ST. OERM.^.IN. 
assistance it claims before it can ever appear at table. A speci- 
men was received by the London Horticultural Society, from 
Jersey, which weighed forty-four ounces — a mass that no j)racti- 
cal consuming Fruitist could attack without division. Our 
drawing is half the size of the original. 
Several varieties of Pear in this countiy have borne the name 
of St. Germain, probably from the French town so called. 
Dr. Uvcdale, by whose name the present one is distinguished, 
is recorded by Miller to have cultivated a good collection of 
exotic jdants, at Enfield, in 17^4, still but little is known of 
him, excepting that his herbarium is preseiwed in the British 
Museum. In the present day there are, we believe, two varie- 
ties of Pear passing under the name of Uvedale's St. Germain 
— the one being the original, the other a seedling of later date, 
of which ours is a specimen, and is superior to the former. 
It is the Belle de Jersey of the French; and other names also, 
have been given to it, as Poire de Tonneau ; Pickering ; and 
Warden. A curious corruption of, or sliding from, the 
original name, is sometimes heard amongst country p(!ople ; 
they give it the intelligible official title of “Serjeant Main.” 
The tree is a vigorous grower, and must be grafted on a Pear 
stock ; the Quince would not afibrd it nutrition sufficient to 
yield its fruit in high perfection. It is sometimes cultivated 
as an espalier, but it not only deserves wall-training, but by no 
other method can such splendid fruit as the tree is capable of 
bearing, be obtained. Fine highly-coloured specimens were 
lately sent to the Horticultural Society; which, on inquiiT, we 
find were grown at Horsham, on a south-west wall, in stiff loam 
on a subsoil of clay. Here, we are told, it bears abundantly ; 
and Pears of three pounds each are not uncommon. 
Our drawing was made in the month of March, when the 
ground colour of the Pear was yellowish green, specked all 
over; and the sunned side assumed a rich red, running into 
the ground colour in feint stripes, giving the whole a hand- 
some appearance. Uncooked, the flavour of this Pear is harsh, 
and its core more or less gritty. It is intrinsically a kitchen 
Pear, and as such is one of the most valuable in cultivation. 
It continues in perfection through the whole winter, till April ; 
but it should be remembered that at this time of year it is 
sometimes deceitful, showing a pleasing exterior, whilst at the 
heart it is false. Gentle reader, as old authors were wont to 
say, if any unamiable comparison between Pears and men force 
itself athwart thy mind, entertain it not. 
