THE PEAR. 



651 



Most of the finer varieties of pears have not the necessary hardi- 

 hood to enable them to resist, perfectly uninjured, the violent atmos- 

 pheric changes of our climate, except under favorable circumstances ; 

 consequently the fruit is more or less variable in quality ; and this is 

 more particularly true of some that come to us from abroad with 

 promise of the highest excellence, and to pronounce an abiding judg- 

 ment upon their merits requires many years' experience and careful ob- 

 servation under different circumstances and in various localities. And it 

 must be borne in mind, that although young trees give fruit of nearly 

 or quite full size and beauty, yet perfection of flavor is only to be ex- 

 pected from trees of more mature age. The inference is not legiti- 

 mate that a variety which exhibits great excellence in Belgium, or some 

 of the districts of France, will exhibit generally in all localities in the 

 United States the same excellence ; but the supposition is fair, and 

 borne out by some experience, that those which possess excellence of a 

 particular character in an eminent degree in Europe, will generally ex- 

 hibit the same in particular localities in this country. We would in- 

 stance such vigorous growers, with pretty solid flesh, as the following : — 

 Belle Lucrative, Bostiezer, Duchess d'Angouleme, Beurre Hardy, &c. 

 To produce satisfactory results in the cultivation of pears, some of its 

 wants must always be complied with, such as good depth of soil, suffi- 

 cient drainage, and proper enrichment. 



In describing pears, we shall, as usual, designate the size by com- 

 parison, as follows : — Large, as the Beurre Diel or Bartlett ; medium, as 

 the Doyenne or Yirgalieu ; small, as the Seckel. 



With regard to form, these are so numerous and complicated that it 

 is difficult to determine upon any terms that can be always preserved ; 

 but with a view to unity, and with a belief that they are the best now 

 in use, we have adopted those established by the Massachusetts Hor- 

 ticultural Society. (See pages 652 and 653.) 



As with apples and other fruits, we continue the alphabetical system 

 of arrangement, it being the most readily applicable for general use ; and, 

 as with apples, have, in designating the quality of flesh, continued the 

 terms adopted by the American Pomological Society, as "best" "very 

 good" and " good." The latter term, although in many cases having refer- 

 ence only to the quality of the fruit as a dessert pear, may be often 

 found attached to one of great value for cooking, or highly profitable for 

 market. 



Abbe de Beaumont. 



Originated in the commercial gardens of Andre Leroy, Angeis, 

 France. 



Fruit medium, obtuse, pyriform. Stalk short. Calyx large, open. 

 Skin greenish yellow, marbled with fawn-color and washed with red in 

 the sun. Flesh white, fine, juicy, melting, rough or gritty at core, 

 vinous, sweet. August, September. (Leroy.) 



merits of a given sort ; there are also some sorts so productive, or handsome, 

 &c, that they are highly esteemed, though, only second-rate. In a work like the 

 present, we are also obliged to describe many sorts of second quality, in order 

 to assist in identifying them, as they are already in general cultivation. 



