134 
THE FLORIST AND POMOLOGIST. 
light and air are to it, they would see the absolute necessity of keeping the 
spurs well thinned, if they desired any fruit. In pruning standard trees, not 
only must the spurs be well thinned, as on trained trees, but if, through 
previous neglect, the branches are too numerous, some of them should be 
carefully taken off. 
3rd. Never to Overcrop .—This is the fatal rock on which so many are lost. 
In a good fruit year, go where you may, you will in general find fruit trees, 
particularly large old trees, overburdened with fruit. One may oftentimes see 
as many fruit on one tree as would suffice for a moderate crop for twenty trees 
the same size. And what is the consequence of this overcropping ? The 
trees become so exhausted of their organisable matter that they make no 
growth, and a season of rest is needed to collect matter sufficient to form 
flower-buds. Not only does this overcropping exhaust the trees, and bring on 
premature decay, but the crop is not worth as much as a much more moderate 
crop, because in plentiful seasons small fruit is of little value, whilst fine good 
fruit always realise a fair price. Even with the most careful pruning many 
trees will show more blossom, and a deal more fruit set, than is needed for a 
crop. In this case thinning either of the blossoms or the fruit is absolutely 
necessary, if we wish to have fine fruit, and to have crops every year ; and 
this thinning should be followed up every season, if we wish to keep the trees 
in a vigorous, healthy, bearing state. 
Trees pruned and spurred and thinned, as above described, have a very 
different appearance when in blossom from trees not so attended to ; they 
have fine bold flowers, the young fruit is strong, and swell to a fine and good 
size, with the certainty of a crop year after year, instead of every alternate 
year. From my own practical experience I am convinced that, with proper 
management, not without, good crops of fruit may be obtained every year out 
of doors. 
Stour ton. M. Saul. 
THE PEAR AND ITS VARIETIES. 
( Continued from page 112.) 
AMBRETTE.— Merlet. 
Identification. —Merlet Abrege, Duh. Arb. Fruit, ii. 186. t. xxxi. Mill. Diet. 
No. 57. Lind. Or. 386. Jard. Fruit, du Mus. liv. 37. 
Synonymes. —Ambrette d’Hiver, Knoop Pom. t. vii. Cal. Traitd ii. 356. Hort. Soc. 
Cat. eel. 3. p. 122. Ambrette grise, Acc. Knoop Pom. 134. Belle Gabriel, Ibid. Trompe 
Valet, Ibid. Ambre gris, Inst. Arb. Fruit. 158. Poire d’Ambre, Acc. Merlet. Trompe 
Coquin, Acc. Mayer Pom. Franc, ii. n. 6. Wahre Winter Ambrette, Biel Kernobst. iv. 3. 
Winterambrette, Christ Worterb. 149. Ambrette mit Dornen, Ibid. 
Figures. —Knoop Pom. t. vii. Dub. Arb. Fr. ii. t. xxxi. Kraft Pom. Aust. t. 140. 
Sickler Obstgart v. t. 14. Jard. Fruit du Mus. liv. 37. 
Fruit rather below medium size, 2^ inches broad and 24- inches long ; 
obovate or roundish oval, and rounding from the middle to the apex, but 
tapering towards the stalk, Skin somewhat rough, of a greenish yellow 
colour, covered with reddish brown russet, except when grown in a light soil, 
and then it is paler and of a light grey colour. Eye small and open, with flat 
and reflexed segments placed in a shallow and even basin. Stalk varying 
from three-quarters to an inch in length, stout, and inserted in a small cavity, 
which is considerably furrowed. Flesh greenish white, very juicy, buttery, 
and melting, with a rich, sugary, and highly-perfumed musky flavour, supposed 
to resemble the scent of Sweet Sultan, which, in France, is called Ambrette , 
and hence its name. 
