PLATE LXVIII. 
i. PRINCE OF WALES. 
[Syn : Huy she s Bergamot .] 
The Rev. John Huyshe, of Clyst-Hydon, Devon, was an enthusiastic pomologist. He began 
the practice of hybridizing pears about the year 1834. Writing in 1864, Mr. Huyshe says, “From 
Marie Louise , hybridized by Garnet's Bergamot , I obtained three pips from one fruit, and the 
produce of these three pips were respectively the pears now known as Victoria , Prince of Wales , and 
Princess of Wales." The Prince of Wales first bore fruit, and was called originally Huyshe s 
Bergamot from the bergamot flavour it derived from its male parent. These varieties, with another, 
the Prince Consort , were called by Dr. Hogg the Royal Pears. 
This variety is figured in the Florist and Pomologist for 1867. 
Description. —Fruit : large, roundish oval, even in the outline. Skin : much covered with 
cinnamon-coloured russet, finely reticulated on a lemon yellow ground. Eye : small and open, with 
erect, toothlike segments, like that of Easter Beurri, and set in a considerable basin. Stalk : an 
inch long, stout and woody, somewhat obliquely inserted in a round and rather open cavity. Flesh : 
yellowish white, tender, melting and juicy, richly flavoured, with a bergamot aroma. The melting 
flesh of the Marie Louise , with something of the high flavour of Gansel's Bergamot. 
An excellent pear, in season from the end of November to the beginning of January. 
The tree makes an excellent pyramid on the quince stock, and bears fruit weighing from 
7, to 8, or 10 oz. when well grown. It is not however a very free bearing tree, which probably 
means that it requires more protection than is generally given to it. 
The Princess of Wales is a pear of high excellence in flesh and flavour, but the tree is much 
more delicate in constitution, and it is not therefore profitable for ordinary cultivation. 
