PEAR.
Pyrus commùnis.—Poirier, Fr.—Birnbaum, Ger.
The present period is a very exciting one on the culture of this fruit, which ranks in flavor next to the Peach; but in point of healthfulness and general utility, for domestic purposes, it will be second to the Apple. In its wild state it is equally disseminated with that fruit, but we doubt of its culture ever being so universal, it being more subject to diseases, especially to blight. Some soils are entirely noxious to it, while others nourish it to extreme old age. It is also longer in coming to a fruit-bearing state than the Apple, though some of the recent kinds appear to produce fruit as early as the third or fourth years from the bud, and frequently the second year from the graft. As a dessert, or table fruit, it is preferable to the Apple, and is also very important for cooking purposes. In some countries Perry is made from the fruit, in the same manner that we do cider, for which purpose there are special productive varieties. Within the past twenty years the immense multiplication of sorts renders it a very intricate task to select, from the multitude, a few well adapted for general cultivation, because the variety that does best in some sections of the country nearly fails in others, and those that are described from the fruit, as being the best in size and flavor, on trial prove to be the worst in productiveness. One of the most celebrated horticulturists of the age, who does all his “own thinking,” writing to me from “Boston, September 20, 1846,” says: “There is, in my view, too much of a rage for new fruits, and the old superior varieties are neglected. Of Pears they have here near two hundred varieties, and possibly twenty of fair quality.” I will however give an outline description of a few, slightly transcending that limited number, and vouch for all of them being of the very best.
Summer Pears. Madeline.—Fruit pear-shaped, rather under the medium size, with a long foot-stalk. Color pale yel-
