AMSTERDAM. 22? 



core, and possessing the other good qualities of the autumn 

 kind. This fruit keeps longer than the former, perhaps 

 till June of the following year, and it continues improving 

 till May. The tree is described as attaining a large size, 

 when on a free stock ; the blossom is reported to be hardy, 

 and little liable to injury from spring frosts ; and on this 

 account there is seldom any deficiency of crop. If these 

 characters of the tree be correct, it seems peculiarly well 

 suited for the climate of Scotland ; and as red fruit has an 

 attractive appearance for the market, the Winter Borsdorfer 

 would probably be found not only a valuable addition to 

 our gardens, but also to our Clydesdale and Carse of Gow- 

 rie orchards. 



The Frau-apple is likewise brought down the Rhine 

 from Germany. It is truly a winter fruit ; the size is 

 large, the skin brown, the pulp very hard, but of good fla- 

 vour : it keeps firm not only over winter, but till July of 

 the following summer. 



A small pear called the Theodore is much used for stewing 

 in thin syrup. The fruit has little flavour, but the tree is 

 said to be hardy and a great bearer. A friend has told us, 

 that the Theodore pear was presented at table to him in 

 Amsterdam, stewed in butter, and sprinkled with pepper ; 

 but that when dressed in this way, it seemed a very dis- 

 agreeable dish. The most esteemed pear for winter use 

 is the " Winter Suyker (sugar) Peer," and this is said to 

 retain all its good properties till May. 



Besides the Foppen-pear, already repeatedly mentioned, 

 another, which is often dried in the oven and stored, is the 

 Sarazzin or Blessed Pear of the French. It is of consi- 

 derable size, and of a brownish-yellow colour. It is really 

 a winter pear, and indeed will keep almost throughout the 

 year. It is also frequently used for stewing in the 



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