55 



TREATISE ON THE CULTURE AND 



29. The Summer Bergamot. This is sometimes called 

 Hamden's Bergamot. The flesh is melting, and the juice 

 highly perfumed. It ripens about the latter end of September 



30. The Autumn Bergamot is smaller than the former ; 

 the flesh is melting, and the juice highly perfumed, It is a 

 great bearer, and ripens in the beginning of October. 



31. The Summer Bonchreiien is very full of juice, which 

 is of a rich perfumed flavour. It ripens about the middle of 

 September. 



32. Beurre Rouge (the Red Butter Pear). The flesh |is 

 very melting and full of a rich sugary juice. It ripens in the 

 beginning of October, and, when first gathered from the tree, 

 is one of the very best sort of pears that we have. 



33. The Dean's Pear. The flesh of this pear is melting 

 and full of juice, which is very cold. This is a great bearer, 

 and ripens in the beginning of October. 



34. The Swiss Bergamot has a melting flesh and is full 

 of juice. It ripens in the beginning of October. 



35. The Long Green Pear. The flesh is melting and full 

 of juice. It ripens in the latter end of October. This, by 

 some, is reckoned the same with the Mouth-water. 



36. The White and Grey Monsieur John. These are the 

 same ; the diff'erence of their colour proceeding from the dif- 

 ferent soils and situations wherein they grow, or the stocks on 

 v/hich they are grafted. If this pear be rightly managed, there 

 are not many sorts in the same season to be compared with it« 

 The flesh is breaking, afld full of a rich sugared juice. It ri= 

 pens in the latter end of October or beginning of November. 



37. The Flowered Muscat is an excellent pear ; the flesh 

 is very tender, and of a delicate flavour. It ripens in No- 

 vember. 



38. The Vine Pear is oP a dark red colour; the flesh is 

 very melting, and full of a clammy juice. It comes into eat= 

 ting in November. 



39. The Rousseline Pear is of a deep red colour, with 

 spots of grey ; the flesh is very tender and delicate, and the 

 juice very sweet, with an agreeable perfume. It ripens about 

 the latter end of October, but will not keep. 



40. The Knave's Pear. The flesh of this pear is fine and 

 tender, and the juice very much sugared. It ripens in the lat- 

 ter end of October. 



41. The Marquiss Pear. If this pear do not change yel- 

 low in ripening, it is seldom good ; but if it does, the flesh will 

 be tender and delicate, very full of juice, which is sugared* 

 |t comes into eating in November. 



