551 
leasons it is not valued as an eating Pear, but will bake very well. It is in season from December 
to March. 
66. Pyius (Rousselet d Hiver) saliva, fructu brumali oblongo, h viridi flavescente, saccharato, 
saporis austeri. Tourn. Rousselet rfHiver, Duh. n. 31. 1.19. f. 2. the Winter Russelet. This is by 
some supposed to be the same Pear as is called the Dry Martin, but it is very different from that in 
several particulars. The colour of this is a greenish yellow, inclining to brown; the stalk is Jong and 
slender, and the flesh is buttery and melting, and generally full of juice, which is very sweet, but 
the skin is apt to contain an austere juice, so that if it be not pared, it is apt to be disagreeable to 
many persons' palates. It is in eating in January and February. 
6'7.. Pyrus ( Portail ) sativa Pictaviensis, fructu brumali globose sessili saccharato odorato. Tourn. 
Pair PortaiL This Pear was discovered in the province of Poictou, where it was so much esteemed, 
that they preferred it to most other fruit, though in the opinion of tiie most curious judges, it does 
not deserve the great character which is given to it; for it rarely happens that it proves good for 
eating, being generally dry, stony, and hard, unless in extraordinary seasons, and upon a very good 
soil. This must always be grafted on a free stock, and should be planted on a light rich soil; and 
in very dry seasons the trees should be watered, otherwise the fruit will be stony. It is in season 
from January to March, and bakes well. 
68. Pyrus ( France-real ) sativa, fructu brumali magno globoso flavescente, punctis rufis con- 
sperso. Tourn. France-real , Duh. n. 6. It is also called Fin-or d’FIyver, i. e. the Golden End of 
Winter. This is a very large Pear, almost of a globular figure; the skin is yellow, spotted with red; 
and the »stalk is short. The flesh of this Pear is dry, and very apt to be stony, but it bakes exceed¬ 
ing well, and continues good from January till March. 
69. Pyrus ( Easter Bergamot) sativa fructu, brumali turbinato sessili subacido flavescente, punctis 
asperioribus consperso. Tourn. Bergamotte Bugi. It is also called Bergamotte de Paque, the 
Easter Bergamot, Duh. n. 52. t. 24. It is a large Pear, almost round, but is a little produced in 
length towards the stalk; the eye is flat and the skin is green, having many rough protuberances 
like spots dispersed all over, but, as it ripens, becomes yellowish; the flesh is breaking, and in a 
good season the juice is sweet; but it must have a free stock, a south-east wall, and a good soil, 
otherwise it is apt to be stony and austere. It is in eating from February till April. 
70. Pyrus ( Muscat of Germany ) Muscat d’Alleman, Duh. n. 72- 36. This is an excellent Pear, 
more long than round, of the shape of the Winter-royal, but is less toward the eye, and is more 
russet, and of a red colour next the sun; it is buttery, melting, and a little musky. This is in eating 
in March, April, and sometimes @ in May, if it is well preserved. 
71 . Pyrus Bergamotte de Hollands, or d'Alencon. Amoselie. Duh. n. 53. t. 25. It is large and 
round, of the shape of the ordinary Bergamot. The colour is greenish, the flesh is half buttery and 
tender, the juice is highly flavoured. This is a very good Pear, and will keep till April. 
72. Pyrus ( Naples) Duh. n. 107- t. 56. This is a pretty large, long, greenish Pear; the flesh is 
half breaking; the juice is sweet, and a little vinous. It is in eating in March. I am in doubt 
whether this Pear is not in some places taken for a Saint Germain, for there is a Pear in some 
gardens, very like the Saint Germain, which will keep till April, and this Pear agrees with the 
characters of that. It is called in England the Easter St. Germain. 
73. Pyrus ( Boncretien dHIicer) sativa, fructu brumali magno pyramidato, e flavo nonnilnl 
rubente. Tourn. Boncretien d'Hyver, Duh. n. 87- t.45. the Winter Boncretien Pear. This Pear is 
verv large and long, of a pyramidal figure; the skin is of a yellowish colour, but the side next the 
sun inclines to a soft red; the flesh is tender and breaking, and is very full of rich sugared juice. 
This is esteemed in France one of the best winter Pears, but in England it is seldom so good; 
