L'Orange d'Hyver, i. e. the Winter Orangepear, is large and round, green upon the Tree, but changes yellow in ripening Its Juice is fweet and agreeable, and it holds good a long

time.

Poire de Prince, i. e. the Prince's Pear, is excellent for baking: It is a large Fruit, of a beautiful red Colour, its Juice is very agreeable, and it is not fubject to be ftony.

Le petit Mufcat d'Hyver, i. e. the little Winter Mufcat, is a round yellow Pear, its Flesh is a little dry, but very well tafted.

La Poire de livre, i. e. the Pound-pear, is alfo called le Rateau Gris, i. e. the grey Rakepear, is a very large brown Pear, good for baking.

La Poire de St. Francois, i.e. St. Francis's Pear; 'tis named by fome Poire Grillant, i. e. the Slippery-pear, is very large and long, of a brown Colour; It is excellent baked, having a rich musked Juice, and never is ftony.

Pears good in February.

HE Pears fit for the Table this Month,

THE

is firft, le Rouffelet d'Hyver, i. e. the Winter Rouffelet, not much unlike the Summer Rouffelet, but is rather longer, and a little pointed towards the Stalk, it is greener, and has lefs red in it than the Summer fort: Its Juice is richly fugar'd, and of a vinous Flavour; the Wood is red like the common Rouffelet, and the Leaves of both are alike.

Le gros Mufc d'Hyver, i. e. the great Winter Musk-pear, is alfo called, Orange Mufqué, i. e. the Orange Musk'd-pear, and by fome, Poire Magdalaine, i. e. the Magdalain-pcar, is round

and

and green, but turns yellowish in ripening; its Juice is highly musked, and is one of the best of this Seafon, tho' the Grain of the Flesh is a little coarse.

La Paftoralle, is a yellow long Pear, its Flesh is melting and extraordinary good, it keeps well, and is in eating a long time, but this as well as others is better or worse, as the Seafon of its Growth is dry or wet.

Le Martin Sire, is a long Pear, green and red; its Juice richly perfum'd, and keeps a great

while.

Le Dagobert, is pretty large, long and red, it bakes very well.

La Donville, by fome called the Calot, or Poire de Province, is large and long shaped, of a yellowish red Colour, not fubject to be ftony; it is much efteemed for baking.

Le Bequefne, is long, more pointed, and of a brówner Colour than the Donville; it keeps well, and is good baked. In the later Seafon, we must be fure to have a Stock of Pears for baking, roafting or ftewing, for they are preferable to raw Fruit during frofty Weather; even the Bon Chretien is mended by roafting in Wood Embers.

La Bergamotte d'Hollande, i. e. the Holland Bergamot, is a very large, fair round Pear, green, and its Flesh butter'd, but its Juice not To rich as the other Bergamots.

La Bergamotte Bugy, is by fome called Poire Nichole, and Poire du Miniftre, and in Italy, Pere fpina, is a large Pear, almoft round, but narrow towards the Stalk; it is of a yellowish green, its Flesh butter'd and melting, and keeps well; it is apt to grow musty if it is kept clofe, and takes the Flavour of any thing that touches

it.

it, therefore fhould have Air, and be kept like the Virgouleufe, as I have before directed; it brings excellent Fruit being planted against an Eaft or Weft Wall, but does not fucceed fo well in Dwarfs or Standards.

Poire de Girofle, i. e. the Clove-pear, is round, and of a greyish red; its Flesh is firm, and its Juice very fweet and well tafted.

La Stergonette, is of a middle Size, long and brown; its Flesh is after the manner of the Beurée, and its Juice extreamly rich for a late Pear.

Pears good in March and April.

WE

TE have now the St. Martial, which in fome Places is call'd Poire Angelique, or la Chriftaline, it is very like the Winter Bon Chretien, it is full as long, but hardly fo thick, and is as late in eating: Its Juice is fugar'd, and its Flesh tender: 'Tis an half Beurée, and very well efteem'd in Languedoc, and chiefly at Thoulouse, by the Name Angelique; and at Bourdeaux is known by the Name of the St. Martial.

La Poire de Chaumoutel, i. e. the Chaumoutel Pear, or otherwife call'd le Bezy de Chaumoutel, which is the Wilding of that Place, which lies near a Town call'd Luzarche, in the Way between Calais and Paris, is a large Winter Beurée, almost like the Autumn Beurée, but a little more partaking of the red Colour; it is a melting Fruit, and its Water fweet and rich; 'tis one of the beft late Pears. This Fruit was found a few Years ago (Anno 1690) upon a Wilding at Chaumoutel, which I first graffed upon a Quince Stock, and I belieye fome few Years will render

it yet better than it is, if it be well cultivated; I have eaten of it from its wild Tree at Whitfuntide. qui mor,

It is to be obferv'd, that Fruits ripen fooner one Year than another, which happens from the great Heats, or much Wet falling while they are in the Growth, or ripening State; and we muft obferve too, that we muft not keep them too warm or clofe in the Fruit Chambers. In foft Winters, we should give them all the Air we can in dry Weather, but never open the Windows in damp foggy Weather, for fuch moift Air difpofes the Fruit to rot. I have obferved, that in moderate Winters, all Fruits hurry to Maturity or Ripeness, and foon rot, even the Virgouleufe, unless it be kept airy, and then holds good, but especially thofe Fruits which hang long upon the Tree, are the longest lafting; and on the contrary, if Fruits fell from the Tree, or have been gathered too foon, they foon fade, but then their Flesh has more of the Beurée in it.

La bonne de Soulers, is a kind of Winter Bergamot, very melting and well tafted; it keeps a long while, and is one of the best.

La Bergamotte de Paques, i. e. the Eafter Bergamot, is green, and its Flesh melting; its Juice is as good as that of the Autumn Bergamot.

Poire de Fontarabie, i. e. Fontarabie Pear, is call'd Carmelite mufquee, i. e. the musked Carmelite Pear, by fome Bonne Foy, and Gros Muscat de Lion, or Gros Romain, is a large Pear, rather long than round, yellow and tinged with red; its Flesh is never ftony; it eats well enough raw, but is an admirable baking Pear."

Le Cadillac, is by fome call'd Poire de Pequigny, i. e. the Pequigny Pear, or Poire de Cit

trouille,

trouille, i. e. the Gourd, or Pumpkin-pear, or Tout-temps, or everlasting Pear, is a Sort of a white pound Pear, very large, flat, and white, fit for baking, its Wood and Leaves are like wife very large, and one cannot well be without a Tree or two of it, for the Largeness and Beau ty of its Fruit.

There are many other Pears (fays the Gentle man that made the foregoing Remarks) which one might mention as fit Fruit for baking; or to follow the Catalogues which have been pub lifh'd, one might ufe Names which have been imposed on Fruits by Strangers at their Difcre tion; but that would confound us more than we were before. I am perfuaded however, that fince the Date of the foregoing Papers, Anno 1690, there are many good Sorts discover'd and propagated by our English Gardiners, and it is to be wifh'd, they would confult how, when, and where they had their Original, and fling out fuch from their Catalogues that are not excellent in their Way; for there is no need, in my Opinion, of crouding a Garden with Unneceffaries, purely for the fake of Variety. A private Gentleman may have Riches enough in a narrow Compafs for his Ufe and Satisfaction, as those of the highest Rank can gather from a Multitude of Acres. A fingle Perfon in a little Ground, may find as conftant Advantage, as one who has an hundred Acres, and a numerous At, tendance and Acquaintance to partake with him of his Benefits.

Our Author is therefore for abridging, as much as may be, the Catalogue of Fruits, that we may plant no Sort but what may by their Good nels invite us to regard their Culture; his Judgment paffes for the Beurées and melting Pears,

rather