184 
THE FLOKIST AND POMOLOGIST. 
[ August, 
Due de Nemours. —As to flavour, this is perhaps the most worthless pear iu cultivation, 
undeserving of a place iu any collection, however extensive. We have years ago discontinued 
its cultivation. The fruit has a handsome appearance, and weighs from 11 oz. to 12 oz. 
Dlisa d'Hey St. —The quality of this pear is excellent, but to have it in perfection it must 
bo trained against a wall, and then the flavoim is delicious, the flesh melting, very juicy, and 
sugary. ' Ripens the beginning of February, and weighs about 5 oz. Very productive from an 
open standard, but the produce, unless in excoptional seasons, is never satisfactory. The borders 
require to be well drained, otherwise the fruit splits, and even then, there is a chance of its 
doing so during wet autumns. 
Eyeioood. —The quality of this pear is very variable. Occasionally it is all that can be 
desired, melting, sugary, and full of juico ; while during some seasons, the flesh is gritty, 
coarse, and dry. Begins to ripen between the 18th of October and the beginning of November. 
The weight rarely exceeds 4 oz. 
Fondante de MaUnes. —During hot seasons this pear may be classed as of first-rate quality, 
but it is quite worthless when the summer happens to be cold. Begins to ripen about the 20th of 
October, and weighs from 8 oz. to 10 oz. It is hardly worth cultivation, as there are so many 
very superior kinds in use at the same time. 
Forelle. —This is perhaps the most beautiful pear contained in British gardens, and is 
very productive. There may be some difference of opinion as to its quality, but it has long held, 
and will, I think, continue to hold a prominent position. The flesh is buttery, melting, and to 
seme extent sugary. The flavour is higher when grown against a wall. It usually begins to 
ripen during the first week in November, and continues in use to the beginning of December. 
Flemish Beauty, —This kind does not keep above two weeks, and is a shy bearer; even in 
a large collection a couple of trees will suffice. The flavour is unquestionably good, very juicy, 
sugary, and molting, and I may add, delicious. But there is this peculiarity,, that unless 
giithered some little time before it ripens it has no merit whatever. The usual weight is 12 oz.; 
it is fit for use about the 20th of October. 
Glou Morceau. —The quality of this pear is so well known and so highly apierociated, as to 
render description unnecessary. It fruits freely as a standard, but to bring out its real merits 
must bo grown against a wall, which it well deserves. The flesh is very fine, tender, battery, 
and very sugary. In use during December and January, and weighs G oz. to 8 oz. 
Groom’s Prhicess Royal. —This is a handsome and an attractive-looking pear, but hardly 
worth its place even in a large collection, and by no means productive, bearing only a few 
straggling fruit. The flesh is* melting and juicy, but insipid. The usual Aveight is from 10 oz. 
to 11 oz., and it begins to ripen during the first week in November. 
Huy she’s Prince of Wales. —Whether trained against a wall or gi’OAvn as a standard, this 
variety inA^ariably proA^es to bo a shy bearer, but the fruit is of excellent quality. The flesh is 
buttery, j uicy, and sugary, but occasionally is gritty at the core. The average Aveight is from 
0 oz. to 10 oz. ; it begins to ripen about 20th NoA'ember. 
llacon’s Incomparable. —We have groAvn this kind as an open standard for a gi-eat ma,ny 
years, and have invariably found it to bo a shy bearer, noA'er yielding more than one-third of 
a crop. The quality is all that can be desired ; melting, juicy, and sugary. Begins to ripen 
about the 20th of November, and weighs from 14 oz. to 15 oz. 
Jargonelle. —This is a pear of universal repute, its merits being knoAvn and acknoAvledged 
1)7 the cottager as Avell as by persons of higher pretensions. The greatest drawback is its 
perishable character, but this defect may be obviated to some extent by planting tAvo sets of 
trees, one trained on a south aspect, the fruit of which ripens diiring the first AA'eek in August, 
Avhile a second set of trees groAvn as open standards very much lengthens the succession. 
Jean de Witte. —The flavour of this variety very much resembles that of Glou Morceau, and 
under some conditions it is difficult to draAv a distinction botAveen them as regards the shape 
of the fruit; both ha^-e an oboAuate form, but the eye of the former is more close and deep than 
that of the latter. Wo have invariably found Jean de Witte to be a shy bearer under any 
condition; but it is really a first-class pea,r, melting, rich, and very sugary. Begins to ripen 
during the first AAuek in Ja.nuary, and Avoighs from 5 oz. to 7 oz. 
Josephine de MaUnes. —This is a very hardy and productive pear, even as an open 
standard, but it must be trained against a AA^all before we can realize its true character, and 
CA’cn then the tree must be of a considerable age. The flavour is delicious, melting, sugary, 
vinous, and aromatic. Begins to ripen during the second week iu December, and weighs from 
7 oz. to 8 oz. 
Louise d’Orleans. —This is a pear Avhose quality varies considerably. We have had it 
juicy and sugary, but more frequently quite Avorthless. It is hardly Avorth groAving even in a. 
