86 



TREATISE ON THE CULTURE AND 



tender and delicate, very full of juice, which is fugared. It 

 comes into eating in November. 



42. The Crafane Pear. The flefh of this Pear is extremely 

 tender and buttery, and full of a rich fugared juice. It is the 

 very beft Pear of the feafon, and comes into eating about the 

 latter end of December. 



43. The Lanfac, or Dauphine Pear. The flefh of this 

 Pear is yellow, tender, and melting ; the juice is fugared and 

 a little perfumed. It is in eating the beginning of December. 



44. The Martin See (the Dry Martin) is almoft like the 

 Ruffelet in fhape and colour ; the flefh is breaking and fine ; 

 and the juice is fugared, with a little perfume. It is in eating 

 about the beginning of December. 



45. The Amadot is rather dry, but high flavoured. It is in 

 eating about the middle of December. 



46. The Little Lard Pear is extremely fine ; the flefh 

 melting ; the juice is much fugared, and has an agreeable 

 mufky flavour. It is in eating the latter end of December, 

 and is efteemed one of the beft fruits in that feafon. 



47. Louifbonne (the Good Lewis Pear). The flefh of this 

 Pear is extremely tender, and full of a very fweet juice. It is 

 in eating about the middle of December. 



48. The Colmar Pear is very tender, and the juice greatly 

 fugared. It is in eating about the beginning of January, and 

 is efteemed an excellent fruit. 



49. L' Efchaflerie. The flefh of this Pear is melting and 

 buttery ; the juice is fugary, with a little perfume. It is in 

 eating about the firft of January. 



50. The Virgouleufe Pear is efteemed by fome as one of 



the 



