place we are to confider, that all who profefs Gardening with us, are not Men of the fame Judgment; fome will improve a Garden, while others will deftroy it; and there are too many of the laft fort: Juft fo it is with the Vine-Dreffers in France, where there is one that understands his Bufinefs, there are twenty that know nothing of the Matter; neither is it every Province in France that has Vineyards, nor are all the People there Vine-Dreffers, no more than all the People in England Profeffors of Gardening; therefore it would be very unreasonable to conclude, that every Frenchman of course muft understand the Management of a Vine, because there are Vineyards in France; as well as to think that every Englishman muft understand a Garden or an Apple-Orchard, because we have Gardens and Orchards in England: And then again, in the making of Wine in France, there are as many dif ferent ways of Management, as there are different ways of making Cyder in England; fo that unless one could know which would be the most agreeable, I think better to pafs by giving any fingle Receipt, for to give them all would be an endless piece of Work.

It may be objected perhaps, that the Wine made in England may not always be worth ten Pound per Hogfhead, though that at Bath has been fold for that Price; but if it was only to be fold for half as much, I think there would be little Reason to complain of the Improvement, and the Charge of Vaults, Wine-Prefs, and Casks, might ftill very well be paid out of it, or if the Wine was thought too fmall, the best Brandy is always made of fuch Grapes as produce fmall Wine, as is very well known to moft People of Curiofity, that have been in France.

As

As for rich Wines indeed, fuch as the Tokay, Muscadell, Frontigniac, and fome others, I would not propose the making them in England, without the Benefit of Walls, for they will not ripen in the open Ground; but it is certain, for eating Grapes, I have hardly tafted better than at Mr. Fairchild's Garden, which had only the Benefit of common Walls to ripen them; fo that whoever has an Opportunity to give them their Affiftance, may undoubtedly make good Wines from them; and truly, confidering the vaft Quantity of Juice they contain, and the Richness of the Wine they may produce, I know not but they may pay the Landlord very well.

CHA P. II.

Of Pears; a Catalogue of the best Sorts, with their Defcription, Culture and Time of ripening; with curious Obfervations rela ting to their Names and Qualities.

HE following Papers, relating to the Culture of Pears, were put into my Hands by a very curious and experien ced Gentleman; and I am perfuaded, will be of great Ufe to the Lovers of good Fruit, as well from the Directions given by him, for the Management of the several Sorts in the Gar den, as the bringing them to the Table in the best Perfection; and tho' this, to the few who are unacquainted with Fruit, may not seem of very great Moment, or put them to question, where is the Profit or what fhall we gain by it?

I fhall

I fhall answer, That the Lovers of Fruit are too many to be fet afide; they are of all Ranks and Degrees; fome have Will and Money to purchafe it, others have their Profit by cultivating and felling it; fo that I fee no room to fuppofe, it will not be generally agreeable and useful: For if Men of Fortune will please their Tafte this way, they barter their Money for Fruit; and those who labour to cultivate good Fruit, exchange their Fruit for Money; and it is certain, that whoever brings the best to Market, is the greatest Gainer, which may encourage every one to aim at Excellence; and therefore, I think to advise publickly, what may be a publick Benefit, is not difagreeable to common Sense.

The great variety of Pears require abundance of Confideration, more than any other Fruit: For altho' I do not take under my Obfervation the whole Catalogue of them, yet the good Sorts known to me are enough to fill a large part of my Papers; chiefly becaufe their Culture is not the fame for every one. The feveral Species of thefe are of very different Qualities; fome are melting or butter'd, according to the French Beurrez; others are crackling or juicy, and o thers more dry and odorous. They come in, or begin ripening betimes in the Summer, even in July: and from that Date we have Pears that are in Ufe all the Year; fome of the late Winter Pears keeping well, till Nature ripens fresh Fruit for us.

July

T

July Pears, &c.

HE moft carly Pears are ripe, or in eating, about the beginning of July. The little Mulcat, or Sept en Guille, as fome of the French Gardeners call it, is the first ripe. 'Tis the best, and of a much richer Flavour than any of the little forward Pears, which are of feveral Kinds; and there should not be wanting a few of them in a Garden, tho' they laft but few Days. The little Mufcat brings its Fruit in Clufters, much better in Efpaliers than Standards, or the open Air.

The gros Mufcat, or great Mufcat, does not bring its Fruit in Clusters like the former, but has the fame Flavour. It is larger, and requires likewife the Affiftance of a Wall.

Le petit Mufcat bátard, or little baftard Mufcat, is alfo call'd in French, Poire Guenette, or Genetting. It brings its Fruit in Clufters, and bears well in any Situation; but has not the rich Flavour of the two former.

Le Mufcat a longue Queue, or long stalk'd Mufcat Pear, is a good Fruit and agreeable to the Eye. 'Tis pretty large, and is remarkable for its long Stalk. 'Tis a great Bearer.

Le Bourdon mufqué, or muskt Drone Pear, is a large early Mufcat. The Fruit is round, high flavour'd, and the Tree bears well. It must be eaten a little greenish, being fubject to rot in the Heart when 'tis full ripe.

The Hafting Pear, or la Poire Hativeau, follows the Muscat the first ripe; it bears a round yellow Fruit, of a pretty good Flavour; bears well, and fhould be eaten before it is full ripe, for it quickly grows mealy, and rots like the other Summer Pears.

Le

Le gros Hativeau, or great Hafting Pear, bears in Clusters, and in abundance. The Fruit is yellow and red, finely painted. It will not keep, and is much better eaten a little green than full ripe.

Le Hativeau blanc, or white Hafting Pear; or as fome French Gardeners call it le Milan d'Eftés or the Summer Milan Pear, is large, whitish, and fo melting, that it bears the Name in fome Places of Burée d'Efté, or Summer Burée.

La Poire de la Magdelaine, or Magdelain Pear, is almoft round, rather green than yellow; of a pretty good Tafte, and large for a forward or Hafting Pear. It grows mealy even upon the Tree, if it be too ripe.

La Belliffime, i.e. the faireft, or Figue mufquée, i. e. the musked Fig-Pear, is large for a forward Sort; it is call'd Belliffime for its great Beauty, being of a fine yellow ftreakt with red. It has a rich Flavour. Its Wood is very large and ftrong, and its Leaves round, and bigger than ordinary. It is alfo call'd by fome French Gardeners, bonne deux fois l'an, i. e. good twice a Year; for it bloffoms about Midfummer for a fecond Crop, and brings that Fruit fometimes to Perfection in September and October. It may be, that it was call'd the Fig-Pear, because of its bringing two Crops of Fruit in a Year, or at least for its attempting to do so.

La Supreme, i. e. the Supreme, or Poire de Figue, i. e. the Fig-Pear, or Groffe Fargonelle, i.e. Great Jargonelle, or Giberish Pear. It is a large long Pear, of a reddish yellow, its Juice very fweet, and not fubject to be ftony; it muft not be over ripe for eating, for too much Ripeness makes it mealy.

La