PLATE LX. 
[Syn : Gil-6-gile ; Gilogilles; Gilles ; Gilles-o-gilles; Gilot; Gros Gilot, Gobert; Gros 
Gobet; Bellegarde ; Bergamotte Geerard; Beurre Geerard; Ciree d'Hiver; Garde Ecosse ; Teton 
de Venus.'] 
There is no history given of the origin of this pear in any of the pomological authorities. 
It is probably of French origin, and is abundantly cultivated for the Paris market at Noisy-le-Roi, 
Seine et Oise, under the name of Poire Gille. 
Description.- —Fruit: very large, roundish turbinate. Skin : yellowish in the shade and 
brownish next the sun, entirely covered with thin brown russet, so much so as to leave scarcely any 
of the ground colour visible. Eye : large, set in a deep and plaited basin. Stalk : an inch long, 
deeply inserted in a two-lipped cavity. Flesh : firm, crisp, sweet and juicy. 
A stewing pear of the first quality, in season from November to February, or March. It is 
a very handsome fruit and sells well in the market. In Paris it is in great demand for making 
compotes of a very agreeable perfume, superior to that which can be obtained from any other kind 
of pear. 
The tree grows vigorously, with strong brown shoots sprinkled with oblong specks. It is 
very hardy, and bears so well that it is apt to overbear itself. It succeeds admirably and bears 
abundantly as a standard ; but it also grows and bears well as a dwarf standard on the quince stock. 
