PEARS. 



205 



be made, and allowed to remain, year by year. The systematic 

 primer will therefore look ahead and periodically train in some 

 portions of new growth — such shoots as spring from suitable 

 positions near the base — which are intended ultimately to take 

 the place of old and exhausted branches. This adds vitality and 

 longevity to the tree ; whereas a tree whose growth is too closely 

 restricted soon collapses. 



For convenience and expediency pruning may well be done 

 just before the leaves fall, with a final going over in spring 

 immediately the fruit is set and the state of the crop can be 

 seen. The useless spray growth should be always removed from 

 the middle of the trees early in August. 



If stewing Pears are required, Catillac, Uvedale's St. Ger- 

 main, Grosse Calebasse, Beurre Clairgeau, and the Black Pear of 

 Worcester will be found suitable grown as orchard standards. 



In some of the Worcestershire orchards there are found patri- 

 archal old trees with quite local names, such as Swan, Hunter, 

 Smoky Jennet, &c. The fruit of these is small and of poor quality, 

 but very early, and they are much sought after at remunerative 

 prices by costermongers and other small dealers in fruit. The 

 origin of these Pears is very obscure, having died out of commerce ; 

 earliness is their only feature. In these same orchards perry 

 Pears are represented by sometimes giant trees of Barland, 

 Oldfield, Taynton Squash, Longland, Huffcap, &c. Evidently 

 very few of these sorts have been planted within the last half- 

 century ; but latterly they have again come into demand by 

 farmers and others, who find it more profitable to grow cider and 

 perry fruit than corn and other farm produce. A good brand of 

 choice perry will sometimes fetch 20s. to 28s. per dozen reputed 

 quarts, the ordinary perry being sold in bulk wholesale at Is. to 

 Is. Gd. per gallon. 



Reverting to dessert Pears, we have not yet touched upon 

 open orchard standards, which supply costers' barrows and the 

 small shops which retail for the million. The one Pear, par 

 excellence, for this purpose is Williams' Bon Chretien, although 

 Jargonelle, Hessle, Lammas, Windsor, Bishop's Thumb, Swan's 

 Egg, Capiaumont, Louise Bonne, Marie Louise, Fertility, and 

 Josephine de Malines, all contribute to this popular medium of 

 distribution. When once these sorts begin to ripen, the bulk 

 must be consumed within a few days, as over-ripeness and 



