3S TREATISE ON THE CULTURE AND 



f 57. The Martin Sire, or the Lord Martin Pear, is a good 

 fruit; the flefh is breaking and full of juice, which is very 

 fweet and a little perfumed. It is in eating in January. 



58. The Winter RufTelet. The nefh of this Pear is buttery 

 and melting, and generally full of a fweet juice. It is in 

 eating in the latter end of January. 



59. Franc-real, or the Golden end of Winter, is only 

 efteemed for baking. 



60. The Brown Beurre. This Pear is of a red di ill brown 

 colour on the fide next the fun, and yellowifh on the other 

 fide. The nefh is melting, and full of a rich juice. It ripens 

 in October, and is juftly efteemed an excellent Pear. 



61. The Holland Bergamot, Amofelle, or Lord Cheney's, 

 is a very good Pear, the flefh is half buttery and tender, and 

 the juice is highly flavoured. It will keep from the end of 

 January till April. 



62. The German Mufcat is an excellent Pear ; it is buttery 

 and tender, and the juice is highly flavoured. It is in eating 

 from February till April or May. 



63. The Pear of Naples, or E after St. Germain, is half 

 breaking ; the juice is fweet, and a little vinous. It is in 

 eating in March. 



64. The Winter Bonchretien Pear is very large ; the flefh is 

 tender and breaking, and is very full of a rich fugared juice. 

 This is in eating from the end of March till June. 



65. La Paftorelle is tender and buttery, and the juice fweet. 

 This is in eating in March. 



66. St. Martial, or the Angelic Pear. The flefh of this is 

 tender and buttery, and the juice is very fweet. This is in 

 eating in March. 



67. The 



