Plate XVIII. 
2. LONGLAND. 
[Syn : Longdon; Longland Pear .] 
The name of this pear, says Mr. Thomas Andrew Knight in the “ Pomona Herefordiensis was 
probably derived from the field in which the original tree grew-—but nothing is really known as to the 
circumstances or date of its origin. It is certainly a very old variety. This Pear is well represented 
in the “ Pomona Herefordiensis ,” PI. xviii. 
Description .—Fruit: roundish obovate, or doyenne shaped, even, regular, and rather handsome. 
Skin: very thickly covered with large russet freckles of a pale ashy colour; the side 
next the sun has a bright pale red cheek, and on the shaded side it is a greenish yellow. Eye : large, 
open, and clove-like, set even with the surface, with a ring of permanent stamens round the mouth. 
Stalk : an inch long, straight and stout, perpendicular with the axis of the fruit, and very slightly 
depressed in a narrow cavity. Flesh : yellow, very astringent. 
The specific gravity of the juice Mr. Knight found to be 1063. 
The trees of this variety are very hardy and productive, since the blossoms are extremely 
patient of cold and unfavourable weather.—The Perry is very high coloured and without fine flavour. 
It is generally, however, free from sharp acidity, and more nearly resembles Cider than any other kind 
of Perry.—It does not answer for fining and bottling, but is excellent for ordinary use, either alone 
or mixed with apples, and its hardy, prolific character makes it a general favourite. 
The chemical analysis of the fresh juice from this Pear (1879) made by Mr. G. H. With, 
F.R.A.S., is as follows :-— 
Density of the fresh juice ... ... ... 1*036 
Ditto after 24 hours exposure to the air ... ... 1*041 
One hundred parts of the juice by weight contained :— 
Sugar ... ... ... ... ... ' 8*400 
Tannin, Mucilage, Salts, &c., ... ... ... 4*187 
Water ... ... ... ... ... 87*413 
100 
