1S70. ] 
THE PEARS AT TORTWORTH COURT. 
183 
Bergamot, JSIarch. —The nam.9 of this pear would induce us to boliovo that it comes into 
use during March, which is incorrect, unless it be retarded under special conditions. It usually 
begins to ripen the first week in January, and lasts till the middle of Februaiy. I cannot say 
that the flesh is melting, still it is soft, juicy, sugary, possessing a strong bergamot flavour, and 
is a very superior pear to Easter Bergamot, which ripens at the same time. The usual weight 
is from G oz. to 7 oz. ; very productive, and really an excellent kind in its season. 
Bergamotte Cadette. —I can hardly exclude this pear even from a limited collection. The 
flavour is all that the most fastidious palate can desire, melting, buttery, juicy, and possessed 
of a most agreeable acid. Begins to ripen during the first week in November, and continues 
in condition about fourteen days. The usual weight is from 7 oz. to 8 oz. The tree begins to 
bear in a young state, and is very productive. 
Bergamot, Easter. —As a late pear, this variety has long been hold in high esteem, but it 
is completely eclipsed by March Bergamot. The flesh is dry and gritty; and it is a shy bearer 
till the tree is of a considerable age, and is not worth cultivating even in a large collection. The 
fruit generally weighs from 5 oz. to G oz. 
Bezi d’Esperen. —Beyond its appearance, this pear has very little to recommend it. It 
might prove an excellent market variety. 
Baronne de Mello. —This is a first-class kind, and very productive ; so great a bearer in 
the majority of seasons that the fruit requires to be well thinned, otherwise it is small and 
deficient in quality. The flesh is melting, exceedingly juicy, rich, and sugary. The weight 
of the fruit varies considerably, hardly or ever exceeding 7 oz.; it begins to ripen during the 
last week of October, and like the majority of Autumn pears is soon over. 
Bon Chretien, Williams\ —This is a pear of short duration, as it hardly keeps in 
condition beyond ten or twelve days. It should be gathered before it turns yellow, for if 
allowed to remain too long on the tree the flavour is flat, soapy, and insipid. When picked at 
the proper time it is really delicious, tender-fleshed, juicy, and sugary. The usual weight is 
f) oz.; it begins to ripen during the last week of September. 
Broompark. —This is truly a variety of groat excellence, gushing with juice, and sugary; 
weighing from G oz. to 7 oz. The period of ripening is somewhat uncertain, as we have had it 
in use during the last week of October, and again not till the middle or end of November. 
Comte de Lamg. —In almost any situation this variety may be pronounced to be of first- 
rate excellence, being tender-fleshed, melting, buttery, and sugary, as well as very productive. 
The weight rarely if ever exceeds -1 oz.; it begins to ripen about the middle of October. 
Conseiller a la Cour. —I am aware that this variety bears the character of being a first- 
class pear, but with us it has never been more than second-rate, and, therefore, its cultivation 
has been discontinued. The usual weight is from 8 oz. to 9 oz.; it begins to ripen during 
the first week in November. 
Colmar. —Unless in very exceptional cases, the fruit never ripens except when trained 
r.gainst a wall, fully exposed to sunshine, and even then it is rather a shy bearer till the tree is 
of a considerable age. Although the flesh is melting and sugary, it may very well be omitted, 
where there is not ample accommodation ; begins to ripen during the first week of November, 
and weighs from 8 oz. to 9 oz. 
JDoyennii Defais. —This is by no means a largo pear, rarely if ever exceeding 5 oz. in 
weight, but of a delicious flavour, one of our very best mid-winter varieties, gushing with 
juice, and musky. A very hardy and productive kind ; no collection, however limited, should 
be without it. 
Delices d'llardenpont. —Although this pear is considered by some to be a first-class variety, 
it has not on any occasion shown such a qiiality with us. The flesh is rather dry, and deficient 
in sugar; begins to ripen about the middle of December, and wnighs from 7 oz. to 8 oz. 
Dachesse de Mars. —Like the preceding, this vai’iety may be dispensed with, although of 
superior quality. We have grown it trained to walls for a good many years, and constantly 
find it to be a shy bearer. It begins to ripen during the first week in November, and weighs 
from 5 oz. to G oz. The flesh is melting, and to some extent buttery, but deficient in sugar. 
Duchesse d’’Angouleme. —For exhibition pm’poscs there are few pears that claim more 
attention than this variety as to outward appearance, it being of a large size, and weighing 
as much as IG oz. In cold situations the quality of the fruit is unsatisfactory, and it should 
therefore be ti’ained against a wall. The space may, however, bo employed to better advantage. 
When in its prime the flesh is only half melting, and if allowed to get the least over-ripe it 
becomes woolly and insipid. It usiially begins to rqeen about the 25th of October, and keeps in 
condition only for a short time. 
