59Z 
c fhe Orchard. 
The Winter bon Chretien is of many forts, fome greater, others lefler, and all good, 
but rhe greateft and bell: is that kinde that groweth at Syon: All the kinds of this Win- 
ter fruit mull be planted againft a Wall, or clfe they will both feldome beare, and bring 
fewer 'alfo to ripenefle, comparable to the wall fruit: the kindes alfo arc according to 
their lading; for fome will endure good much longer then others. 
The Summer Bergomot is an excellent well rellilhed peare,flattifli,& lhort,nor long 
like othcrSjof a meanebignelTe,and of a darke yellowilbgreene colour on the outfide. 
The Winter Bergomot is of two or three forts, being all of them fmall fruit, fome- 
what greener on the outiide then the Summer kindes ; all of them very delicate and 
good in their due time : for lome will not be fit to bee eaten when others are will-nigh 
fpent, euery ofthem outlafting another by a moneth or more. 
The Diego pearc is but a fmall peare, but an excellent well rellilhed fruit, tailing as 
if Muske had been put among it ; many of them growe together, as it were in cinders. 
T he Duetete or double headed peare , fo called of the forme , is a very good peare 
not very great, of a rulfettilh biowne colour on the outfide. ' 5 
The Primating peare is a good moid peare, and early ripe. 
The Geneting peare is a very good early ripe peare. 
The greens Chefill is a delicate mellow peare, euen melting as it were in the mouth 
©f the eater, although greenilh on the outfide. 
The Catherine peare is knowne to all I thinkc to be a yellow red fided peare of a 
full waterilh fweete tade, and ripe with the foremoft. * 
The King Catherine is greater then the other, and of the fame goodnelTe, or rather 
better. 
The Ruffet Catherine is a very good middle lized peare. 
The Windfor peare is an excellent good peare, well knowne to mod perfons , and 
ofareafonablegrcatneffe: it will beare fruit fome times twice inayeare (and as it is 
faid) three times in fome places. 
The Norwich peare is of two forts, Summer and Winter, both ofthem good fruit ’ 
each in their feafon. 3 
The Wordcr peare is blackilh, a farre better peare to bake (when as it will belike a 
Warden, and as good) thentoeate rawe j yetfo it is not t© be mifliked. 
The Muske peare is like voto a Catherine peare for bigneffc, colour, and forme-but 
farre more excellent in tade, as the very nameimporteth. 
TheRofewater peare is a goodly faire peare, and of a delicate tade. 
The Sugar peare is an early peare, very fweete, but waterilh. 
The Summer Popperin ? both ofthem are very good firme dry peares, fomewhat 
The Winter Popperin Sfpotted, and brownilh on the outfide. 
The greene Popperin is a winter fruit, of equall goodnelTe with the former. 
The Soueraingne peare, that which I haue feeneand taded, and fo termed vnto me 
was a fmall brownilh yellow peare, but of a mod dainty tade j but fome doe take akind 
ot Bon Chretien, called the Elizabeth peare, to be the Soueraigne peare • how trudv 
let others iudge. 1 
T he Kings peare is a very good and well taded peare. 
The peare Royall is agreat peare, and of a good rellifh. 
The Warwicke peare is a reafonable faire and good peare. 
The Greenfield peare is a very good peare, of a middle fize. 
The Lewes peare is a brownilh greene peare, ripe abouttheend of September: a 
reafonable well rellilhed fruit, and very moid. , 3 
The Bilhop peare is a middle fized peare, of a reafonable good tade , not very wa- 
tcnlh ; but this property is oftentimes feene in it, that before the fruit is gathered 
(but more vfually thofe that fall of themfelues , and the red within a while after they 
are gathered)it will be rotten at the core, when there wil not be a fpot or blemilli to be 
leene on the outfide, or in all the peare, vntill you come neare thecore 
The Wilford pearc is agood and a faire peare. 
The Bell peare a very good greene peare. ** 
The Portingal! peare is a great peare, but more goodly in (hew then good indeed. 
S^olSpSe Pear£1SakmdCOf B ° n Chretien ’ cailed tbc Cowcumber peare, 0£ 
The Rowling peare is a good peare , but hard , and not good before it bee a little 
rowkd Qi oruifed, to make it eate the more mellow. 
The 
