102 



THE GARDENER'S ASSISTANT, 



keeper, and it sells well in the open market. 

 This mongrel race has made Pear-growing pos- 

 sible over an immense region. It must rank 

 as one of the great hybrids of the world." Such 

 a race could well be improved and adapted for 

 many of our British colonies. 



The Flavour of Pears. — As regards a large 

 number of the distinct flavours of Pears, it is 

 quite impossible to classify them; they differ 

 from each other by delicate gradations like the 

 odours of flowers. The musk -like flavour so 

 characteristic of many varieties probably origi- 

 nated in the early periods of the Pear's develop- 

 ment, a variety known in the time of the Romans 

 being so distinguished. Some of the most marked 

 types of this group in cultivation at the present 

 time are the following: — Olivier de Serres, a 

 well-known variety; Arlequin Musque, very 

 strongly flavoured; and the (Euf, which is 

 also remarkably flavoured. With this may be 

 classed the Ambrette d'Hiver, the flavour of 

 which has been compared to the fragrance 

 of the Sweet Sultan, and thence derives its 

 French title; and Besi d'Hery, with the 

 flavour of Muscat Grapes. Pears of rich 

 aromatic odour form another large group. 

 Prominent amongst them is the Seckle, one 

 of the richest-flavoured varieties in cultivation, 

 and for which we are indebted to the Ameri- 

 cans. It is almost unique, but there are a few 

 varieties that present some resemblance to it: 

 such as some of the Rousselets, from which 

 indeed it has been supposed that Seckle may 

 have originated. Beurre des Beguines is an- 

 other of the same class, and presents some 

 resemblance to Seckle in its aroma. Varieties 

 with almond-like flavour, such as Doyenne 

 Sieulle, Leopold Riche, and Amande Double, 

 form another group; whilst yet another may 

 be formed of varieties possessing a wine -like 

 flavour represented by Forelle, or the Trout 

 Pear, which, in its best condition, has a peculiar 

 richness. The aroma of Althorp Crasanne has 

 been compared to rose-water. Ananas derives 

 its name from the resemblance of its flavour to 

 the Pine-apple. Salviati is the Ratafia Pear, and 

 Franchipanne, which is suggestive of the per- 

 fume Frangipanni, derived from the Red Jessa- 

 mine (Plumeria). The Jargonelle has a distinct 

 flavour, and it forms one of the fruit essences 

 which chemists have succeeded in imitating 

 very closely by artificial products. Sir H. E. 

 Roscoe says: "Amongst the compound amyl 

 ethers the acetate is prepared on a large scale, 

 as it possesses the peculiar odour of Jargonelle 

 Pears, and it is used in flavouring cheap 



confectionery. This compound is obtained 

 by distilling amyl alcohol with potassium 

 acetate and sulphuric acid; it can also be pre- 

 pared by heating the chloride with potassium 

 acetate." 



Too much attention has been paid in recent 

 years to the production of varieties with very 

 large or handsome fruits, without due regard 

 to the much more important quality of flavour. 

 Because large finely-coloured fruits, and hand- 

 somely-formed Pears are readily sold in the 

 markets, it does not follow that they will 

 satisfy the owners of private gardens or con- 

 noisseurs generally. 



No hardy fruit varies more in quality and 

 flavour under different conditions of soil, situa- 

 tion, and climate than the pear, and this has 

 been a prolific cause of divergences of opinion 

 concerning the respective merits of well-known 

 varieties. A remarkable, and indeed it may be 

 termed an historical, example of this was afforded 

 by the experience of the late Mr. R. D. Black- 

 more, who, besides being an eminent novelist, 

 was also a pomologist of a keenly critical char- 

 acter. He formed a large collection of Pears in 

 his garden at Teddington, in Middlesex, and 

 when the late Dr. Hogg was preparing the last 

 edition of his fruit manual he invited Mr. Black- 

 more to state his opinion concerning the prin- 

 cipal varieties in general cultivation. The result 

 was rather startling, as a sweeping condemna- 

 tion was obtained of varieties which are found 

 satisfactory in many of the best British gardens. 

 Some of the most remarkable instances were 

 afforded by Beurre d'Aremberg, Beurre Berck- 

 manns, Beurre Bronze, Beurre Diel, Beurr6 de 

 Jonghe, Beurre Langelier, Beurre Six, Catinka, 

 Citron des Carmes, Colmar, Colmar d'fite, 

 Comte de Lamy, Deux Soeurs, Dr. Nelis, 

 Doyenne Boussoch, Durondeau, and Emile 

 d'Heyst. These were variously stigmatized 

 as "worthless", "much overrated", "flavour- 

 less ", or of " uncertain cropping qualities ". 

 These remarks were added by Dr. Hogg to his 

 descriptions, and have provoked much com- 

 ment, but the object was to indicate how easy 

 it is to misjudge an excellent fruit from a 

 limited experience. If all Pears had failed 

 with Mr. Blackmore the cause would have 

 been traceable to the total unfitness of soil 

 and situation for the culture of this fruit; but 

 this was not the case, as is proved by the fact 

 that some Pears succeeded there admirably, 

 and received the highest commendation, such, 

 for instance, as Doyenne du Cornice. It is 

 obvious, therefore, that there were conditions 



