364 
THE FLORIST. 
cultivate, as Pliny, in speaking of Pears, says, “ All Pears whatsoever 
are but a heavy meat unless they are well boiled or baked.*’ There¬ 
fore, it is doubtful whether any melting kinds were in existence in his 
day. The present delicious qualities of the Pear only began to be 
developed about the middle of the seventeenth century; since then a 
steady improvement has been going on abroad, more especially in 
Belgium, and some zealous cultivators have not been idle at home, and 
still continue on, hybridising and raising seedlings, the result of which 
is the production of some of our best varieties. 
The Huyshe’s Bergamot (which forms the subject of the accom¬ 
panying engraving) is of recent date, having originated with the Rev. 
John Huyshe, Clysthedon Rectory, Collumpton, Hants, from pips of 
the Marie Louise, hybridised with Gansel’s Bergamot. Three plants 
were raised from this sowing; one produced fruit for the first time in 
