46 
THOMAS ANDREW KNIGHT.-APPENDIX III. 
Skin pale yellow not glossy but rough with elevated dots and partially russeted. Flesh whiteish, a 
little gritty, but melting and very juicy, rich and sugary. An excellent Pear. Season, October. 
Note .—A variety of dwarfish growth but very productive of fruit. 
Eyewood Pear. 
In shape and size, very similar to an Autumn Bergamot; but of a deeper cinnamon-russet 
colour. Flesh yellowish white, melting, buttery, juicy, and very highly flavoured. It is doubtful 
whether it would be exceeded by Gansel's Bergamot in a better season for Standards than that of 
1831, when the above description was made. Season, October or November. 
Note .—The tree is of very free growth, hardy, and bears well in indifferent seasons. 
Dunmore Pear. 
Fruit about the size of a Brown BeurrS, obovate, eye open, slightly depressed, stalk an inch 
in length, of medium thickness, rather fleshy at its junction. Skin brownish red next the sun; 
yellowish, with a scattering of brown where shaded. Flesh yellowish white, melting and extremely 
juicy, sugary and rich; a little gritty near the core, but on the whole, a most excellent pear. Season, 
end of September, or beginning of October. 
Note .—As large and quite as good, I think, as the Brown Beurre. When allowed to ripen and grow yellow upon the 
tree, I have thought it the most melting and best pear of its early season. The birds are apt to destroy the fruit prematurely. 
The tree is of rapid growth, fine and hardy, well adapted to cold and late situations. 
In addition to these Pears, the following varieties, raised by Me. Knight, are described in 
Dr. Hogg’s “Fruit Manual, 
Shobdon Court Pear. 
Fruit below medium size; oblate, even in its outline. Skin deep rich yellow, with a blush of 
red next the sun, and covered with red russetty dots. Eye very small, almost wanting, set in a 
small round rather deep basin. Stalk very long and slender, inserted in a small cavity. Flesh white, 
coarse grained, juicy, briskly acid and sweet, but not highly flavoured. A second rate pear. Ripe 
in January and February. 
Tillington Pear. 
Fruit, about medium size; short pyriform, rather uneven in its outline. Skin, smooth, 
greenish yellow, covered with a number of light-brown russet dots. Eye open, scarcely at all 
depressed. Stalk, short, fleshy, and wasted at its insertion. Flesh yellowish, tender, buttery, 
melting, not very juicy, but brisk and vinous, with a peculiar and fine aroma. 
Note .—This is an excellent Pear, ripe in October, the fine sprightly flavour of which contrasts favourably with the 
luscious sweetness of the Sec/ele, which comes in just before it. 
