58 TREATISE ON THE CULTURE AND 



or if planted on a warm dry soil, is very sweet. This is in 

 eating from December till February. 



54. St. Austin. This pear is pretty full of juice, which 

 is often a little sharp ; the flesh is tender, but not buttery. It 

 is in eating in the latter end of December, and will continue 

 good two months. 



55. The Spanish Bonchretien is a large fine pear ; ^the 

 flesh is breaking, and the juice sweet. It is in eating in Janu- 

 ary. 



56. The Wilding of Cassoy, called also the Small Winter 

 Butter Pear, is a small fruit ; the flesh is melting, and the juice 

 very rich. It is in eating in January. I'his is an extraordinary 

 good bearer. There was a tree of this kind at Cambden-house 

 near Kensington, which generally produced a great quantity of 

 fruit. 



57. The Martin Sire, or the Lord Martin Pear, is a good 

 fruit; the flesh is breaking and full of juice, which is very 

 sweet and a little perfumed. It is in eating in January. 



58. The Winter Russelet. The flesh of this pear is but- 

 tery and melting, and generally full of a sweet juice. It is in 

 eating in the latter end of January. 



59. Franc-real, or the Golden End of Winter, is only' 

 esteemed for baking. 



60. TheBrown Beurre. This pear is of a reddish brown 

 colour on the side next the sun, and yellowish on the other side. 

 The flesh is melting, and full of a rich juice. It ripens in 

 October, and is justly esteemed an excellent pear. 



61. The Holland Bergamot, Amoselle, or Lord Cheney^s, 

 is a very good pear, the flesh is half buttery and tender, and 

 the juice is highly flavoured, it will keep from the end of Janu- 

 ary till April. 



62. The German Muscat is an excellent pear; it is buttery 

 and tender, and the juice is highly flavoured. It is in eating 

 from February till April or May. * 



63. The Pear of Naples, or Easter St. Germain, is half 

 breaking; the juice is sweet, and a little vinous. It is in eating 

 in March. 



64. The Winter Bonchretien Pear is very large ; the flesh 

 is tender and breaking, and is very full of a rich sugared juice. 

 This is in eating from the end of March till June. 



65. La Pastorelle is tender and buttery, and the juice sweet. 

 This is in eating in March. 



66. St. Martial, or the Angelic Pear. The flesh of this 

 is tender and buttery, and the juice is very sweet. This is in 

 eating in March. 



