MANAGEMENT OF FRUIT TREES, &c. 57 



42. The Crasane Pear. The flesh of this pear is ex- 

 tremely tender and buttery, and full of a rich sugared juice. 

 It is the very best pear of the season, and comes into eating 

 about the latter end of December. 



43. The Lansac, or Dauphine Pear. The flesh of this 

 pear is yellow, tender, and melting ; the juice is sugared and 

 a little perfumed. It is in eating the beginning of December. 



44- The Martin See (the Dry Martin), is almost Hke the 

 Russelet in shape and colour ; the flesh is breaking and fine ; 

 and the juice is sugared, with a little perfume. It is in eating 

 about the beginning of December. 



45. The Amadot is rather dry, but high flavoured. It is 

 in eating about the middle of December. 



46. The Little Lard Pear is extremely fine ; the flesh 

 melting ; the juice is much sugared, and has an agreeable 

 musky flavour. It is in eating the latter end of December, 

 and is esteemed one of the best fruits in that season. 



47. Louisbonne (the Good Lewis Pear), The flesh of 

 this pear is extremely tender, and full of a very sweet juice. 

 It is in eating about the middle of December. 



48. The Colmar Pear is very tender, and the juice greatly 

 sugared. It is in eating about the beginning of January, and 

 is esteemed an excellent fruit. 



49. L'Eschasserie. The flesh of this pear is melting and 

 buttery ; the juice is sugary, with a little perfume. It is in 

 eating about the first of January. 



50. The Virgouleuse Pear is esteemed by some as one of 

 the best fruits of the season* ; the flesh is melting, and full of 

 a rich juice. It is in eating about the first of January. 



51. The Ambrette is esteemed a very good pear ; the flesh 

 is quite melting, and full of sweet perfumed juice. It comes 

 into eating about the beginning of January. 



52. Epine d'Hyver (the Winter Thorn Pear) has a very 

 tender buttery pulp, of an agreeable taste, with a sweet juice 

 highly perfumed. It is in eating about the latter end of De- 

 cember. 



53. The St. Germain Pearf is a fine fruit, keeps long ; the 

 flesh is melting, and very full of juice, which in a dry season, 



* In dry and cold seasons this pear is very apt to crack, which greatly 

 diminishes its value. 



t This pear, owing to the hot and dry summer, has come into eating six 

 weeks sooner this season than I ever remember ; and, of course, will be so 

 much sooner out than usual. 



It is to be observed, that in dry seasons, fruit should not be suffered to 

 sweat so long in the heaps, (as directed in the chapter ' On Gathering and 

 laying up Fruit ;) perhaps a fortnight will be long enough. 



