545 
like the Besideri in shape, but not in colour; the stalk is very long and slender, and the fruit is a 
little hollowed both at the eye and stalk; the colour is red and yellow next the sun, but on the other 
side is whitish; the skin is rough, the flesh is tender, but a little soft, and has no core; the juice is 
sugary and perfumed, somewhat like the Robine, but is not near so moist. This ripens the beginning 
of September. 
26. Pyrus ( Cai{lot-rosat ) sativa, fructu aestivo globoso sessili rufescente odorato. Tourn. Caillot- 
rosat, Dull. p. 177 , the Rose-water Pear. This is a large round Pear, somewhat like the Messire 
Jean, but rounder; the stalk is very short, and the fruit is hollowed like an Apple, where the stalk 
is produced; the skin is rough, and of a brown colour; the flesh is breaking, and the juice is very 
sweet. This ripens the middle of September. 
27- Pyrus ( Choak-Pear ) sativa, fructu aestivo longo, acerbitate strangulationem minitante. 
Tourn. Poire d' Etrangillon, the choaky Pear. The flesh is red. This is seldom preserved in 
gardens, so there needs no description of it. 
28. Pyrus ( Rousselet) sativa, fructu aestivo oblongo e ferrugineo rubente, nonnunquam maculato. 
Poire du Rousselet, the Russelet Pear. Gros Rouselet. Roy d'ete. Duh. n. 34. 1.12. This is a 
large oblong Pear; the skin is brown, and of a dark red colour next the sun; the flesh is soft and 
tender, without much core; the juice is agreeably perfumed, if gathered before it be too ripe. This 
produces larger fruit on an espalier than on standard trees: it ripens the middle of September. 
29 . Pyrus ( Prince's Pear) sativa, fructu aestivo subrotundo, partim rubro, partim flavescente, 
odorato. Poire de Prince, the Prince's Pear. This is a small roundish Pear, of a bright red colour 
next the sun, but a yellowish colour on the opposite side; the flesh is between breaking and melt¬ 
ing; the juice is very high-flavoured: it is a great bearer. This ripens the middle of September, but 
will keep a fortnight good, which is what few summer-fruits will do. 
30. Pyrus (Mouille-kouche) sativa, fructu aestivo globoso viridi, in ore liquescente. Gross Mouille - 
kouche, i. e. the great Mouthwater Pear. This is a large round Pear with a smooth green skin; 
the stalk is short and thick; the flesh is melting, and full of juice, if gathered before it be too ripe, 
otherwise it is apt to grow mealy. This ripens the middle of September. 
31. Pyrus ( Bergamotte d'Ete) sativa, fructu aestivo rotundo sessili saccharato, h viridi flavescente. 
Bergamotte d'Ete, Duh. n. 45. Summer Bergamot. This is by some called the Hamden's Bergamot. 
It is a pretty large, round, flat Pear, of a greenish yellow colour, and hollowed a little at both ends 
like an Apple; the flesh is melting, and the juice is highly perfumed. This ripens the middle of 
September. 
32. Pyrus [Autumn Bergamot) sativa, fructu autumnali sessili saccharato odorato & viridi flaves¬ 
cente, in ore liquescente. Tourn. Bergamotte d'Automne, Duh. n. 48. t. 21. the Autumn Bergamot . 
This is a smaller Pear than the former, but is nearly of the same shape; the skin is of a yellowish 
green, but changes to a faint red on the side next the sun; the flesh is melting, and its juice is 
richly perfumed. It is a great bearer, ripens the end of September, and is one of the best Pears 
of the season. 
33. Pyrus (Swiss Bergamot) sativa, fructu autumnali turbinato viridi, striis sanguineis distincta. 
Tourn. Bergamotte Suisse, Duh. n.47. t. 20. the Swiss Bergamotte. This Pear is somewhat rounder 
than either of the former; the skin is tough, and of a greenish colour, striped with red: the flesh is 
melting, and full of juice, but is not so richly perfumed as either of the former. This ripens the end 
of September. 
34. Pyrus ( Beurre Rouge) sativa, fructu autumnali suavissimo, in ore liquescente. Tourn. Beurre 
Roup'e , Duh. n. 75, 7 6 . t. 38, 39. the red Butter Pear. It is called FAmboise, and in Normandy 
Isambert; as also Beurre gris, i. e. the grey Beurrd; and Beurrd vert, i. e. the green Beurre Pear. 
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