PLATE LVIII. 
LOCAL PERRY PEARS. 
There are many varieties of Perry Pears scattered through the orchards as single trees, or a 
very few together, which for the most part are very coarse in their juices. They all bear well, and 
are allowed to remain because they are there, and are useful in filling the vats for home consumption. 
These varieties however have sometimes much local esteem, and it must be remembered that 
it is from them that experience points out the best varieties. The following names and brief 
remarks from the note book, are the results of many visits to the orchards :— 
Tump Pear.— An early variety, ‘'too early to be of much use.” It makes a strong rough 
sweet perry, of inferior flavour, which turns of a blackish colour on exposure to air. 
Forest Pear.— Early, soft and juicy, used with other fruit. Tree large and well grown, like 
an oak. 
Long Stalk.' —Makes excellent perry, as pleasant as sherry. Trees large, with fine limbs, as 
large as Moorcroft. Will grow 60 kipes (30 bushels) of fruit to a tree. 
Dymock Red, and Turner’s Barn Pear. —Two local varieties in much repute near Ross. 
Gin Pear. —Very like Bar land, supposed to be equally good for gravel, and hence perhaps 
its name. 
Lumberskull.— A great bearer. Makes a strong, rough perry, which turns dark coloured 
on exposure to air. 
Sow Pear.— A very late Worcestershire pear. Makes a rich strong perry, but not of 
agreeable flavour. A very old variety. 
Black Horse Pear and White Horse Pear.— Makes a rough coarse perry, turning 
black on exposure to air. 
Vintage Favorite; White Moorcroft; Sack Pear; Mill Pear; Norton Butt, &c., 
&c., &c., are other varities, only known in their localities. 
