APRIL. 
123 
in perfection the two former are excellent Pears. Mr. Wighton, of 
Cossey, near Norwich, sent specimens of Easter Beurre, Beurre Ranee, 
Jean de Witte, Susette de Bavay, and Knight’s Monarch, to show how 
these varieties had kept, although exposed to the weather since tne 
middle of December to the 1st of March, and in several instances sub¬ 
jected to 6° of frost, the only covering being a broken handglass, 
merely to keep off the birds. All the varieties were in the most perfect 
state of preservation, and as hard as when they were taken from the 
tree ; when cut they were quite unripe, except Susette de Bavay, which 
was juicy and of good flavour. J. Burgess, Esq., of Holme Pierrepoint, 
Nottingham, sent several specimens of Bergamot Esperen, the flavour 
of which was completely spoilt by being packed in bran. Dr. Davies, 
of Pershore, sent Uvedale’s St. Germain; and specimens of Ne Plus 
Meuris not well flavoured. Mr. Rivers, of Sawbridgeworth, sent 
three varieties that rarely ripen ; but when they do are valuable on 
account of their late-keeping properties. Leon le Clerc de Laval was 
quite ripe and melting, but void of flavour. Beurre Bretonneau was 
also ripe and melting, excellently flavoured, and with a good Melon-like 
aroma, not unlike that found in Knight’s Monarch. Prevost was 
melting, very juicy, and though considerably astringent it had a good 
deal of flavour, which was remarked to be like that of Bishop’s Thumb. 
Mr. Lane, of Berkhampstead, had a Pear which is known by a great 
many names—Spring Beurre, Black Beurre, Buchanan’s Spring Beurre, 
and sometimes Verulam. It is a late variety, and it was stated by 
Mr. Paul that in some parts of Hertfordshire it is ripened in hotbeds. 
Of Apples there were several collections. Mr. Wighton sent White 
Pippin and Norfolk Beefing that had been kept in the same way as the 
Pears. The Norfolk Beefings were in excellent preservation. Dr. Davies 
furnished the Old Nonpareil in good condition and well coloured. Scarlet 
Nonpareil was past its best, having become dry and meally. Comber- 
ton Pearmain and Bromley were not considered good; the latter is 
however, doubtless, a good sauce Apple. Through the same gentleman 
specimens of the Martin Nonpareil were received from J. Whittaker, 
Esq., of Caldewell. This is a very excellent variety, so late in the 
season, and was raised at Martin Hussingtree, near Worcester, by the 
Rev. G. Williams, some years ago. Mr. Lane, of Berkhampstead, had 
a variety of Apple grown in a cottager’s garden at Berkhampstead, 
which was highly approved. It was quite hard and firm, tender- 
fleshed, with an excellent flavour. Brownlee’s Seedling Russet was 
also proved to be a late Apple of first-rate excellence. Mr. Pearson, of 
Chilwell, brought specimens of a dessert Apple called Keddleston 
Pippin, a very superior variety. The specimens, though shrivelled, 
possessed very high merit, and excellent flavour and aroma. Mr. 
Pearson stated that he considered it the best dessert Apple in cultiva¬ 
tion ; but the specimens being in bad condition, the meeting could not 
form a sufficient judgment of its merits. A seedling Apple from 
Messrs. Youell, of Great Yarmouth, called Webb's Kitchen Russet, 
maintained the high character formed of it at the last meeting. 
