66 THE ORCHAED AKD FEUIT GAEDEI?-. 



The Windsor is a very old sort, and popular from 

 beiDg early, a pretty good, often an abundant bearer, 

 juicy and sweet. The tree is not hardy, being liable to 

 canker if it be grown on a gravelly or cold, clayey soil. 

 Some trees have the habit of bearing a great lot of 

 poor, small fruit, such as we see in quantities sold cheap 

 enough in the streets of London in summer. It is a 

 pretty-looking pear, being yellow, with bright red on 

 one side, and it ripens the end of August. In size it 

 varies very much, but sometimes it is very good in that 

 point. The eye is small, prominently placed, the stalk 

 short, the flesh white, and the juice sweet, with a little 

 astringent flavour. 



William's Bouchretien is large and handsome, 

 similar to the Windsor in taste, but with a musky 

 flavour. It is ripe about the same time, and is very 

 productive. 



The Summer Bergamot is a nice green pear, inclining 

 to russet, of small size, juicy, sweet, and well flavoured, 

 and an abundant bearer. It is round, rather flattened 

 at both ends, with a small closed eye in a very shallow 

 basin ; the stalk is short and thick, and is also inserted 

 in a small cavity. It is ripe in September, and does 

 well either on the pear or on the quince stock. 



The Cassolette, Lechefrion, or Muscativerd, is a most 

 delicious middle-sized, roundish, yellowish-green pear, 

 with red on the sunny vside. It ripens in August and 

 September-; the flesh is crisp and tender, with sugary, 

 musky-perfumed juice. It has an open eye in a slightly 

 plaited basin, and a thick, short stalk, set in a small 

 hollow. 



The Green Chisel is a nice little round, green 

 pear, ripening earlv in August. It has a large eye and 

 a short stalk, straightly inserted without any hollow. 

 The tree has a short, erect growth ; it bears abundantly, 

 and the fruit is in clusters. These are, perhaps, the 

 best of our summer pears. If fewer kinds are wanted, 

 the Green Chisel may be chosen as the earliest, but the 

 Lecliefrion and Jargonelle are the best kinds, especially 

 as regards flavour. 



