/ 



MANAGEMENT OF FRUIT TREES, &c. 89 



67. The Wilding of Chaumontelle is melting, the juice is 

 very rich, and a little perfumed. It is in eating in January. 



68. The Brown St. Germain is a very fine high-fiavoured 

 Pear on Dwarfs and Standards, and comes in after the Wall 

 St Germain. It continues in eating from December to the 

 end of March. 



69* Pear D* Auch was introduced by the late Duke of 

 Northumberland. It much refembles the Colmar, but is 

 fuller towards the flalk. It is in eating from Chriftmas to 

 April, and is, without exception, the bell of all the Winter 

 Pears. 



70. The Swan's Egg is a middle-fized Pear, in fhape like 

 an egg ; it is of a green colour, thinly covered with brown ; 

 the fie fir is melting ,and full of a pleafant mufky juice. It comes 

 in eating in November. The tree is healthy, and bears well 

 either as a (landard or any other way. 



71. The Bergamot de Pafque goes alfo by the following 

 names, viz. the Terling, the Amofelle, the Paddington, and 

 the Tarquin. This is a fine handfome fruit, green when ga- 

 thered, and of a yellow ifh or ftraw colour when ripe. It 

 comes into eating about the month of April, continues till 

 June, and makes a very handfome appearance at table % 



72. The Golden Beurre is a very fine Pear ; it is of a beau- 

 tiful fcarlet colour next the fun, and of a gold colour on the 

 other fide. The fie ill is melting and the juice high-flavoured* 

 It ripens in October. This tree fucceeds heft on an Eafl 

 afpedt, and a loamy foil. It is a plentiful bearer f. 



4 



* This Pear has come into eating above fix weeks fooner this feafon than in any other 

 |n my memory. 



f This Pear was introduced from Burgundy by the late Marfhal Conway, and was fir ft 



N raifcd, 



