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PLATE XXX. 
[Syn : Malvern Pear ; Malvern Hill Pearl] 
This Pear probably originated on the farm called “ Moorcroft,” in the parish of Colwall, 
near the western base of the Malvern Hills. There are many trees of considerable age there ; 
it is chiefly cultivated in that district, and has thus obtained the name of Malvern Hill Pear. 
Nothing, however, is positively known with regard to its origin. 
Description. —Fruit : large for a Perry pear, pyriform, even and regular in its outline. 
Skin : greenish yellow on the shaded side, becoming quite yellow as it ripens, with a brownish 
tinge on the side next the sun; the whole surface strewed with large ash grey freckles of 
russet. Eye : open, set in a saucer-like basin. Stalk : half to three-quarters of an inch long, 
rather stout inserted without depression. Flesh : crisp. Juice : abundant, pale, with a sweet 
Jargonelle flavour and some astringency. 
Mr. With’s analysis of the Moorcroft , (season 1880), is as follows :— 
Density of the fresh juice ... ... ... 1*049 
Ditto after exposure for 24 hours ... ... ... 1*050 
One hundred parts by weight of the juice contain :— 
Sugar ... ... ... ... .. 11*916 
Tannin, Mucilage, Salts, &c. ... ... ... 2*384 
Water ... ... ... ... ... 85*700 
This analysis proves that the Moorcroft Pear possesses a very rich juice, capable of making 
Perry of considerable alcoholic strength. It ripens very early, about the same time as the 
Bar land, following the Taynton Squash , and before the Red Pear and Oldfield. The pears are 
apt to decay soon, and care must be taken that they are used before this begins. It is usually 
mixed with other varieties to impart its excellent flavour and sweetness. 
The tree takes a branching spreading form of growth, attains a large size, and is very 
hardy, but it can scarcely be called a free bearer. 
