It is ftreaked with a fine red towards the 

 fun, and of a beautiful yellow, with fome ilreaks of red on 

 the other fide. It is a very good apple, coming into eat- 

 ing in September, and keeping till the latter end of 

 April. 



The belle grifdeline, which is a new feedling raifed at 

 Norwich, of much beauty, and never failing to afford crops. 

 It was firft propagated by Mr. Lindley, who gave it this 

 name. It is a handfome apple, rcfembhng the burfdoff, 

 of a yellow colour, with red towards the fun, and an ex- 

 cellent table apple, keeping till March. 



The Bell's pearmain, which is a real Norfolk apple, large 

 and handfome ; red toward the fun, and yellow on the other 

 fide. It is a fiae kitchen fruit, and pretty good to eat raw, 

 keeping till June. 



The beft pool, which is a middle-fized apple, of a pale- 

 green colour, ilreaked with red towards the fun. It is a. 

 good apple, in eating from January to April. 



The black apple, which is a middle-fized fruit, of a dark 

 mahogany colour next the fun, but fainter on the other fide. 

 It is of a pleafant fweet tafte, keeping till the middle of 

 April. 



The Bland's fummer pippin, which is a handfome apple, 

 of a gold colour, and an agreeable flavour. It is a great 

 bearer, ripe in September, and keeps till Chriftmas. 



The Blatche's fine fmall table apple, which is about the 



fize 



