THE PEAR. 
42i 
shaped (i. e. oblate, inclining to conic,) as Gansel’s Berga- 
mot. 4th. Pyramidal, the lines extending upward from the 
broad base by right lines or nearly so, as Delies d’Hardenpont 
of Belgium. 
With regard to the texture of the flesh ; buttery , as the 
Doyenne and Bartlett ; crisp , as the Summer Bonchretien ; 
juicy, as the Napoleon, and St. Germain ; as, in apples, the 
blossom end is called the eye , the remains of the blossom, 
the calyx, and the hollow in which it is placed, the basin. 
We have placed the pears in three classes nearly correspond- 
ing to the grades of quality adopted by the American Bornologi- 
cal Congress, of “ best,” “ very good,” and “ good ;” but the third 
class, although containing the “ good,” may be considered nearl) 
equivalent to a rejected list. 
CLASS I. 
This class contains those which are well known to be of 
unexceptionable quality, and have been found to thrive in 
almost every situation suited to the cultivation of the pear. 
Bartlett, or Williams’s Bonchretien. Thomp. Man. 
Bartlett, of all American gardens. De la Vault. 
Williams’s Bonchretien. Thomp. Lind. Clement Doyenne. 
Poire Guillaume, of the French. 
This noble pear is, justly, one of the most popular of all the 
summer varieties. Its size, beauty, and excellence, entitle it to 
this estimation, apart from the fact that it bears very early, re- 
gularly, and abundantly. It is an English variety, originated 
about 1770, in Berkshire, and was afterwards propagated by a 
London grower by the name of Williams. When first intro- 
duced to this country its name was lost, and having been culti- 
vated and disseminated by Enoch Bartlett, Esq., of Dorchester, 
near Boston, it became so universally known as the Bartlett 
pear, that 't is impossible to dispossess it now.* It suits our 
climate admirably, ripening better here than in England, and has 
* The first imported tree in Mr. Bartlett’s grounds, was sent from Eng* 
land in 1799. 
