TEARS. 



Ill 



eaten with pleasure, and when cooked it forms excellent com- 

 potes. It derives its title from the gardener who first culti- 

 vated it. 



GILLOGILLE. Pe. cat. N.Duh. 



Gihgil. Pom. Mag. Lend. Hort. Trans. 

 Gile-6-gile. Noisette Man. 

 Garde-ecorce. 



Gros gobet, } of some French gardens, but not the Poire 

 Dagobert, ^ d ^o&eri of Duhamel. 



The following is the description of this fruit as given by 

 Duhamel. 



The fruit is round, almost turbinate, being three inches 

 three lines in height, and of the same measurement in its 

 greatest diameter ; the stem is situated in a cavity with regular 

 edges, and nearly as deep as that which receives the eye ; the 

 skin is partially rough, yellow at maturity, and almost wholly 

 covered with russet spots, and in some cases slightly tinged 

 with red next to the sun ; the flesh is breaking, of a flavour 

 slightly acid, and scarcely to be deemed agreeable, as it leaves 

 a great portion of huskiness and astringency in the mouth. It 

 ripens in October and November, and is more in use for cook- 

 ing than for eating raw^, and in the former case acquires the 

 taste of an apple. 



De la Quintinye and Evelyn mention a pear then known 

 by the titles of Carmelite, Mazuer, or Gilogiles, ripening in 

 November and suitable for baking ; but they could scarcely 

 have referred to the present variety. Miller also describes a 

 pear under the title of Carmelite, which he states is in season 

 in March, and quotes Tournefort as authority. 



This pear is also figured and described in the Pomological 

 Magazine, and I extract the following remarks from that work. 



*' A valuable winter pear, although not of first rate excel- 

 lence. It is a great bearer, has a tolerably pleasant flavour, 

 is very handsome, and keeps well till March. As a baking 

 pear it is particularly useful, but it is diflicult to stew whole on 

 account of its becoming too soft. According to the French, 



