PLATE XLVI. 
i. BUTT PEAR. 
The origin of the Pear is nowhere given. It is very much grown in Gloucestershire on the 
Cheltenham side, and is spreading fast into Herefordshire and Worcestershire. Many of the trees 
are getting old, and the variety must therefore date from the last century, though it is not 
mentioned in the works of any of the orchard authorities. 
Description .—Fruit: small and pyriform, elongated towards the stalk ; skin of an uniform 
pale green colour. Eye : on the surface, with small erect segments without much substance. 
Stalk : very slender, an inch long, inserted even without depression on the narrow end of the fruit. 
Flesh : white and juicy. Juice : of full amber colour, not particularly sweet, and with a slight bitter 
taste, and so much astringency as to roughen the palate very decidedly. 
The chemical analysis of the juice from the Butt Pear (season 1881) by Mr. G. H. With, 
F.R.A.S., F.C.S., gave the following results :— 
Density of fresh juice ... ... ... ... 1*042 
Ditto ditto after 24 hours’ exposure to air ... ... 1*044 
And one hundred parts by weight of the juice yielded of— 
Sugar ... ... ... ... ... 10*700 
Tannin, Mucilage, Salts, &c. ... ... ... 3*300 
Water ... ... ... ... ... 86*000 
This Pear is becoming a great favourite in the orchards. It is in season very late, and is 
therefore the more useful and the more easily managed. It makes a rough, strong perry, which is 
at the same time sweet and good. It is often used to mix with other varieties to give strength to 
their perry, whilst its own gains in softness. 
The tree is very hardy and grows freely. ' It blossoms late and rarely fails to bear 
abundantly. 
