PARIS. 485 



were wholly unfit for table use. I may add, that on the 

 21st of the same month, the Duke of Wellington being ex- 

 pected to arrive to dinner, another search for ripe grapes 

 was instituted throughout Paris, but in vain. In short, 

 the English market is well supplied with fine grapes from 

 the middle of June till the middle of November ; but, from 

 being raised under glass, they are necessarily high priced ; 

 while the Paris market offers a copious supply of the table 

 Chasselas, from the middle of September to the middle of 

 March, at very cheap rates, — from 12 to 20 sous, or 6d, 

 to 8d. per pound ; the coarse vineyard grapes being only 

 Id. a pound. — The bigarreau or graffion cherry was still 

 very abundant in Covent Garden market, and also the 

 black or Dutch guigne : at Paris, however, even the 

 late cherries had almost ceased to appear in the market. 

 — In the London market the only good pear was the 

 large English Jargonelle (or epargne). The Windsor 

 pear was on the stalls, but not ripe. The Green chisel 

 (hativeau), and the skinless (poire sans peau), were almost 

 the only others I could see. The Paris market excelled, 

 being well supplied with fine summer pears. The Ognolet 

 or summer archduke, (which I believe is unknown at Edin- 

 burgh), was pretty common : it is named ognolet, from 

 growing in clusters on the tree like bunches of onions. 

 The large blanquet, and the long-stalked blanquet (the lak- 

 ter a very small fruit) were also common. The Epargne 

 or grosse cuisse madame was plentiful. A fruit resembling 

 it, called Poire des deux tetes, was likewise abundant : it was 

 large, sweet, and juicy, quite ripe, but without much flavour. 

 The Epine-rose, (Caillot or Cayeout), a very flat pear ; the 

 musk-orange, which isof a yellow colour only; the red orange, 

 which has the true orange hue ; and the Robine or Royal 

 d'etc, were all plentiful. The small early rousselet was ex- 

 ceedingly common and cheap, being produced abundantly 



