PEARS. 



71 



more or iess speckled all over with small grayish dots ; the 

 flesh is half-breaking, dissolving pretty readily in the mouthy 

 and abounds with cool juice, which is sweet and partially per- 

 fumed ; the fruif when well ripened has an odour more regaling 

 to the smell than to the taste ; the seeds are brown and oblong, 

 and the fruit matures in October. This tree succeeds as well 

 when grafted on the quince as on the pear ; some writers as- 

 sert that the fruit produced on the former is superior, while 

 others contend that there is no essential difference resulting 

 from this course. 



De la Quintinye makes the remark that there existed no dif- 

 ference between the Autumn and Summer Bergamot pears of 

 his day, except what was comprised in the colour only, but 

 that the difference in that respect was a real one. He states 

 that one of these was us >ally called the Bergamot, or Common 

 Bergamot, and also the Poire de la Hili.re, or de Recous. 



ENGLISH AUTUMN BERGAMOT. Pr. cat. 



Autumn Bergamot. Pom. mag For. Pr. cat, "Zb ecL 



Autumn, or English Bergamot, Mil. Switz. 



York Bergamot. 



Common Bergamot. 



Ruddi) English Bergamot. Evel. ? 



Heere pear. 



The pear generally cultivated in this country, as well as iii 

 England, under the name of Autumn Bergamot, differs from 

 the Bergamotte d'automne of the French, although Miller, 

 Forsyth, and various other writers put them down as synony- 

 mous. I copy the following remarks from the London Pomo- 

 logical Magazine. 



" The Bergamotte d'automne has not yet fruited in the gar- 

 den of the Horticultural Society ; there are in it, however, 

 several trees from various French authorities which perfectly 

 agree with each other in their wood and foliage, and so far also 

 with the description of Duhamel, but they are very different in 

 these respects from the sort here treated of—about whose real 

 origin nothing is known. If we are to believe Switzer, it was 



