192 
evaporated, and consequently, the saccharine being concen- 
trated, the fruit is richer than it would be if ripened under the 
more disadvantageous circumstance of a full exposure. For my 
own part, I am convinced that many of our pears, both native 
and continental varieties, are deteriorated rather than improved 
in quality by being grown on walls ; and I am sure that such as 
Summer Franc Real, Maria Louise, Winter Nelis, Hacon’s 
Incomparable, and others of similar consistency of flesh, will, 
if ripened under anything like favourable circumstances, that 
is, with the heads of the tree tolerably open, so as to allow the 
sun to get to the fruit, always be superior in flavour to fruit of 
the same kinds ripened on walls. As a proof of this I may 
mention that the Beurre Ranee (" De Ranze ”), from east and 
west walls, under my care, is almost tasteless; from a south 
wall it is tolerably good, but from espaliers it is decidedly the 
best. Hacon’s Incomparable is a hardy good bearing kind, of 
very superior quality, and deserving to be planted by the dozen. 
The original tree of this kind stands in a baker’s yard at 
Downham, in Norfolk (hence the synonyme Downham Seed- 
ling), and annually produces an abundant crop. Glout Mor- 
ceau is a delicious pear; the flesh is so rich and deliquescent 
that no one can avoid admiring it. 
I have now given what I consider the twelve best pears in 
cultivation, that is, to give a succession for table throughout 
the season ; but to those who may feel inclined to have a more 
extensive collection, I can recommend as good and early ones 
• — Muscat Robert, Passans du Portugal, and Williams’s Bon 
Chretien ; for October, Louis Bonne (of Jersey), Beurre Bose, 
and Gansel’s Bergamot ; and for late ones, Ne plus Meuris, and 
Easter Beurre. The latter, however, with me, and likewise 
Beurre Diel, Duchess d'Angouleme, and Chaumontel, except 
for their fine appearance and large size, are quite worthless. 
Any one wishing to plant what to me appears the most beauti- 
ful fruit in existence, may plant Forelle, or, as it is commonly 
called, the Trout pear, from the speckles resembling those of 
the fish of that name. It is not a fine-flavoured pear, but this 
is made up for by its beautiful appearance in the dessert.” 
The above article has been copied under the impression that 
it will be useful to many readers of the Auctarium, and if any 
cultivators of the Apple or Pear, possess varieties which are 
