1870. ] 
THE PEARS AT TORTWORTH COURT. 
231 
trench, plant and water, and in every way do our best, but without plenty of 
shelter, either natural or artificial, we shall be but half repaid for our labour.— 
Joseph Rust, Bridge Castle. 
THE PEARS AT TORTWORTH COURT. 
OFTER a slight interruption, I again resume from p. 185 my annotations on 
our collection of Pears ; and I do so with the sole object of benefiting 
those whose opportunities for observation in this department may not have- 
been so extensive as mine : — 
ULiconnue. —Ho-wever meritorious the quality of Glou Morcoau, we have here a much 
superior variety. The flavour is really exquisite, juicy, and sugary, combined with an agree¬ 
able acid, and it is very productive, even in adverse seasons. Its usual time of ripening is 
from the middle of January to the middle of February, and it weighs from 7 oz. to 7^ oz. 
Marie -Louise. —This is a pear of sterling merit; its quality scarcely ever varies; it is 
melting, juicy, sugary, and vinous. Upon an average it begins to ripen towards the middle of 
October, keeps in condition about thi^ee weeks, and weighs from 7 oz. to 8 oz. The blossoms 
are rather tender, and are occasionally destroyed by late frosts. 
Monarch (^KnighCs). —^We might with the greatest confidence class this variety as equal in 
(piality with LTnconnue and Marie Louise. It begins to ripen diuing the first week in 
November, and keeps in good condition till the middle of December; the usual weight is from 
() oz. to 7 oz., but it sometimes considerably exceeds these figures. With us the greater part of 
the crop drops pi’ematimely. This defect may arise from some disorder in the soil, rather than 
from any inherent property possessed by this variety. 
Nouveau Poiteau. —This is a fine-grained pear, melting and very juicy, but deficient in 
sugar, and hardly worth growing, as so many other kinds of superior merit are in use at the 
same time. It decays so I'apidly as to require daily attention. The usual time of ripening 
is from the 20th to the end of October, and it usually weighs from 11 oz. to 12 oz. 
Napoleon. —Unless grown against a south-east or west aspect, this variety rarely if ever 
acquires a second-rate quality. Grown as an open standard with us, it is quite worthless. It 
begins to ripen about the middle of October, soon begins to decay, and usually weighs from 
(j oz. to 7 oz. Its place is well supplied by Marie Louise. 
Ne Plus Meuris. —This is a very hardy variety, and in the majority of seasons fruits 
freely as a standard, but imless the weather is warm, there is a deficiency of size and flavour. 
The sterling qualities of this pear can only be properly developed when it is trained against a 
south aspect, and it is then unsurpassed, and hardly equalled by any pear cultivated in British 
gardens. ^Moreover, there is the property of ripening gradually, so that at no time is there a 
glut of ripe fruit. The flavour is buttery, melting, veiy sugary, and luscious ; it usually 
begins to ripen about the end of December, keeps in good condition till the end of February, 
and weighs from 14 oz. to 15 oz. . 
Nelis, Winter. —Independent of its high qualities, during the majority of seasons this 
variety bears freely as a standard, even in exposed situations, and should therefoi’e never be 
omitted in any collection, however limited. The flavour is all that can be desired, being 
melting, very juicy, and sugary ; it weighs from 6oz. to 7 oz., and ripens usually about the first 
week in January. 
Passe Colmar. —Unless planted in a sheltered and wai’m situation, we find that this variety 
rarely bears freely or ripens its fruit thoroughly. To do this really excellent pear ample justice it 
should be trained against a wall. The usual weight is from 6 oz. to 7 oz., and it begins to ripen 
about the middle of November. In catalogues a variety is introduced under the name of Passe 
Colmar Dore, but I have not been able to discover any room to make the distinction. 
Prince Albert. —This pear is of recent introduction, and has proved, under a variety of 
circumstances, to be quite worthless for the dessert. It is somewhat surprising that it should 
be constantly described in nursery catalogues as a melting, sugary, and richly-flavoured variety. 
Seckle. —No pear with which I am acquainted possesses so sti'ong an aromatic flavour. The 
quality is all that can be desired, juicy, sugary, and melting. In most cases one or two trees 
will be sufficient, as it soon begins to decay. The time of ripening is somewhat iincertain, as 
we have had it quite ripe on October 0 and at other times not till the end of the month. It 
