392 JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. c October ss, isso. 
generally made quite level, which I think is a mistake, especially 
if the soil is of a stiff moist nature. It is much better if the ground 
is kept a little higher in the centre, say 4 or 5 inches, so that 
when a heavy rain occurs much of it passes off to the sides and 
ends, and the ground is quicker dry and fit to play upon sooner 
than when made perfectly level, and the greater part of the rain 
having sunk into the ground. It is very essential to have a firm 
surface; and for this reason, where the soil is clay or is wet, it is a 
good plan, after having levelled and consolidated the ground, to 
spread about an inch of clean coal ashes over it before laying 
down the turf. In addition to this it should be previously well 
drained. On light dry soils less trouble is necessary to have a 
fair tennis lawn ; indeed, it may be played for “ home practice ” 
on any lawn where there is a little less room than is required for 
full-sized courts, and although it is not quite level.— R. Inglis. 
[Messrs. James Carter & Co. and other correspondents have 
also stated the regulation size of tennis grounds, but state that the 
size is generally governed by the extent of lawn at command.] 
DEATH OF THE REV. JOHN HUYSHE. 
We regret to learn of the death of this venerable gentleman, 
who, after a period of failing health, expired at Clysthydon, 
Devon, on the 19th inst. Mr. Huyshe was born in 1800, and he 
had been rector of Clysthydon for half a century. He was one of 
the oldest magistrates of the county, and was held in the greatest 
estimation by all who knew him. He was an earnest worker in 
the interests of pomology, and it will be appropriate to submit 
the results of his labours as a raiser of Pears. The accompanying 
account of the “ Royal Pears ” first appeared in the “ Gardeners’ 
Year-Book” of 1867. 
The Royal Pears have a j ust claim to such a title. Raised as 
i,hey were by the descendant of ancient royalty, introduced as they 
have been at the table of royalty, and bearing as they do right 
royal names, what better claim could they have to such a desig¬ 
nation ? In their origin, too, they are no haphazard mongrels, 
but individuals of high descent and noble pedigree, and valuable 
additions to our pomological collections. “ It is now about thirty 
years, or rather more,” wrote Mr. Huyshe in the autumn of 18G4, 
“since I began the practice of hybridising Pears, and the effects 
have been peculiarly striking. From Marie Louise hybridised 
with Gansel’s Bergamot I obtained three pips from one fruit, and 
the produce of these were respectively the Pears now known as 
Victoria, Prince of Wales, and Princess of Wales.” In a previous 
letter of the same year he says — “I send you another Pear, a 
seedling, being a hybrid between Beurre d’Aremberg and Passe 
Colmar. It has borne fruit this year for the first time, and what 
it may be of course I know not, but it seems to promise to be 
good.” It did prove good, and we were subsequently informed that 
“ Mrs. Huyshe wishes it to be named Huyshe’s Prince Consort, in 
memorial of one whose character she greatly admired.” 
Such, then, is the origin of these four fruits, and the figures and 
descriptions on this and the following page will furnish a good 
idea of their characters and qualities. 
Huyshe’s Peince Consort. —This is the most recent of Mr. 
Huyshe’s seedlings, and, as has been already stated, is of a different 
parentage to the three preceding, having originated from Beurre 
d’Aremberg fertilised by Passe Colmar. It is a noble Pear, of 
large size, and unusually bossed and uneven in its outline. The 
skin is grass-green even when ripe, and sometimes acquires a 
yellowish tinge, and very much covered with russet, exposing the 
green ground only in mottles. The flesh is yellowish, rather 
coarse-grained like that of Beurre de Ranee, very juicy and 
melting, but not buttery ; sweet, vinous, and with a very power¬ 
ful melon or vanilla flavour, which is not only peculiar but highly 
agreeable. It is a splendid Pear, and ripens in the end of Novem¬ 
ber and the beginning of December. With great liberality Mr. 
Huyshe presented the entire stock of this admirable Pear to the 
Royal Horticultural Society of London for distribution among the 
Fellows. 
Huyshe’s Prince of Wales.— This was originally called 
Huyshe’s Bergamot, not because it is at all like a Bergamot, but 
because the flavour bears some resemblance to that of its male 
