464 



HARDY FRUIT GARDEN. 



reversing, however, the Russian practice, as 

 more suitable to the climate of Britain ; and 

 hence his practice is to winter his trees in the 

 open air, plunging the pots in rotten tan or saw- 

 dust, for the equal preservation of the roots 

 and pots. In February he removes his potted 

 trees into very economical glass structures, 

 which he calls glass-roofed sheds, or rather 

 wooden pits with glass sashes as a covering. 

 No fire heat is applied. An abundance of air 

 is admitted by sliding shutters placed in front 

 and back of his structures — solar heat transmit- 

 ted through the glass roof being found sufficient 

 to ripen the most delicate and choice. " The 

 trees," he says, " for this purpose, should be 

 dwarf bushes, grafted on the quince stock, and 

 the pots 1 5 inches deep and the same over ; 

 liquid manure and surface-dressing in summer 

 will enable them to carry a good crop. I potted 

 some pears," he informs us, " on quince stocks, 

 in the beginning of April 1847, and placed them 

 in front of a (glass) shed facing the south. Se- 

 veral now (1848) are full of fruit, tbe pots used 

 being 12 inches wide and the same in depth. 

 They have stood in the south front of the shed 

 all the summer, the surface of each pot being 

 covered with moss, and the plants are in fine 

 health. Apples on the paradise stock may be 

 grown in pots with the same facility." The 

 principle, in the hands of Mr Rivers, who is an 

 excellent cultivator, has been attended with the 

 most satisfactory results. It is, however, by no 

 means a new feature in fruit-growing in this 

 country, for we recollect seeing apples growing 

 in pots in the nursery of Messrs Gibbs at Bromp- 

 ton, in 1815 ; and very soon afterwards the late 

 Earl of Lauderdale erected a very large glass- 

 house at his seat at Dunbar, in which apples 

 and pears were grown for several years in pots 

 arranged upon stages like greenhouse plants. 



The most prolific and eligible sorts of pears 

 for pot culture, Mr Rivers remarks, are the 

 " Brown Beurre ; Beurre Gris d'Hiver nouveau ; 

 Doyenne d'Hiver Nouveau ; Easter Beurre ; 

 Glout Moixeau ; Bergamotte d'Esperen ; Gan- 

 sal's Bergamot ; Duchesse d'Orleans ; Beurre 

 d'Aremberg.; Beurre Ranee ; Crassane d'Hiver ; 

 Doyenne Goubault ; Marie Louise ; Passe 

 Colmar ; St Germain, and Van Mons' Leon 

 le Clerc. The above are all autumn and 

 winter pears. If summer pears are desired, 

 Doyenne d'Ete, Jargonelle, Citron des Carmes, 

 and Colmar d'Ete may be potted." 



So many of our best pears being of French or 

 Flemish origin, the following key to the pro- 

 nunciation of their names may be useful : — 

 Ananas d'Ete — An-an-ah Da-tay; Angleterre 

 — Ahn-glet-are ; Beurre — Bur-ray ; Belle de 

 Bruxelles — Bel de Broos-ell ; Belle et Bonne — 

 Bel-a-Bun ; Belle-Lucrative — Bel-lu-crah-teve ; 

 Beurre de Capiumont — Bur-ray de Cap-u-mohn; 

 Beurre d'Amalis — Bur-ray Dah-mah-lee ; Beurre 

 Gris d'Hiver nouveau — Bur-ray Gree dee-vair 

 noo-vo; Beurre Diel — Bur-ray De-ell ; Beurre 

 Bronzee — Bur-ray Brone zay ; Bezi de Heri— 

 Ba - zee Daree ; Bezi Vaet — Bazee Vah-ai ; 

 Beurre Crapaud — Bur-ray Crah-po ; Bezi de 

 Montigny — Ba zee de Mon-teen-gnee ; Bon 

 Chretien Fondante — Bone Cray-te-an Fone- 



donte; Boucquia— Boo-kiah; Calebasse Grosse— 

 Cal-bass Groce ; Capucin— Cap u-san ; Chau- 

 montel tres Gros — Sho-mone-tell tray Gro 

 Compte de Lamy— Conte de Lah-me ; Colmar 

 Epine— Col-mar A-peen; Crassanne— Cras-sahn; 

 Cuise Madame— Kuees Mah-dam; D' Amours— 

 Dam-oor ; De Louvain — Dul-oo-van; Delices 

 d'Hardenpont — Day-lece Dar-dahn-pone ; Do- 

 yenne d'Ete— Dwoy-on-nay Day-tay; Doyenne 

 Panache' — Dwoy-on-nay Pan-ah-shay ; Dumor- 

 tier — Du-mor-te-ay ; Duchesse d'Angouleme 

 — Du-shess Don - goo - lame ; Duchesse d'Or- 

 leans — Du-shess Dor- lay-on; Enfant Prodige 



On-font Pro-deeje; Epine d'Ete— A-peen day- 

 tay; Figue de Naples— Feeg de Nah-pl; Fon- 

 dante du Bois — Fone-dont du Bwoi ; Fondante 

 d'Autorane — Fone-dont du-tonn ; Forme de 

 Delices— Form de Day-lece ; Forelle— Fo-rel; 

 Fortunee— For-tu-nay ; Franc Re'al d'Hiver — 

 Fronk Ray-ahl Dee-vair; Glout Morceau— Gloo 

 Mor-so ; Hericart— Hay-re-car ; Jalousie— Jal- 

 oo-zee; Jalousie de Fontenay Vendee— Jal-oo- 

 zay de Fone-ten-ai Von-day ; Leon le Clerc— 

 Lay-on le Clair; Limon — Lee-mohn; Louise 

 Bonne— Loo-eze Bun ; Madeleine, or Citron des 

 Carmes — Mad-lane, or Cee-trone day Carm; 

 Marie Louise— Mah-re Loo-eze ; Michaux— Me- 

 sho ; Passans de Portugal— Pah-sahn de Por-tu- 

 gal; Pailleau — Pahl-yo; Paradise d'Automne — • 

 Par-ah-deze du-tonn; Passe Colmar — Pas Col- 

 mar; Quilletette — Keel-tet; Reine Caroline — 

 Rane Car-o-lene ; Reine des Poires — Rane day 

 Pwore; Rousselet Hatif — Roos-lay Hat-eef; 

 Senspeau— Sahn-po ; Sieulle— Se-ull ; Sucree de 

 Hoyerswarda— Seu-cray de Hoyerswarda— Sur- 

 passe Virgalieu— Seur-pass Vere-gal-yu ; St Ger- 

 main —San Jare-man ; Sylvange — Seel-vonje ; 

 Vallee Franche— Vol-lay Fronch; Verte Longue 

 — Vairt Lough ; Verte Longue Panachee— Vairt 

 Longh Pan-ah-shay ; Virgouleuse — Ver - goo- 

 leuz ; Wilelmine — Wil-el-meen. 



European names. — Pear, English — Poire, 

 French— Pero, Italian — Pera, Spanish— Birn- 

 baum, German— Peer, Dutch and Flemish. 



In regard to any systematic mode of classify- 

 ing the pear beyond that of arranging them as 

 summer, autumn, winter, and baking pears, 

 however much such may be desired, we know 

 not of any satisfactory attempt even having 

 been made by British pomologists. Should Mr 

 Hogg proceed with a general work on British 

 pomology, which it is to be hoped he will, we 

 may then expect to see this interesting and dif- 

 ficult subject handled with that talent and suc- 

 cess he has given a foretaste of in his excel- 

 lent work upon apples. 



It may be remarked that we have retained 

 few of the older pears in our descriptive list : 

 these have become now obsolete in all good 

 collections, as their places have been taken up 

 with infinitely better sorts. These, for the 

 most part, have been obtained from Belgium 

 since the general European peace. They are 

 found, by the experience of thirty years or 

 more, to be well adapted to our climate, either 

 as wall, espalier, or standard fruit in general, 

 and as adapted to the former in many very in- 

 different localities, as well if not better than 

 many of those formerly so cultivated. In regard 



