CULTURE OF PEARS. 
485 
Choice of Sorts. —It is necessary that some judgement be formed, 
as to the choice of sorts, by the situation in which they are intended 
to be grown. Some sorts, when in blossom, are entirely destitute of 
leaves; and this would be a great disadvantage in cold northern 
counties, for the blossoms would be more liable to be destroyed by 
frost. Others are much in leaf when they blossom, and appear to 
be formed by nature for cold situations. The following are a selec¬ 
tion of those which may be considered the very best, calculated for 
either the northern or southern counties. 
SUMMER DESSERT PEARS.— Standards. 
Ambrosia. Citron des Cannes. White Doyenne. 
Valee Franche. Rousselet de Rheims. Passans de Portugal. 
Requiring a Wall. 
Jargonelle. St. Germain de Martin. Seckle. 
AUTUMN DESSERT PEARS.— Standards. 
Buerre Diel Boncretien Fondante. Thompson’s. 
Marie Louisa. Beurre de Capiaumont. Glout Morceau. 
Requiring a Wall. 
Duchess d’Angouleme. Napoleon. Brown Buerre. 
WINTER DESSERT PEARS.— Standards. 
Fondante du Bois. 
Forelle. 
Winter Neilis. 
Buerre d’ Aremberg. 
Swan’s Egg. 
Nutmeg. 
Requiring a Wall. 
Chaumontelle. 
Easter Buerre. 
Ne Plus Meuris. 
Whitfield. 
Passe Colmar. 
Buerre Ranee. 
STEWING PEARS FOR KITCHEN USE.— Standards. 
Bequesne Musque. Chaptal. Bezi d’ Hery. 
Double de Guerre, and Rousselet de Rheims, for drying. 
Nearly all of these sorts may be obtained of Messrs. Ronalds, of 
Brentford, or Mr. Malcolm, of Kensington, and probably many of 
them in the country nurseries. 
It sometimes occurs, that pear-trees when brought into a perfectly 
vigorous state, blossoming every year abundantly, they will still set 
no fruit. This may arise from some deficiency in the parts of fruc¬ 
tification, and may be remedied by sticking a few flowering branches 
of another sort, in different parts of the trees, or by training the 
branches of other pear-trees in blossom growing contiguous amongst 
the branches of the barren ones. 
Gathering and Keeping. —All the summer pears are of short du¬ 
ration, seldom continuing many days after becoming ripe. Their 
rotting may be greatly retarded by gathering them before they are 
