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L'Epine longue d'Hyver, i. e. the long Winter Thorn-pear, is by fome French Gardiners called Verte longue d'Hyver, i.e. the long green Winter-pear, and in fome places the Winter Mouille Bouche, is very melting, and of a rich Water; it is fomewhat like the Autumn Thorn-pear, but is rather larger and longer, and does not grow mealy in ripening: It lafts a long time, and is one of our beft Pears.

Poire de Satin, i. e. the Satin-pear, is almost round, white and fmooth-coated; its Flefh is very melting, and its Water extremely fugar'd; it lafts good three Months, and brings plenty of Wood and Fruit every Year, which is fomewhat particular in a Pear-Tree.

Colmar, is a large Pear fomewhat resembling the large Autumn Bergamot, but a little more pointed; its Flesh is butter'd, but not very melting, its Juice fugar'd and rich; it bears well and fhoots plentifully; it has not been long about Paris, Anno 1690] and is yet pretty rare, but fo good a Fruit cannot be long in a few Hands: It lafts the best part of the Winter.

Merveille d'Hyver, i. e. the Wonder of the Winter, is a roundish Pear, but fometimes of an unequal Figure; this is one of the best melting Beurées, 'tis of a Greenish Colour like the little Bergamot, but is fomewhat richer in its Fla

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Poire Bronzée, i. e. the Brafs Pear, fo named because of its Colour, is much like a large Bon Chretien; it is a fair large Fruit, fit for baking, and is richly flavour'd by that means.

La Meire Jean d'Hyver, i. e. the Winter Monfieur John, by fome called, Marion d'Amiens, and Poire de Ver, i. e. the Worm-pear, is fomewhat like the common Meffire Jean, but clear

and more pointed; it holds good a long time, its Water is richly fugar'd, its Flesh is brittle and crackling, without melting at all in the Mouth.

La Poire de Mauritanie, i. e. the Moor's Pear; is of a black brown Colour, a little touch'd with red, and a little pointed in its Make: It is called by fome le Sucrin noir, i. e. the black Sugarpear; its Juice is fomewhat like that of the Mef fire Jean.

L'Archduc, i. e. the Arch-Duke's Pear, is round and yellow, refembling the Pears called Petit Oing before-mentioned, but is later and much better: It is melting, and has a sweet and agreeable Juice; it is one of our best.

Beurée d'Hyver, i.e. the Winter Beurée, is called in fome places in France, le Gatellier, and Jenart-pear; 'tis large and green, of a long oval Shape: Its Flefh is after the manner of the Beurée Race, but is better baked than raw.

La France Real, or otherwise called in French, Grofs micet, is a large Pear, almoft round, of a yellowish Colour; 'tis one of the beft baking Pears: There is a fmall fort of this which is round and yellow, and very dry, but well tafted; the Kernel is very large, the Fruit is lafting, and the Tree bears well.

Le Milan d'Hyver, i.e. the Winter Milan-pear, called fometimes le Milan rond, i. e. the round Milan-pear, is not unlike the common Bergamot, but its Coat less rough.

La Poire de Topinambour, is large, long, and yellow; in ripening very like the Ronville-pear before defcribed: It is highly perfumed, its Flesh brittle but tender, and its Juice rich.

La Poire de Portugal, i. e. the Portugal-pear, is not very large, but is high flavour'd, and very agreeable.

La St. Germain, or as fome call it, l'Inconue la Fare, is large and long, its Flesh butter'd and melting, like enough to the Virgouleufes it is an extraordinary Fruit for Goodness and keeping, and holds in eating a long time; fo that we thou'd have a good many Trees of it, which make a handfome Appearance and bear well; we owe this excellent Fruit to a Wilding which was found upon the Banks of the River de la Fare, in the Parish of St. Germain; and altho' it has been graffed and cultivated with all imaginable Care, its Wood is ftill inclining to be thorny; the Leaves are long and narrow, and feem inclined to fhut up like thofe of an Orange-tree that wants Water. Some have difputed whether the St. Germain and la Fare are not two different Fruits; for my own part, I fhall not fettle that Point; if there is any difference, I think the St. Germain is the fmaller, greener, and lefs melting of the two; but yet the Wood and the Leaves are alike, and in fome Years their Fruit is very nearly the fame: However, I think the St. Germain is worth all the Winter Fruits; it has all the good Qualities of the Virgouleufe, and none of the bad ones.

La Poire de Naples, i. e. the Naples-pear, is yellow, rough coated, flat, and its Flefh of the Beurée kind; 'tis a great Bearer, its Leaf very long and narrow, and curl'd in a particular

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Uring the Month of January, and the following, the Fruitery will furnifh us with the Bon Chretien, which is of feveral forts. There is firft, the Bon Chretien doré, i.e. the gilded Bon Chretien, which is the tendercft and first ripe; then we have le Bon Chretien d'Auche, which has no Kernel, or Sans pépin; it is the best fort at Auche, but not about Paris; it colours like the other Bon Chretiens according to the Afpect we give it, much better in Efpalier or against a Wall, than in a Dwarf. As the Infect called the Tiger has fhewn it felf fo powerful an Enemy to this Tree, we fhould not expofe it fully to the South Sun, but rather to the Eaft or Weft, which indeed gives us greener Fruit, but they nevertheless ripen well in the Houfe, and come to a good Colour: 'Tis to be obferved that in these cooler and moifter Situations, this Tree preferves its Leaves green and strong till the end of Au

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Le Bon Chretien verd, i. e. the green Bon Chretien, has the moft Juice, and lafts till April and May, when it is cultivated upon a free Stock: In ripening it turns yellow. There is a long and a round kind, but the beft is of a Bottle Shape. We must be fure not to expose these forts in too hot a place, for fear of Infects, and the drying or fcorching of the Leaves, which stops the Sap, and hinders the Progrefs of the Fruit. As a Remedy against the Infects fubject to annoy. this Tree, we should wash all the Parts of it in Autumn and in the Spring, juft when the hot Weather comes in, with fair Water, which one may continue from time to time, as well as watering

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the Roots now and then: Some boil Rue, Wormwood, and other bitter Herbs to wash their Trees with, but I find fair Water will do alone. There is another way which may be of fome ufe in this Cafe, which is, to fpread a Cloth at the Foot of the Tree about Day-break, and with a tender Brush sweep thefe Flies down upon the Cloth and destroy them; for early in the Morning, while the Dew falls, they can't take Wing.

We owe this Fruit to St. Martin, who brought it from Hungary into France, at which time the People gave it the name of Bon Chretien, i.e. the good Christian.

There is ftill another kind of Bon Chretien of English Growth, or at leaft was brought from England into France; which might rather be called the Moor from its black brown Skin: This is much like the French fort in its Wood, Leaf, and Goodness; being of a tender Flefh, and a rich fugar'd Water.

To preserve the Bon Chretien and other late Fruits, they fhould be gather'd in fair Weather, when they are very dry, and in the Decrease of the Moon, which makes them keep a long while without rotting; we may know when they are ripe, by their eafy leaving the Tree, which only happens when the Sap is thickned; or is faid to be without Motion.

Le gros Beurée blanc d'Hyver, i. e. the great white Winter Beurée-pear, bears a whitish Fruit, long and thick fhaped, fomewhat like the Winter/ Bon Chretien; it is very melting, and full of a fweet and agreeable Juice.

La Poire de Fribourg, i. e. the Fribourg-pear, is a large fair Fruit, of a yellow amber Colour; its Flesh is crackling, but its Juice is fugar'd and delicious.

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