PERFUMED swan’s EGG. 
splendid of flowers. Here it gives a direct reply to the econo- 
mist who asks — where is the good ? All created things are 
bountifully spread forth before man, inviting the exertion of those 
powers bestowed on him to improve them and exhibit their per- 
fections, whether animal, vegetable, or mineral. 
The Perfumed Swan’s Egg, was raised by John Williams, 
Esq., of Pitmaston, near Worcester, in the year 1816, being one 
amongst the earliest of that gentleman’s efforts to improve our 
hardy fmits by hybridisation. Gansell’s Bergamot, from its fine 
flavour, is a favourite with Mr. Williams ; and it ^vill be remem- 
bered that a hybrid between it and the Seckle, published at 
No. 34, was raised by him, and is of very superior quality. The 
Perfumed Swan's Egg was raised from a seed of the old Swan’s 
Egg, also fertilized, like the Seckle, with the pollen of Gansell's 
Bergamot, and its quality may be said to be worthy of both its 
parents, partaking, as it does, of a portion of the properties of 
each. 
The tree is of fine healthy gi'owth, of somewhat pendent habit, 
succeeds as a standard, having a large leaf, and strong wood, Avell 
funiished with beai'ing spurs ; and it prospers as well in heavy 
as light soils, a quality which does not belong to many of the 
favourite sorts of French Pears. As a bearer, too, it is of high 
value, scarcely ever failing in its produce. In Mr. Williams’s 
garden the fmit is usually gathered in the third week in Septem- 
ber, and is fit for table at the end of October, continuing in per- 
fection for at least six weeks, that is, to the middle of December. 
The Perfumed Swan’s Egg has a small eye, in a very shallow 
bason, its stem also in a shallow irregular’ cavity, wliich some- 
times exists on one side only of the stem. Stem from half an 
inch to an inch long. Its skin, on its shaded side, is of greenish 
yellow, much specked with green, and its exposed side has a pecu- 
liar mingling of red, green, and russet, e.xhibiting traits of its 
hybrid character. Its flesh is yellowish, melting, juicy, sweet, 
and of very fine flavour. 
We never have seen this variety worked on the quince stock, 
but from its hardy character, and free growth, little doubt need 
be entertained of its success. 
