Pear
(Pyrus communis). The Pear-tree has been known, and has been under cultivation, from a period of remote antiquity. It is found wild in some parts of England, is a native of most temperate parts of Europe and Western Asia, and is also found in the Himalayan region; other wild types, besides P. communis, have had more or less to do with the origin of many cultivated Pears. In a wild state, its branches are thorny; but, under cultivation, the thorns disappear, and are replaced by fruit-buds, which are formed on shoots of about the same length, technically termed spurs. The tree is naturally more inclined to grow in a pyramidal form than the Apple-tree (Pyrus Malus). It differs also from the Apple in being longer as a seedling plant in coming into bearing; while, on the other hand, under favourable conditions, it is very much longer-lived. The Pear can, however, scarcely be considered so hardy as the Apple, as it is not found so far north, in either a wild or cultivated state. In old orchards, where Pear and Apple-trees have been growing under similar conditions, it has been noted that the former were in full vigour, and bearing abundantly, long after the latter had disappeared, or had been removed in consequence of natural decay. The Pear does not produce fruit on the former year's wood, but on spurs which grow out of wood out less than a year old. On the points of these, buds are formed, and the flowers are produced from each, in corymbs of from five to nine (which shows two corymbs of flowers). A large proportion of these flowers will usually fall off at an early stage of growth, because of their being unable to compete with stronger ones, which take a lead, if weather and other conditions allow them to set properly. Were all the flowers to set and be allowed to come to maturity, the size and quality of fruit throughout would be materially affected. This is not of very frequent occurrence generally; but, should it take place, thinning is an obvious remedy. The uses of Pears are pretty well known. First, and most important, as dessert fruits, nearly all the best varieties are highly esteemed. For kitchen use, some few sorts are specially adapted, because of their fruits being large, and the flesh firm and somewhat austere rather than sweet; this renders them more suitable for stewing, baking, & c. Another use for Pears is that of producing perry. Fruits for this purpose may be either large or small; the more austere or rough their taste, the better is the liquor product considered.
PROPAGATION. This may be accomplished by seeds, by cuttings, by layers, and also by budding and grafting. Seeds are sown with a view to raising new varieties, and more largely for the purpose of procuring stocks, whereon to graft sorts already approved.
Seeds. Seedlings might be raised in rather large pots (about 9 in.) of loamy soil, which should be covered with pieces of slate or board at the time of sowing, to prevent any depredations of mice, and placed on bricks or tiles, to stop worms from entering. If sown in autumn, and the pots are placed in a sheltered position outside, the young seedlings may be expected about March, when the coverings must be removed. Seeds sown later on will require about three months to germinate, while some may keep dormant for nearly a year. The young plants may remain in their pots one summer, and be transferred to the open ground the following autumn. Only the seeds of first-class sorts should be reserved for raising others, and they should be saved from fine fruits which have been gathered from healthy, vigorous trees. Seedling Pears seldom bear fruit before the sixth or seventh year. Seeds intended only for the purpose of raising stocks may be collected, cleaned from the pulp by washing, and afterwards sown in the open ground. Drills about 9 in. apart, and 2 in. deep, are suitable; the soil should be previously well pulverised and prepared. The seedling may be transplanted when a year old, and grown on until they are large enough for grafting.
Cuttings and Layers. Propagation by cuttings is a slow process, only to be recommended for preserving a variety (that might otherwise become lost) until some grafts are procurable. It is not, at all times, an easy or a certain method. Layering is practicable, if it is desired to have trees on their own roots; but there are few, if any, advantages to be derived, and, consequently, this system is not much practised.
Budding and Grafting. These are the principal methods adopted for propagating Pears; the former is practised in the months of July and August, the latter chiefly in March and April, or so soon as the sap begins to flow. Whip or tongue-grafting is the plan best suited; but, according to Baltet, side-grafting under the bark in July and August, cleft-grafting, inlaying in March and April, and crown-grafting in April and May, are also applicable. The trees may be worked as standards, or close to the ground, according to the sort of stock and the form in which it is eventually intended to train them.
Stocks. The principal stocks used for Pears are the Pear itself, either common or wildings, the Quince, and sometimes the Whitethorn. On the common Hawthorn, the Mountain Ash (Pyrus Aucuparia), and the Medlar (Mespilus germanica), the Pear may also be grafted with more or less success; but the Pear stock and Quince are the best, and are most extensively used. Pear stocks, as already indicated, are raised from seeds; those obtained from the wild or from common sorts are well adapted. Stocks from Quince are readily propagated from cuttings, taken with a heel, or, better, by means of layering. Old stools that are strong enough to produce vigorous shoots, may be covered with soil; and, during autumn, after a sufficient time has elapsed for the shoots to root, they may be detached and transplanted in the different sizes that are calculated to be ready for grafting about the same time. Layering of short Quince shoots for stocks should be practised some time during winter, and the rooted plants will be ready for removal so soon as the leaves drop in the following autumn. Whitethorn stocks are raised from seeds. In the cultivation of Pears, the sort of stock on which the trees are worked has always a very important bearing, particularly in certain soils, on the general health, vigour, and fruitfulness of the trees after they become established. The Pear stock is, of course, the most natural, and trees grafted on it possess more vigour, and attain a greater age, than do those on any other. The roots, however, have a tendency to penetrate deeply into the subsoil, which is, in many localities, cold and unsuitable to their requirements; they are also long, and have but few small fibres: consequently, the trees do not transplant readily, unless the work is rather frequently undertaken, and the roots are kept pruned. In deep and rich land, the Pear stock is apt to induce a too luxuriant growth, which is attended with comparative unfruitfulness; but, in hot districts, and in chalky soils, this stock may be found to possess considerable advantages over any other. Grafting of seedling Pear stocks may be practised, either close to the ground, or at any desired height, as stock and scion are inclined to enlarge at about an equal rate. For standards, only stout, vigorous stocks are suitable for grafting at some height up; weak ones are, for this purpose, of little use, unless worked near the ground with a variety likely to be of sufficiently upright growth to form the requisite stem itself. Preparations for grafting should commence by cutting off scions before any signs of vegetation appear, and laying them in deeply under a north wall. The stocks should also be cut back near to where the union is intended, before the sap commences to rise. In contrast to the Pear stock, and its method of rooting, as already referred to, stands the Quince, which offers many advantages in comparison. It encourages a dwarfer growth, and an earlier bearing habit, and the fruit is often more highly coloured and better ripened. The Quince forms numerous fibry roots within a short distance from the surface, none of which are inclined to go deep; consequently, the trees may be readily and safely transplanted, even when they are several years old. This stock is specially adapted for shallow soils, for damp situations, and for planting where the subsoil is of an unfavourable description. Ripening of the wood goes on concurrently with that of the fruit, and the less vigorous growth which is encouraged has, therefore, a much better chance of becoming matured in autumn. As Quince wood does not usually enlarge so rapidly as that of the Pear, grafting should be performed as close as possible to the ground, and, after the clay is added, some soil should be brought and heaped over it. If a Quince stock were grafted with a Pear at any distance above ground, in all probability, the scion above would eventually enlarge faster, and the tree stem would be of less diameter near the ground than higher up. By working low, and keeping the Quince portion from being exposed, this may be avoided. For procuring standard trees on Quince roots, it is, therefore, best to adopt a system of double-grafting--that 6is, work a vigorous variety of Pear at the base, to grow and form a stem, on which any desired sort may be grafted higher up. Double-grafting proves very advantageous with many varieties of Pears, but it does not answer on all alike. On this point, Mr. Rivers, who makes the system a speciality, states: "Double-grafted Pears seem always to make healthy and prolific trees; it must not, however, be concluded that to graft a free-growing sort of Pear on the Quince and then to regraft it with the desired sort, will always answer. Some kinds require the stock belonging to their race; this can only be found out by the clever cultivator--as, for instance, the Jargonelle on the Beurre d'Amanlis, the union of which is perfect, and the trees healthy. Gansel's Bergamot, double grafted, becomes a marvel of fertility." It is especially important that Quince stocks intended for grafting should be cut back, for the purpose, very early in the year: active growth begins, in favourable weather, by February, or, at least, the sap commences to flow; and if heading back is deferred until this takes place, the upper part of the stock left will often die, and the grafts in consequence fail to unite.
CULTIVATION. Soil and Situation. Any fairly rich, loamy soil, of good depth, with a subsoil sufficiently well drained to prevent the possibility of stagnant water accumulating, will usually be found to suit Pear-trees. When planting, the size of garden, and the amount of wall space available for the tree in question, should be taken into consideration, as well as the character of the soil. The last-named item must, to a considerable extent, determine the sort of stock best suited--namely, whether it shall be the Pear or the Quince. On the first-named stock, the trees will prove more vigorous, and will require a greater depth of soil; the result frequently being that a much longer period must elapse before they arrive at a bearing state. Where space is limited, and the soil shallow, trees on the Quince stock should have preference over others. It is important to remember that the roots of a tree worked on Quince are concentrated very close to the base, and are situated very near the surface. They require, because of this, more frequent attention by way of replenishing part of the soil around them, and by the application, at least annually, of a thick mulching of good manure, which tends to preserve moisture as well as to afford nutriment. Some sorts of Pears, worked on Quince, have a tendency, in a favourable season, to bear an unduly heavy crop, which, if allowed, would be likely to check the new growth and bring the tree to a stunted and unfruitful state. This must be avoided, by thinning the fruit under such circumstances, when in a young state, or by giving special attention to supplying sufficient nourishment throughout the bearing season, for perfecting the crop, without risking the proper maturation of wood for the following year. Although the Pear will often succeed in a rather strong, loamy soil, it will not do so on heavy clay, unless previously well drained, trenched, and allowed to become pulverised. To encourage a start in young trees, where the soil is somewhat unfavourable or poor, a compost of turfy loam, decayed manure, and old potting soil, if procurable, should be mixed and applied above the roots, after they are merely covered with soil from which manure is excluded. It is of importance that the roots be carefully and evenly spread out in planting. Regarding the various situations in which Pears succeed, much depends on the different localities and the sorts grown. Even where good sorts are found to succeed fairly well in the open garden, their fruits are invariably much improved in quality if some trees are favoured with a position against a wall. Wall space is usually limited, yet it is questionable if it could be more profitably occupied than by good sorts of Pears--at least, in gardens where the fruit is much valued, and where samples from the open rarely attain a state approaching perfection. A south aspect is that recommended for really good dessert sorts; many will also do well on walls, with either an eastern or a western exposure. The frequent failure of the Pear crop may principally be attributed to the extremely precarious weather so generally experienced in spring, when the trees are in blossom, and also for a time afterwards, when young fruits should be continuing to make progress in swelling off. Trees against walls may then be more readily protected with temporary coverings of some sort than others fully exposed; the wall, moreover, is of material help in itself, affording shelter particularly if some coping boards are fixed near the top, somewhat like those in frequent use over Peachtrees.
Systems of Training. There are numerous systems of training Pear-trees, according to the purpose for which the trees are required, and the position they are intended to occupy. For the open garden, standard and bush trees, pyramids, espaliers, and cordons are each and all available; for walls, the modes of training usually adopted are the horizontal, the fan, and double or triple cordons, trained in either an upright or an oblique direction. Dwarf lateral cordons, with stems about 1ft. high, and two branches trained in opposite directions, are suitable for planting in sunny positions alongside walks, where they occupy but little space, and usually succeed on warm, rather light soils. Espalier training has long been popular for the open ground. It admits of trees being planted within about 2ft. of the edge of a walk, and the ground may be cropped to within a short distance of their base. An espalier fence on which to train Pear-trees may be formed by straining horizontal wires 1ft. apart, on a framework about 6ft. high. This would admit of a tree being trained with an upright stem and six horizontal branches on either side. If several espalier tees were permanently planted in a continous line, a space of from 16ft. to 20ft. should be allowed between each two; cordon or other trees might be grown in this space, with a view to their being removed before the other branches meet. Espalier fences are more frequently formed of wooden rails, or stout upright stakes, than of wires, on account of the expense incurred in erecting the latter, and the objection usually taken to their appearance when fixed. This arrangement is also preferable where only a few espaliers are grown and where the trees are widely disposed. The pointed ends of stakes so used should first be charred or dipped in hot creosote. Espalier training has many advantages over other systems. It admits of all the branches being well exposed to light on both sides, and easy facilities are also afforded for regulating them, so as to equalise the flow of sap. The fruits on such trees are usually not much injured by rough winds, and it is a comparatively easy matter to protect the blossoms in spring. Besides horizontally-trained trees, the five-branched vertical, and single cordons, may be grown on strained wire fences, in which position, if some slight protection is afforded the trees when in flower, good results may be obtained. Standard Pears are mostly worked on the Pear stock. This form of tree is not much planted in kitchen gardens, but is most frequently seen in paddocks, orchards, & c., and is still more extensively adopted for market gardens, where the ground beneath is cropped with bush fruits, & c. When once properly started, standard trees grow rapidly, and soon arrive at a bearing state. They may be planted in rows at about 30ft. apart, and 25ft. distant in the rows; or more space may be allowed according to circumstances.
Bush Pear-trees on the Quince stock are usually very productive, and, when laden with fruit, are exceedingly ornamental. They are specially adapted for small gardens, and may be planted as close as 4ft. or 6ft. Bush trees may readily be kept at a height not exceeding the latter figure, and eventually induced to grow nearly as much in diameter. When they are in full bearing, it is necessary to apply a good top-dressing of manure.
Pyramid training is largely practised with Pear-trees, and handsome specimens, some 15ft. high, are sometimes to be seen. Such trees, when once formed, invariably flower profusely, and, if the weather and season prove favourable, are very productive. Pyramids may be procured worked either on the Pear stock or on the Quince. On the Pear stock, and in good deep soil, 8ft. to 10ft. apart may be allowed in large gardens; for the Quince, 6ft. between will generally prove sufficient, particularly if space is limited.
Single, double, or triple cordons soon effectively furnish walls and afford opportunities for growing those varieties that are known to succeed, and for trying any reputed good sorts from other localities. The trees may be trained vertically or obliquely; for high walls, the first-named plan may be adopted, while an oblique angle would allow a further extension on a low wall. They may have been worked on either Pear or Quince stocks, according to which succeeds best; and, in planting, provision should be made for allowing a space of from 1ft. to 1 1/2ft. between each two of the cordon branches. The different sorts of cordon will, therefore, cause a variation in the distances apart to be allowed when planting.
Horizontal training is the system perhaps most generally adopted for Pear-trees on walls; that is, an upright stem is secured, with branches proceeding horizontally in either direction. If grafted on the Quince, these trees should not be situated much wider apart than 12ft.; otherwise, the branches from each will not extend sufficiently far to properly occupy the intervening space. On the Pear stock, they may be planted about 20ft. apart. Walls being so expensive to build, and so valuable for the cultivation of fruit-trees, it is most important that their surfaces should be covered with branches as quickly as possible. The branches on trees horizontally trained require to be about 1ft. apart, and, as generally only one pair can be obtained each year, the system for wall-covering is rather a slow one. To utilise the intervening space between permanent trees, riders may be planted midway, and trained as well as circumstances admit, something in the way suggested at B, Fig. 45, where A, A represent the permanent trees. Such temporary trees for fruit-production are not much to be depended upon, as they have to be cut away when the others require space, and this is, perhaps, just at the time they arrive at a bearing state. One of the chief essentials with horizontal trees is to keep their lower branches equally vigorous with the more favourably-placed upper ones. To effect this, it is frequently necessary to raise the former in an oblique direction, while the latter are kept horizontal, until of about an equal strength, when they may all be trained horizontally. In order to furnish the angle between two permanent trees trained under this system, the upper pair of branches of a rider would of necessity have an undue advantage over the others below, as shown in the illustration to which reference has been made. This would be unavoidable, and a mere furnishing of the wall would be the chief result, with what fruit the untoward circumstances allowed.
Fan-training of Pears (represented in Fig. 46) is better adapted for walls that are much higher than those usually surrounding gardens, as, by it, the upper portions may be far more quickly reached and covered, than by the horizontal system. Fan-trained trees are not so easily managed in a young state as those grown on either of the other methods for furnishing walls to which reference has been made. When once established, they frequently, though not always, bear fruit of good quality, particularly near the tops of the branches. Since cordons have-become more extensively cultivated, fan-trained trees have, to a great extent, been displaced.
Pear-tree Arbours. For covering a portion, or the whole, of a main, central, or other walk in a garden with Pear-trees, a plan such as that represented in Fig. 47 might be adopted. For training such trees, a curved iron bar would be best for forming the span, and affording the necessary support; trees on rider stocks, either on the Pear or double-grafted, being planted opposite each other, and trained in the way shown by the engraving. The centre of the span should be from 7ft. to 10ft. above the walk, according to the proportionate width of the latter. By summer pinching, such trees might be kept restricted without much pruning in winter, and only sufficient space for insuring the full admission of light and sunshine need be allowed between them when planting.
Pruning. Standard Pear-trees require but little attention in pruning, except in thinning out when it becomes necessary, and in shortening or removing irregular or weak growths. If allowed to grow naturally and somewhat erect, they soon form good heads, and commence bearing. Young standards may be cut back, after being planted, to within about 6in. of where the grafts were inserted; and, if six main branches can be formed, they will be found sufficient, and should be allowed to extend. If bush trees are not allowed to form a central shoot, material assistance will be given in strengthening all the branches; these should not be shortened until the desired size of tree is obtained, and their limit is reached. Bush-shaped trees, grafted on Quince stocks, are never inclined to produce strong wood, especially when in full bearing, and are very easily managed. In form, established pyramids require to have an upright stem, and each main branch, from the top downward, should be shorter, horizontally, than the one immediately below it. To establish and train large pyramids with an even outline, requires considerable experience in pruning, and a great deal of attention to keep the main side branches regulated and the flow of sap evenly distributed. All the laterals formed in and about the centre must be pinched or otherwise removed in summer, in order that the branches and their foliage may receive the amount of sun and air which they require. Pyramids are specially inclined to form a mass of shoots if this is not attended to, and success with trees thus trained depends greatly on the proper and timely execution of summer pruning. Most sorts of Pears are naturally inclined to form a semi-pyramidal habit of themselves; and where the necessity of preserving an even outline is unimportant, the trees may be allowed to grow almost naturally, after being started as pyramids at a nursery. Horizontal and espalier-trained trees require pruning somewhat similar to each other. Young trees should be encouraged to grow strongly by allowing their shoots to proceed without being shortened. During the latter part of summer, all lateral growths should be pinched or cut back to about five joints, beginning with the upper branches, and, after a few days' interval, doing those lower down. This will allow of the free admission of light and air, to assist in the formation of fruit spurs, and additional sap will also be diverted to the whole of the branches left. Cordons of any shape should also be allowed to grow without any shortening whatever being practised on the leading growths when once they are fairly well started, and are of about equal strength. Mr. Rivers' system of pruning cordons, which he has frequently proved, and justly considers very simple, is as follows: "In June, stop the more robust shoots to four or five buds, leaving the well-balanced shoots untouched; in September, when the fruit has attained its proper size and colour, prune all the shoots down to three eyes. Under this system, the cordons look rather straggling and untidy during the summer, but neat enough in the autumn and winter. I believe that, by the exercise of moderation in pinching, the growth is more equally distributed; at all events, my cordons, whether single, double, upright, five-branched, or lateral, have produced an abundant crop of fine fruit, and I can recommend the system as perfectly sound."
Spur-pruning consists in shortening back and reducing the number of spurs, when they are too numerous, or project too far from the branch. A spur is a short side branch, which either has proper blossom-buds at its apex, or only imperfectly-formed buds that elongate but slowly, compared with ordinary wood-producing shoots. It has already been stated that the fruit of the Pear is borne on spurs. The system or mode of bearing is shown in Fig. 48. It frequently happens that a tree has very numerous spurs, but only a few that are set with blossom-buds. The other slender ones produce leaves only, and, when they become numerous, it is more likely that they will, if allowed, still further increase, rather than diminish, as time goes on. To prevent this, and encourage the formation of more blossom-buds, such spurs should be thinned in winter, and cut back nearly close on the upper branches, at the same time thinning and shortening somewhat less severely those on the middle and lower branches respectively. This tends to cause the sap to be more evenly distributed over all parts of the tree, which further conduces to change numerous barren spurs into fruitful ones.
Root-pruning has a wonderful influence on Pear-trees worked on the Pear stock, when they become unfruitful from over-luxuriance, or because of their roots having entered a cold and unfavorable sub-soil. The Quince, being of weaker growth, curtails the supply of sap, which thus restricts the undue vigour of shoots, and causes a more generally fruitful habit. Hence, trees worked on it do not require root-pruning so frequently to insure fertility, as do those on the Pear. If trees requiring root-pruning are not too old, they should be lifted early in autumn, and their large roots cut back, while all others must be carefully preserved. All cuts should be finally sloped on the upper part of roots, leaving that beneath intact; this tends to keep the small new ones, when formed, near the surface, instead of encouraging them to proceed downwards. Root-pruning of large trees may be effectually performed by digging a trench round them, and shortening back the mains, to within, say, 3ft. or 4ft. of the base. The first year after this has been practised, the trees will not be likely to bear much fruit--indeed, the necessity of such an operation suggests that the wood is not in a proper fruitful condition--but, in the following winter, the results will invariably be apparent by the presence of numerous spurs, furnished with properly-developed blossom-buds. Gathering and Storing. Some few sorts of Pears require gathering at a particular time: otherwise, the fruits never acquire their proper flavour. The well-known Williams' Bon Chretien, for instance, becomes musky if allowed to hang too long, while it is juicy and excellent if gathered early enough. As a rule, most of the varieties are ready so soon as their fruits, on being lifted to a horizontal position, part readily from the spur. Many of the early sorts require gathering before they are so far advanced; others, ripening in succession, must be frequently examined, and gathered at the time experience suggests. Fine specimens should be laid on a little moss, in shallow baskets, and carried to the fruit-room, where they should be placed in single layers, on shelves. A cool, steady temperature is best suited for preserving fruit, and the atmosphere should be kept dry. To maintain a supply of ripe Pears, it is frequently necessary to adopt some method for hastening the ripening process, with a variety usually coming into proper condition at a later date, to supply a deficiency, maybe, a month previous. This may be successfully accomplished by packing some fruits in soft material, such as cotton wool or dry fern, and placing them in a warm cupboard, or drawer, not far from a fire. In winter, almost any late variety may be improved in flavour, as well as forwarded in ripening, by this simple process.
Pear-trees in Pots. This interesting method of culture is almost certain to succeed if only due attention is given to watering, and also feeding, after the fruits commence swelling. Mere protection from frost in any unheated glass house is all that is necessary in spring. About the beginning of June, the pots may be plunged in some prepared soil outside, into which the roots may be allowed to enter for the summer; in autumn, when repotting should be attended to, they may be cut off. For this system of culture, trees on the Quince are best adapted. They are often inclined to produce more flowers than could possibly be matured; in such instances, a large number of the weaker ones should be removed before expanding. For other remarks respecting fruit-tree culture in pots, see Orchard House.
SORTS. Varieties of Pears are extremely numerous, a large proportion of them being worthless, and unfit for any purpose whatever. It is, therefore, extremely important that reference should be given only to sorts that are worthy of cultivation: this aim has been kept in view in the preparation of the following list. It includes the varieties, with some additions, recommended as being worthy of cultivation, in an abridged statement, taken from the full Report of the Executive Committee of the National Pear Conference, held in the Royal Horticultural Society's Gardens, Chiswick, from 21st October to 4th November, 1885. This interim report was prepared by Mr. A. F. Barron, secretary to the committee, and published in the horticultural press during December of the same year. At the Pear Conference referred to, contributions were received from thirty-five of the English counties, also from Scotland, Ireland, Wales, and the Channel Islands. In addition, several large and meritorious collections were received from France. The report in question states that, "without entering into comparison of the merits of the different collections exhibited, it is important to notify this fact, that the cultivation of good Pears is not confined to any particular climate or district of the country." To confirm this, reference is made to noteworthy exhibits from Jersey, Kent, Hampshire, Sussex, Cheshire, and also from Scotland. The subjoined is added: "Nothing contributes so much to these successful results as good and careful cultivation. As a general rule, the best fruits are produced where the greatest care is bestowed. An important factor in the successful cultivation of the Pear is, as gathered from the returns, in the use of the Quince stock, which, from its close, surface-rooting character, is more directly amenable to the attention of the cultivator." A considerable portion of the subjoined descriptions of Pears is translated, briefly, from Leroy's comprehensive and reliable work, the "Dictionnaire de Pomologie," which contains, doubtless, the most exhaustive treatment of the subject that exists.
Alexandre Lambre. Fruit medium, roundish-obovate; eye small, open; skin smooth, pale yellow, with small points of russet; flesh white, melting, and sometimes very rich. A very fine November Pear, but somewhat variable. Althorp Crassane. Fruit medium, roundish-obovate; eye rather large, open; skin pale green, slightly flushed with brown-red; flesh white, juicy, buttery, with a pleasant flavour. October and November. A first-rate sort. The tree is hardy, vigorous, and bears well.
Autumn Bergamot. Fruit rather small, roundish, somewhat depressed; eye small, open, set in a shallow depression; skin brownish-green on shady side, reddish-brown next the sun, covered with rough, brown-russet specks; flesh whitish, tender, slightly gritty at the core, juicy and richly flavoured. October. A good and very old sort. Vigorous growing and hardy. See Fig. 49.
Baronne de Mello. Fruit rather small, pyriform, rounding towards the eye; eye small, open; skin greenish-russet, entirely covered with brown-russet; flesh greenish, juicy, buttery, and richly flavoured. October. An excellent little autumn Pear, of first quality.
Bellissime d'Hiver. Fruit large, roundish; eye large and open in a deep basin; skin deep green, shining, brightly flushed. November to April. One of the best culinary Pears.
Bergamotte Esperen. Fruit medium, roundish or Bergamot-shape; eye small and open; skin even deep green, with brown-russet dots at first, becoming greenish-yellow when ripe; flesh yellowish, melting, very juicy and pleasant. January and February. Requires a wall in late situations and wet climates.
Beurre Alexandre Lucas. Fruit large, handsome, obovate; skin greenish-yellow-russet, becoming yellow as it attains maturity; flesh white, juicy, melting, and good. A splendid sort, ripe in December.
Beurre Bachelier. Fruit large, irregular-obovate; eye small, closed; skin greenish-yellow, with dark russet; flesh juicy, melting, and rich. December. Handsome and good.
Beurre Berckmans. Fruit medium, pyriform; eye open, almost level with the surface; skin pale yellow, strewn with numerous dots of russet; flesh juicy, white and pleasant. November. A nice-looking and excellent Pear. The tree is a good bearer.
Beurre Bosc. Fruit medium, long-pyriform; eye open, in a shallow basin; skin yellow, covered all over with orange-russet; flesh white, melting, buttery, very rich. October and November. A handsome and excellent dessert Pear. The tree requires a wall in cold soils and situations. See Fig. 50.
Beurre Capiaumont. Fruit small, pyriform; eye large and open, level with the surface; skin yellow-russet, flushed; flesh white, melting, and richly flavoured. October. A good cropper, and very hardy.
Beurre Clairgeau. Fruit large, curved-pyriform; eye small, open; skin smooth, yellow-russet, flushed with bright red; flesh half-melting, sometimes gritty, but sweet. November. Showy and sometimes very good.
Beurre d'Amanlis. Fruit large, obovate, uneven in its outline; eye open, set almost even with the surface; skin at first of a bright green, becoming greenish-yellow flushed with brown-red; flesh tender, juicy, melting, and richly perfumed. September. One of the best early Autumn Pears.
Beurre d'Anjou. Fruit large, handsome, regular-obovate; eye small, open, set in a large and deep basin; skin greenish-yellow, with patches of russet, sometimes flushed with bright red; flesh juicy, melting, and richly flavoured. November. A very fine sort.
Beurre d'Aremberg. Fruit medium, pyriform; eye small, deeply set; skin yellow, covered with numerous regular patches of russet; flesh white, melting, very juicy, and agreeably flavoured. December and January. A good and well-known sort, and a great bearer. The tree may be grown as a standard or pyramid, but the fruit is much better from a wall.
Beurre de Jonghe. Fruit medium, handsome, regular-pyriform; eye small, open; skin golden-yellow, covered with dark orange-russet; flesh greenish, melting, highly perfumed. December. An excellent sort.
Beurre de l'Assomption. Fruit very large, pyriform, bossed; eye large and open, almost level with the surface; skin lemon-yellow-russet, with large patches of russet round the eye; flesh white, juicy, melting, and rich. A most delicious Pear, ripe in the middle of August. The tree is very fertile, and succeeds well on the Quince.
Beurre Diel. Fruit large, handsome, obovate; eye large, in an uneven basin; skin greenish-yellow, with numerous patches of russet; flesh juicy, very buttery, melting, and very rich. November and December. A Pear of great excellence. The tree is hardy, very vigorous, and an abundant bearer, either as a standard or against a wall. The branches should be kept well thinned.
Beurre Giffard. Fruit medium, short-pyriform; eye closed, in a shallow basin; skin greenish-yellow, flushed; flesh white, juicy, melting, highly flavoured. August. A very good early sort.
Beurre Hardy. Fruit large, obovate; eye large, open; skin smooth, greenish-yellow, entirely covered with patches of brown-russet; flesh melting, juicy, and sweetly perfumed. October. A very delicious fruit. The tree is a strong grower and a good bearer. It forms a very handsome pyramid.
Beurre Rance. Fruit medium, pyriform; eye small, open; skin dark green, with numerous black-russety spots; flesh white, melting, very juicy, sometimes richly flavoured. February and March. A late and very valuable sort for dessert, succeeding as a bush or standard, or on a west wall. It should be double-grafted. The fruit does not always ripen; but it is also good for stewing.
Beurre Six. Fruit large, bossed, pyriform; eye small, open; skin smooth, greenish-yellow, with patches of russet; flesh very juicy, melting, and good. October.
Beurre Sterckmans. Fruit medium, short-pyriform; eye open, in a slight depression; skin yellow-russet, brightly flushed; flesh white, very juicy, melting, and rich. December. A fine-looking and excellent Pear. See Fig. 51.
Beurre Superfin. Fruit large, bossed, obovate; eye very small, closed; skin greenish-yellow, covered with reddish-russet; flesh white, juicy, buttery, melting, and delicately flavoured. October. A handsome and excellent fruit. One of the best Pears in cultivation.
Bishop's Thumb. Fruit medium, long-pyriform; eye small, open, level with the surface; skin greenish-yellow, with numerous patches of russet, sometimes flushed; flesh juicy, melting, and moderately flavoured. An old favourite sort, ripe in November.
Black Pear of Worcester. Fruit large, obovate; eye small, in a deep basin; skin rough, covered with very dark russety-brown. December to March. An excellent stewing Pear.
Bouvier Bourgmeister. Fruit medium, obovate; eye small, half-open; skin pale yellow, spotted with bright russet; flesh buttery, melting, juicy, of very excellent flavour. November.
British Queen. Fruit medium, short-pyriform; eye small; skin smooth, orange-yellow, slightly flushed; flesh juicy, melting, buttery, and rich. October. Quality at times somewhat variable.
Broompark. Fruit medium, roundish; eye small; skin dull greenish-yellow; flesh melting, juicy, buttery, with a rich, musky flavour. January. An excellent winter sort. Tree very hardy, vigorous, and an excellent bearer.
Caroline Hogg. Fruit medium, roundish, or Bergamot-shape; eye open, in a large basin; skin thick, brown-russet, flushed; flesh juicy, sweet, melting, and rich. December. A dessert Pear of first quality.
Catillac. Fruit very large, roundish; eye open, in a deep basin; skin green, with numerous small points of dark russet, flushed with brownish-red. One of the best culinary Pears in use all winter.
Chaumontel. Fruit rather large, short-pyriform; eye open, in a deep basin; skin rough, greenish-yellow, flushed; flesh buttery, melting, and richly flavoured, if grown in rich and warm soil. January. This sort is much grown in Jersey and Guernsey, where it succeeds perhaps better than anywhere else.
Citron des Carmes. Fruit medium, obovate; eye small, closed; skin green at first, changing to pale yellow, flushed with russet; flesh white, juicy, very melting, and sweet. July and August. One of the very best early sorts.
Clapp's Favourite. Fruit medium, regular-pyriform; eye large and open; skin greenish-yellow, with bright red; flesh white, juicy, rich, agreeably flavoured. August. A very delicious American Pear. The fruit must be eaten soon after being gathered.
Comte de Lamy. Fruit small, roundish; eye small, slightly depressed; skin greenish-yellow, flushed; flesh white, melting, juicy, and very pleasant. October. A dessert Pear of great excellence.
Conference Pear (Rivers'). Fruit large, long-pyriform, rounded at the apex; eye large and open; skin smooth and shining, dotted with russet; flesh yellow, with a salmon tint; stalk long. September and early October. Named after the National Pear Conference of 1885.
Delices d'Hardenpont. Fruit large, obovate, long, irregular; eye small and open; skin smooth, greenish-yellow, with pale russet; flesh white, melting, buttery, richly flavoured. November. A fine dessert Pear.
Deux Soeurs. Fruit large, irregular-pyriform; eye small and open; skin smooth, greenish-yellow, russety; flesh white, buttery, melting, very juicy, and finely perfumed. November. A remarkably fine Pear, of good quality. Dorothee Royale Nouvelle. Fruit small, pyriform; eye open, in a small basin; skin pale yellow-russet, slightly flushed; flesh melting, juicy, with a delicious flavour. October and November. A very highly flavoured Pear.
Doyenne Boussoch. Fruit very large, obovate; eye open, in a small depression; skin pale yellow, with light russet; flesh white, juicy, melting, and rich. October. A very handsome Pear.
Doyenne Defays. Fruit medium, roundish-obovate; eye large and open; skin greenish-yellow, with reddish-russet on the side exposed to the sun; flesh very juicy, melting, and rich. December. A very delicious, late Pear. Tree hardy and a good bearer.
Doyenne du Comice. Fruit large, slightly bossed, obovate; eye small and open, in a deep basin; skin greenish-yellow, russet-flushed; flesh white, buttery, melting, very juicy, highly flavoured. November. One of the best Pears, requiring to be gathered early. The tree is a healthy grower and an excellent cropper; it forms a handsome pyramid on the Quince.
Doyenne Goubault. Fruit medium, short-pyriform; eye small, set in a deep basin; skin greenish-yellow-russet; flesh juicy, melting, and pleasant. January. A good winter Pear.
Dr. Hogg (Rivers'). Fruit small, obovate, even in outline; skin patched with russet, brownish-red where exposed, changing to bright red when ripe; eye open, set in a shallow depression; flesh melting, slightly gritty at the core, very juicy, and of singularly rich flavour. September. An enormous bearer; the fruit is best gathered a few days before it is ripe, and allowed to mature indoors. A seedling from GANSEL'S BERGAMOT.
Duchesse d'Angouleme. Fruit large, sometimes very large, much bossed, obovate; eye open, in a deep basin; skin greenish-yellow, with large patches of dull russet; flesh white, buttery, melting, and finely flavoured. October and November. A very fine, showy, and excellent Pear. Tree vigorous, healthy, and a good bearer on the Quince. The fruits of this variety are largely imported from France, to supply Covent Garden and other markets.
Duchesse de Bordeaux. Fruit medium, roundish; eye open, in a deep basin; skin brown-russet, flushed; flesh juicy, melting, and richly-flavoured. January. A late Pear, of great excellence.
Durandeau. Fruit large, regular-pyriform; eye small and open; skin dull, reddish; flesh white, melting, very juicy, with a pleasant perfume. November. Handsome and good.
Easter Beurre. Fruit large, obovate; eye small, in a deep basin; skin dull green, with numerous dots of dull russet; flesh white, buttery, very juicy, and finely perfumed. January to March. One of the best late Pears. See Fig. 52.
Emile d'Heyst. Fruit medium, bossed, short-pyriform; eye small, set level with the surface; skin greenish-yellow, with patches of russet; flesh juicy, melting, with a rich, sugary flavour. October. A Pear of the highest merit, but it does not keep long.
Fertility (Rivers'). Fruit medium, obovate, greenish-russet, flushed; flesh firm, moderately juicy. October. A fine Pear for market.
Flemish Beauty. Fruit large, obovate; eye open, in a small depression; skin pale yellow, covered with patches of brown-russet, slightly flushed; flesh white, melting, and richly flavoured. October. A very excellent Pear; it should be gathered early.
Fondante d'Automne. Fruit medium, handsome, obovate; eye small and open; skin pale greenish-yellow, with patches of russet; flesh white, melting, very juicy and rich. One of the best October Pears. The tree is healthy, and a good bearer as a standard. It forms a handsome pyramid on the Quince.
Fondante de Malines. Fruit medium, roundish; eye small, in a deep basin; skin greenish-yellow-russet, slightly flushed; flesh white, juicy, melting, with the most delicious flavour. November and December. A Pear of great excellence.
Forelle. Fruit medium, short-pyriform; eye small, half-open; skin smooth, pale yellow, with small points of russet, brightly flushed with a fine vermilion-colour; flesh white, buttery, melting, and pleasant. November. A very fine-looking Pear. Tree hardy, and a good bearer.
Gansel's Bergamot. Fruit medium, roundish; eye small and open; skin greenish-yellow-russet, flushed; flesh white, juicy, rather gritty, with a fine aroma. November. A very excellent Pear, which requires a wall to bring its fruits to perfection.
General Todleben. Fruit very large, irregular-pyriform; eye open, in a large basin; skin yellow, with large patches of brown-russet; flesh rosy, juicy, rather gritty, but melting, and with a pleasant flavour. December. A showy Pear, of good quality.
Gilles o Gilles. Fruit large, roundish; eye open, in a deep basin; skin yellow, entirely covered with patches of dark orange-russet. October and November. A delicious stewing Pear.
Glou Morceau. Fruit large, irregular-obovate; eye open, in a deep basin; skin smooth, pale greenish-yellow with light russet; flesh white, melting, buttery, and finely flavoured. December. A Pear of great excellence. The tree succeeds as a standard in southern parts, but requires a wall in cold and exposed situations.
Grosse Calebasse. Fruit of immense size, pyriform; eye small, in a deep basin; skin pale grey-russet, slightly flushed. A good stewing Pear, recommended for its size.
Hacon's Incomparable. Fruit medium, roundish; eye small and open; skin greenish-yellow, with numerous spots of russet; flesh white, sweet, melting, and rich. December. An excellent dessert Pear. Tree hardy, good for a wall or an espalier.
Huyshe's Bergamot. Fruit large, oval; eye small and open; skin pale yellow, covered with brown-russet; flesh melting, juicy, with a sweet and fine flavour. November. A very delicious Pear.
Jargonelle. Fruit medium, pyriform; eye large and open, in a slight depression; skin smooth, greenish-yellow, flushed; flesh while, juicy, melting, and pleasant. August. One of the earliest dessert Pears, but it only keeps good a few days. The tree is vigorous, with a rather straggling, pendulous habit.
Jersey Gratioli. Fruit medium, roundish-obovate; eye open, in a small depression; skin greenish-yellow, with numerous points or russet, brightly flushed; flesh very melting, sugary, and pleasant. October. A fine-looking and first-rate Pear, keeping but a short time.
Josephine de Malines. Fruit medium, short-pyriform; eye open, in a shallow basin; skin greenish-yellow with russet, flushed; flesh yellowish, with a tinge of red, very melting, juicy, and highly perfumed. January to March. A late Pear, of the highest merit. It succeeds well on the Quince, and is very prolific as an espalier or a bush.
Knight's Monarch. Fruit medium, roundish; eye small and open, in a bossed basin; skin greenish-yellow, with numerous points of russet; flesh very juicy, buttery, melting, and finely flavoured. December and January. A most delicious late Pear.
Louise Bonne of Jersey. Fruit medium, pyriform; eye small, in a deep basin; skin smooth, yellow-russet, brightly flushed; flesh white, buttery, melting, and rich. October and November. A very good and pretty Pear. The tree is a good bearer, and succeeds as a standard. It grows well on the Quince.
Madame Andre Leroy. Fruit very large, long-pyriform; eye large and open, in an uneven basin; skin greenish-yellow, with patches of grey-russet; flesh very melting, juicy, and highly flavoured. October and November. A very delicious and fine Pear, one of the best new sorts.
Madame Baptiste Desportes. Fruit large, slightly bossed, roundish; eye small and open, in a deep basin; skin yellow, with numerous dots and patches of russet; flesh very juicy, melting, with a fine perfume. October. A very excellent Pear.
Madame Treyve. Fruit large, bossed, obovate; eye small and open, in a deep basin; skin greenish-yellow, with numerous points of russet, brightly flushed; flesh white, melting, juicy, and very rich. September and October. A hardy and excellent sort, fruitful as a standard, and good for a wall. Succeeds as a pyramid on either the Pear or Quince.
Magnate (Rivers'). Fruit large, pyriform, even and symmetrical in outline; eye open, or nearly so, even with the surface; skin covered with dark brown-russet, mottled yellow where shaded; flesh yellow, melting, richly flavoured. October and November. Tree robust, hardy, stronger than LOUISE BONNE OF JERSEY, from which it is a seedling.
Marechal de Cour. Fruit large, irregular-pyriform; eye large and open; skin pale yellow, thickly covered with patches of dull russet; flesh white, buttery, melting, with a sweet, rich flavour. October and November. A very fine and delicious Pear.
Marie Benoist. Fruit large, roundish; eye small, in a somewhat deep basin; skin greenish-yellow, entirely covered with brown-russet; flesh white, buttery, sweet, melting, and very juicy. January and February. A very good late Pear, large, and a good bearer.
Marie Louise. Fruit large, regular-pyriform; eye small and open, in a deep basin; skin greenish-yellow, with brown-russet; flesh white, buttery, and most richly flavoured. October and November. One of the most delicious Pears in cultivation. On a wall, the fruit attains a large size, and is invariably of good flavour.
Marie Louise d'Uccle. Fruit medium size, obovate; eye large and open, in a pretty deep basin; skin greenish-yellow, with brown-russet; flesh melting, very juicy, buttery, with a fine aroma. October. A good Pear, though not to be compared with MARIE LOUISE.
Maud Hogg. Fruit medium, obovate; eye open, in an irregular basin; skin covered with brown-russet, slightly flushed; flesh juicy, sweet, buttery, and rich. December.
Napoleon. Fruit large, obovate; eye almost closed, in a small basin; skin greenish-yellow, with numerous small points of russet; flesh white, tender, very juicy, melting, and sweetly flavoured. A most refreshing and good Pear, with fine aroma.
Ne Plus Meuris. Fruit medium size, very much bossed, roundish; eye half-open, generally prominent; skin greenish-yellow, with numerous dark russet specks; flesh white, juicy, melting, and richly perfumed. January to March. A very excellent late Pear.
Nouveau Poiteau. Fruit large, obovate; eye almost closed; skin greenish-yellow, freckled with russet; flesh white, melting, very juicy, with a fine flavour. November. A very good Pear, keeping only a short time. Nouvelle Fulvie. Fruit medium, pyriform, very much bossed; eye almost closed, in a pretty deep basin; skin yellow, thickly covered with dull russet, sometimes flushed; flesh white, juicy, melting, with a rich perfume. November and December. A first-rate Pear. The tree is hardy, and grows well.
Olivier de Serres. Fruit medium, bossed, roundish; eye large, and closed, in a deep basin; skin dark orange-russety; flesh white, juicy, very melting, deliciously flavoured. January. A Pear of great merit.
Passe Colmar. Fruit medium, short-pyriform; eye open, in a wide basin; skin green, with numerous points of russet, changing to greenish-yellow-russet, flushed when it ripens; flesh very juicy, melting, most richly flavoured. November and December. A good and well-known dessert Pear. The tree succeeds admirably on the Quince as a bush or pyramid; it requires a wall in cold localities.
Passe Crassane. Fruit medium, roundish-obovate; eye large and open, in a pretty deep basin; skin greenish-yellow, with numerous dots of brown-russet; flesh rather gritty, half-melting, but finely perfumed. January to March. One of the finest late Pears known.
Pitmaston Duchess. Fruit very large, irregular-pyriform; eye large and open, in a wide basin; skin greenish-yellow, with patches of dull russet, sometimes fine lemon-yellow colour; flesh white, melting, very juicy, and excellent. October and November. A very handsome Pear, of first quality. The tree grows well on the Pear, and also on the Quince, and succeeds as a standard, on a wall, as an espalier, or in an orchard-house.
Red Doyenne. Fruit medium, obovate; eye small and closed; skin greenish-yellow, entirely covered with reddish-russet, slightly flushed; flesh white, buttery, melting, and richly flavoured. November. An excellent dessert Pear.
Rousselet de Rheims. Fruit small, pyriform; eye small and open, almost even with the surface; skin greenish-yellow, freckled with russet, slightly flushed; flesh white, half-melting, juicy, with a delicious, refreshing perfume. September. A fine, early Pear, keeping but a short time.
Rousselet Enfant Prodigue. Fruit medium, irregular-obovate; eye large and open, in a somewhat deep and uneven basin; skin smooth, deep green, with numerous dots of russet; flesh not very melting, rather gritty, but juicy, and finely flavoured. November. A very nice acidulous Pear.
St. Germain. Fruit large, bossed, obovate; eye small, set in a bossed depression; skin greenish-yellow, with numerous markings of dark russet; flesh very juicy, melting, slightly gritty, richly flavoured. December and January. A good winter Pear.
Seckel. Fruit small, short-pyriform: eye small and open, level with the surface; skin brownish-red; flesh juicy, melting, with a rich aromatic flavour. October. A most delicious and much-esteemed little Pear. The tree bears well as a pyramid or standard on the Pear stock, or double-grafted, but does not succeed on the Quince.
Soldat Laboureur. Fruit large, irregular-pyriform; eye large, almost closed; skin pale yellow, covered with small points of russet; flesh juicy, melting, buttery, and pleasant. November.
Souvenir du Congres. Fruit very large, bossed, pyriform; eye large and open, in a deep basin; skin yellow, covered with reddish russet; flesh tender, melting, juicy, with a rich vinous flavour. September. A delicious Pear, highly esteemed; excellent on a wall.
Suffolk Thorn. Fruit medium, roundish; eye small and open, in a deep basin; skin pale yellow, covered with grey russet; flesh white, juicy, very melting, and finely flavoured. October. A first-rate Pear.
Summer Beurre d'Aremberg. Fruit small, even-turbinate; eye small, very deeply set; skin yellow, with numerous points of reddish-russet; flesh juicy, melting, very buttery, highly perfumed. September. An excellent, refreshing Pear.
Summer Doyenne. Fruit small, roundish; eye small, partly closed; skin yellow, freckled with russet, brightly flushed; flesh white, very juicy, melting, and sweetly flavoured. August. One of the best early sorts.
Swan's Egg. Fruit medium, roundish; eye small, almost closed; skin green, with numerous dots of dull russet; flesh greenish, juicy, melting, and pleasantly flavoured. November. A very old and esteemed Pear. Succeeds well as a standard.
Thompson's. Fruit medium, short-pyriform; eye open, in a small depression; skin yellow, with numerous dots of reddish-russet; flesh white, very juicy, buttery, melting, and richly flavoured. November. One of the best English Pears. The tree succeeds double-grafted and bears profusely. It forms a good standard, and is also adapted for a wall or an espalier.
Triomphe de Jodoigne. Fruit large, obovate; eye open, almost level with the surface; skin yellow, covered with small points of russet; flesh white, melting, juicy, and good. December. A handsome and excellent Pear.
Urbanistes. Fruit medium, obovate; eye small and closed, in a deep basin; skin pale yellow, freckled with russet, slightly flushed; flesh white, juicy, melting, and pleasantly flavoured. October and November. A most delicious Pear, which requires a wall; it is not a good bearer, unless under favourable conditions.
Uvedale's St. Germain. Fruit very large, irregular-pyriform; eye large and open, almost level with the surface; skin smooth, dark green, brightly flushed. A delicious stewing Pear, sometimes weighing over 2lb. Van Mons Leon Leclerc. Fruit large, uneven-pyriform; eye open, in a shallow basin; skin green, with light russet; flesh white, melting, very juicy, and rich. November. A fine Pear, deliciously flavoured. The tree succeeds double-grafted, or on the Pear stock, and requires a wall, except in warm climates.
Verulam. Fruit large, obovate; eye open, in a shallow basin; skin dark orange-yellow, entirely covered with dots of dull russet. December till March. A very fine stewing Pear.
Vicar of Winkfield. Fruit large, long-pyriform; eye small and open; skin greenish-yellow, with numerous dots of pale russet; flesh white, half-melting, juicy, and pleasant. November to January. A tolerably good stewing Pear. It requires a warm situation.
White Doyenne. Fruit medium, regular-obovate; eye small and closed; skin smooth, greenish-yellow, brightly flushed; flesh white, melting, juicy, and finely flavoured. October. One of the finest autumn Pears.
Williams' Bon Chretien. Fruit large, irregular-pyriform; eye open, set in a shallow depression; skin smooth, fine, pale yellow; flesh white, tender and melting, of delicious flavour. August and September. A dessert Pear of great excellence; it keeps but a short time. The tree succeeds as a standard, pyramid, or bush, and is very fertile on either the Pear or Quince.
Winter Nelis. Fruit small, roundish; eye open in a shallow basin; skin greenish-yellow, much covered with dull, russety dots; flesh melting, juicy, and rich. November and December. One of the richest-flavoured Pears.
Zephyrin Gregoire. Fruit medium, roundish; eye very small, almost level with the surface; skin greenish-yellow, with pale russety points; flesh white, very juicy, melting, and deliciously perfumed. December and January. A very excellent winter Pear.
Selections of Sorts.
For Culture on Walls. Bergamotte Esperen, Beurre Bosc, Beurre d'Aremberg, Beurre Diel, Beurre Rance, Beurre Sterckmans, Beurre Superfin, Chaumontel, Doyenne du Comice, Duchesse d'Angouleme, Easter Beurre, Forelle, Gansel's Bergamot, General Todleben, Glou Morceau, Hacon's Incomparable, Jargonelle, Josephine de Malines, Louise Bonne of Jersey, Madame Treyve, Marie Louise, Napoleon, Ne Plus Meuris, Passe Colmar, Pitmaston Duchess, Souvenir du Congres, Thompson's, Urbanistes, Van Mons Leon Leclerc, Winter Nelis.
For Pyramids, Bushes, &c., in the Open Ground. Alexandre Lambre, Althorp Crassane, Baronne de Mello, Bergamotte Esperen, Beurre Bosc, Beurre Capiaumont, Beurre Clairgeau, Beurre d'Amanlis, Beurre d'Aremberg, Beurre Diel, Beurre Rance, Beurre Superfin, Comte de Lamy, Doyenne du Comice, Duchess d'Angouleme, Easter Beurre, Flemish Beauty, Fondante d'Automne, Forelle, Glou Morceau, Knight's Monarch, Louise Bonne of Jersey, Marechal de Cour, Marie Louise, Ne Plus Meuris, Passe Colmar, Pitmaston Duchess, Souvenir du Congres, Williams' Bon Chretien, Winter Nelis, Zephyrin Gregoire.
For Standards. Althorp Crassane, Autumn Bergamot, Beurre Capiaumont, Beurre d'Amanlis, Beurre Diel, Beurre Rance, Beurre Superfin, Bishop's Thumb, Broompark, Citron des Carmes, Comte de Lamy, Fertility, Fondante d'Automne, Knight's Monarch, Louise Bonne of Jersey, Marie Louise, Marie Louise d'Uccle, Seckel, Suffolk Thorn, Swan's Egg, Williams' Bon Chretien, Winter Nelis.
Best Stewing Pears. Black Pear of Worcester, Catillac, Uvedale's St. Germain, Verulam.
FUNGI. Comparatively few Fungi have been recorded in Britain as found on Pear-trees, except those that grow on the fruit, and some on branches and leaves, mostly after these parts have been dead for some time. It is unnecessary here to deal with the latter Fungi; although it is not unlikely that some of them, in their early stages of growth, live in the tissues of the Pear-trees. Of such as grow on living leaves or branches, one of the most important is that known as Roestelia cancellata, which causes the leaves to become covered with large, raised spots, or patches, at first yellow, but soon becoming red. These spots are visible on both surfaces, but they are deeper-red above, and are encircled with a broad, dark border. On the lower surface may be seen, on each patch, a variable number of ovate bodies, about 1/8in. high, and rather less in breadth. These are called peridia, and contain minute, nearly globular, simple spores, which escape, when mature, through fine slits in the sides of the peridia. This Fungus cannot be called common in England, and it has not been recorded from Scotland; but in many Continental localities, it is so abundant as to do much injury to the trees. Some years ago, the Danish botanist, Oersted, made investigations into the development of this Fungus, which led him to the result, now very generally accepted by botanists, that it is only a stage in the life-history of a Fungus which was regarded in former times as entirely disconnected with the Roestelia, and which grows on the branches of certain species of Juniper, notably of the Savin (J. Sabina). This latter Fungus, known as Podisoma fuscum, Cda., or Gymnosporangium fuscum, DC., induces a thickened state of the branches of its host. From this project numerous cylindrical or bluntly conical outgrowths, often 3/4in. to 1 1/2in. long These outgrowths are at first yellow, but become brown; and, when moistened, they assume the consistence of jelly. The microscope shows that they are made up of colourless, one-celled filaments, imbedded in the jelly, and running from within outwards, each of which bears at its tip a small spore of an elliptical or biconical form, with a division wall in the middle, so that it is made up of two cells, base to base, as in Puccinia. The spores lie on the surface of the body, and, when it dries, they are blown about by the wind. When one germinates, it forms one or two filaments, made up of a row of cells; and from each of the cells, from the tip of this for a little way down, a branch grows, and forms on its tip a minute sporidium. These are believed, when they fall on Pear leaves, to give rise to the Roestelia cancellata. The spores of this, in turn, are now believed to be the cause of the Gymnosporangium, when they fall on the proper hosts. This phenomenon of a complex cycle, believed to exist, peculiarly well marked, in many species of Puccinia, is further referred to under that heading. The diseased Pear leaves should be removed and destroyed as soon as they show well-marked signs of the Fungus, and before the spores are scattered from them. The species of Juniperus that nourish Gymnosporangium should not be permitted to grow near Pear-trees, especially if the Fungus shows itself on the Juniper bushes.
In August of 1885, a communication was made to the American Association for the Advancement of Science, by Mr. J. C. Arthur, regarding the cause of the disease known as Pear Blight. This disease attacks Apple as well as Pear trees, and causes the death of the diseased parts. A yellowish, viscid substance is formed, apparently at the expense of the starch in the branch or other part attacked. Prof. Burrill found that the diseased tissues invariably contained a microscopic Fungus, named by him Micrococcus amylovorus, belonging to the group of Schizomycetes, so prominent of late years as the causes of disease in man and in domestic animals. Mr. Arthur has made numerous experiments, which have convinced him that the Micrococcus is the direct cause of Pear Blight. Cure of the disease, after it is once established in a branch, seems impossible; but prevention of its spread should be aimed at, by the removal and burning of all parts that show any signs of the disease. Infection of healthy plants is easily accomplished if cracks or wounds on their surface are brought into contact with any of the diseased tissues.
"Cracking" in Pears, and in Apples, may be due to more than one cause; but one of the worst forms is the work of a Fungus, which, on Pears, has been called Fusicladium pyrinum, Fckl., but is now generally referred, as a variety, to F. dendriticum, Fckl., now more often called Cladosporium dendriticum, Wallr., which, in its typical state, grows on Apples. This Fungus grows on the leaves and young twigs, and also on all parts of the flowers, often preventing the fruits from setting; and if they do set, they are crippled and injured in growth, and are rendered of little value by the Cracking of the skin of the fruit as it ripens. On the leaves, the Fungus gives rise to black spots, from 1/4in. to 1/2in. across, branching from the centre like a minute tree, whence the name dendriticum, or tree-like. On the fruit, it gives rise to similar spots, which very soon become irregularly rounded, with a narrow, white margin, surrounding a depressed black spot. Around the white margin there is a dark border, due to the spreading mycelium of the Fungus. On examining the spots with a low magnifying power, it is evident that the margin is the edge of the epidermis or skin of the fruit, and that the dark, depressed spot is occupied with a mass of minute bodies. On using a lens of higher power, it is seen that these bodies are the ends of club-shaped or narrowly-ovate, brown spores, or conidia, which are fixed by the narrow end to the tip and sides of erect, short stalks. The conidia are simple, or are occasionally two-celled. The stalks are produced on the surface of a mass or stroma of closely-packed small cells, formed by division of the threads of the mycelium by cross walls. The mycelium does not penetrate far into the fruit. It remains almost wholly in the cells of the epidermis, and between them and the next layer; though a few branch-threads are pushed inwards also. The spots are apt to run together; and, in bad cases, they may cover a large part of the surface of the fruit. Sometimes they do not develop conidia, but the short cells of the stroma may break off, and may act as conidia, since they push out mycelium threads, and reproduce the Fungus. This condition is Spilocaea pomi, of Fries. The Fungus continues to grow on the fruit after it is gathered and stored, and greatly diminishes its marketable value, both by rendering it unsightly, and by causing decay. The variety pyrinum differs from the form on Apples chiefly in the rather less regular form of the conidiophores or stalks. Remedies must be directed to prevention, since no means are known to effect a cure. Diseased trees, and also those fruits that assume the diseased condition in the storehouse, should be destroyed. Certain varieties are peculiarly liable to injury from this Fungus, e.g., the Louis Bonne, and should not be planted where liable to infection from it. Mr. Smee has recommended as a remedy to lift the trees, and give them some good top-spit loam. Still another Fungus, destructive to the fruits of Pears, and also hurtful to Apples, Plums, Cherries, and Apricots, is that now frequently called Oidium fructigenum, Lk. It has also received the names of Torula fructigena, Monilia fructigena, Oospora fructigena, and Acrosporium fructigenum; and, under one or other of these names, it has been often noticed as injuring the fruits of Rosaceous trees. It breaks through the epidermis of the fruits in the form of small, yellowish-white, convex masses or tufts of closely-packed, erect filaments. These tufts are often grouped in concentric fashion. The filaments, under the microscope, prove to be made up of rows of bead-like cells, which tend to separate from one another, and become elliptical or ovate, and act as conidia, germinating on any suitable food. The filaments branch freely, both near the tips and along the sides. Pears and Apples usually show only diseased patches; but Plums, at times, are so diseased that they become entirely white, or yellowish-white. The mycelium has been noticed on half-grown fruit on the trees, but the tufts in general appear abundantly only on the ripe fruits, especially on such as fall, and lie for some time on the ground. It has been observed that the presence of this Fungus on the fruits renders the latter less liable to rot; and this has been explained by the fact that the Fungi that cause rottenness find the fruits less favourable for their nourishment after the growth of the Oidium. That it injures the fruits, however, cannot be doubted, and they are rendered less suitable for man's use; yet this Fungus can scarcely be classed among the very injurious species. Remedies against it must be very much the same as against Cladosporium dendriticum; no cure is yet known.
INSECTS. The Pear-tree is the food-plant of numerous insects, but only a comparatively small number of species ever do serious damage. All parts of the tree are liable to be attacked. The roots, as in most trees, are at times cut through by Mole Crickets, grubs of Cockchafers, and other subterranean foes. For remedies, see Mole Cricket and Cockchafer.
The trunk is bored into, especially in trees that have become sickly from any cause, by beetles (see Scolytidae), and by the larvae of certain moths, of which the most hurtful are the Leopard Moth, the Goat Moth, and the Red-belted Clearwing (see Sesia). The last species (Sesia myopaeformis) hardly resembles a moth, as the wings are narrow, and not scaly over most of their surface, while the body is rather slender, and black, with a bright red belt round the middle of the abdomen. The spread of wings is about 3/4 in. The larvae are sometimes very numerous. There is no satisfactory method of curing trees severely attacked by beetles, or by other insects, where the larvae live between the bark and the wood, or in the wood. The mature insects should be caught and destroyed, so far as practicable; and, if there are signs that the insect-tenanted part is of small extent, it may be advantageous to cut out the bark, or the wood, in which the insects live; but this can seldom be done. In the case of the Goat Moth and the Leopard Moth, the suitable treatment is given under their respective headings. It is sometimes well to uproot and destroy the tree while the larvae are in it, in order thereby to prevent them from spreading to adjoining trees. The loss is diminished by the fact that trees inhabited by insects in bark or wood are, as mentioned above, usually in a stickly state. If it is desired to preserve the tree, it ought to be stimulated in every practicable way to active growth; as it may thus be enabled to resist its parasites, and to repair the injuries it has suffered. Perhaps washes of soft soap, or of lime, or of other substances disagreeable to insects, might protect the parts subject to attack at the time when the insects are laying their eggs.
The younger branches are frequently attacked by the Pear Oyster Scale (Aspidiotus ostreaeformis). For an account of the treatment suited for the removal of this pest, which frequently proves very hurtful, see Scale Insects. It is the female that is present on the branches, like a minute oyster-shell, about 1/17 in. across, slightly convex, wrinkled, and grey or reddish. When this scale is removed, the female is seen, rounded or heart-shaped, pale yellowish, and unprovided with limbs. The male is smaller, is ochreous in colour, and has two wings, long antennae, and six legs. Washing the branches with soft soap and hot water, in winter, will usually remove these Scale insects. Painting the branches with linseed oil, or with paraffin, has also proved successful.
The leaves are preyed upon by numerous insects. While young, they are gnawed by Otiorhynchus raucus, and by other Weevils (see Rhynchites). For remedies against these insects, see Otiorhynchus.
The greater part of the insect foes of the Pear-tree belong, however, to the Lepidoptera. The larvae of not a few species feed on its leaves. Occasionally, those of the large Tortoiseshell Butterfly (Vanessa polychloros), and of the Black-veined White Butterfly (Aporia Crataegi) (see Hawthorn Caterpillars), eat the leaves; but far more hurtful are those of the Lackey Moth (Bombyx neustria), and of the species of Liparis. A few species of the Noctuae are injurious to the Pear-tree, one of the more striking in appearance being the larva of the Dagger Moth (Acronycta psi), which bears a black-pointed, fleshy hump on the back of the fifth ring of the body, breaking a broad, yellow, black-bordered, median, dorsal band. The other Noctuae, the larvae of which are likely to be found on the tree, are less noticeable. Those of several Geometer Moths feed on Pear-leaves, as well as on other trees. Among the more destructive are the species of Hybernia, and the Winter Moth (Cheimatobia brumata). A good many of the Tortricina (see Moths) also live on the Pear-tree, and, like the Geometers, they almost all live between leaves spun together, or rolled into a tube: hence, they are protected from birds and other foes. Mention is here made of the scientific names of only a few of those known to live on this tree, viz., Tortrix ribeana, Lozotaenia rosana, Hedya ocellana, Dictyopteryx contaminana, and Croesia holmiana. Of the Tineina (see Moths), a few live in the leaves, burrowing in their substance, e.g., Coleophora hemerobiella.
Beyond capturing the mature insects when possible, little can be done for prevention of ravages by larvae on Pear-trees, except as regards the Winter Moths, the wingless females of which may be checked on their way from the soil up the tree, by a belt of sticky material round the tree-trunk. If the tree is trained, the wall, or the support, should also have a belt of the same substance. The larvae of the butterflies, and of the larger moths, should be picked off and destroyed. The larvae of the Tortrices and Geometers may be either picked off or shaken into an old sheet, or other cloth, and should be swept up and destroyed at once. Leaf-miners can be killed by pressure with finger and thumb, but the harm done by them is, as a rule, too slight to render this labour necessary. Certain Sawflies are very hurtful to fruit-trees, and, among others, to the Pear-tree. The worst of these foes is the Slugworm, or larva of Eriocampa limacina. For an account of the injuries done by it, and remedies, see Slugworms.
Mr. Buckton, in his "Monograph of British Aphides," mentions Aphis pyraria and A. lentiginis as obtained by him from Pear-trees in England, and says that the former was so abundant on one trees as to entirely cover it with excretions. Other kinds have been recorded by various entomologists. All the Aphides may be treated in the same way. See Aphides. To the allied genus Psylla belong several species that feed on the Pear, and the following have been recorded from Britain: P. pyrisuga, Forst., P. apiophila, P. pyricola, and P. simulans. Of these, P. pyrisuga is probably the most hurtful. In Ormerod's "Manual," it is named P. Pyri, Schmidb., and is also called the Pear Sucker. The female is 1/7 in. long, and is not very unlike a Frog Hopper in form; but the wings are transparent. It is able to leap considerable distances, by means of the large thighs of the hindmost pair of legs. It is usually at first of a greenish colour, with red eyes; but it becomes, in a short time, variegated with carmine-red, brown, and black, and these colours extend to the base of the wings, and to the legs. The insects live on juices of the plants they infest, drawing them in through a beak, which, when at rest, lies close against the breast. The male is about 1/16 in. long. The larvae and pupae, as well as the mature insects, live upon Pear-trees, and, occasionally, upon Apple-trees also. They suck the juices from the leaves, and from the young shoots, and discharge their sticky excretions over all parts of the trees. They are thus hurtful both by withdrawing the sap, and by clogging the surfaces of leaves and twigs, so that these parts are unable to assist in nourishing the plant. The mature insects usually pass the winter sheltered in crevices under bark, &c. A remedy found serviceable is to apply tobacco infusion, soapsuds, or the other solutions employed against Aphides (which see). Pear leaves are sometimes severely injured by Gall Mites, which give rise to blistered spots in them. These blisters are small, and, at first, yellowish or red; but, in a short time, they tend to become brown, and then they dry up, and fall out of the leaf, if pressed on, while the rest of the leaf may still be apparently healthy. Very often, the blisters are so numerous that many of them unite, and the leaf may become covered with them over almost the whole surface. In severe cases, almost every leaf on a tree may be more or less injured, and many of them destroyed, so that the trees are much weakened. Moreover, the animals shelter themselves in the buds in winter, and a tree, when once infected, continues to suffer year after year. A microscopic examination of a section taken from a blister shows that the cells in the middle of the leaf become torn asunder, so as to leave air-spaces larger than before; and the surfaces of the leaf are thus pushed farther apart. In the middle of the blister, on its lower surface, is a small opening, which permits the Mites to pass out of the blister. These animals are named Phytoptus Pyri. See Mites.
It is so difficult to completely effect a remedy, that it is not advisable to give the labour, save in the case of trees of peculiar value; and it is preferable to burn the diseased trees, to prevent the evil spreading. To destroy the Mites, the most successful course is, at the moment when the young leaves are forming on the new summer shoots, to cut off the diseased leaves formed in spring, and burn them, since, at this period, almost all the Mites will be in the galls in these leaves. It is of little use to attempt a remedy at other seasons, or to employ other means.
The flowers and the young fruits occasionally suffer from Anthonomus pomorum (see Apple-blossom Weevil); and the Pears are eaten into by the larva of Carpocapsa pomonana (see Apple or Codlin Grub), and by Woodlice.