Plate XVIII. 
3. WHITE LONGLAND. 
[Syn : White Horse Pear.~\ 
The origin of this Pear seems to be unknown, but it is mentioned by Dr. Beale in his 
“Herefordshire Orchards” (1657). 
Description. —Fruit : oblong, obovate, even and regular in its outline. Skin : very thickly 
sprinkled with large russet dots and tracings of russet, and with a solid patch surrounding the stalk ; 
on the exposed side it has a thin pale red cheek, and on the shaded side, it is yellowish green. Eye : 
open, with short, incurved segments, set in a shallow depression. Stalk : half an inch long, woody, 
inserted in a narrow and shallow cavity. Flesh : yellowish, firm, coarse-grained, briskly acid and 
sweet. 
“ The White Horse Pear'd says Dr. Beale, “ yields a juice somewhat near the quality of Cyder.” 
It is a favourite Pear in Herefordshire, not so much for its Perry—indeed it is seldom or never used 
alone for this purpose—as for its cooking qualities. It is an excellent baking pear, somewhat coarse 
and rough in flavour, but with a natural deep rich red colour.” 
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*039 
One hundred parts of the juice 
by weight contained 
Sugar 
• • • • • • 
8-580 
Tannin, Mucilage, Salts, &c. 
• • • • • • 
3-408 
Water 
• • • • • • 
88-012 
100 
