The Red Doyenne or Dean-pear is smaller than the com mon doyem.e ; it is usually a little turbinated or top• shaped, sometimes, when the fruit is clustered, almost globular, crowned with the persistent leaflets of the calyx ; colour yellow ; when ripe, red next the sun ; ripens from the end of October to the end of November, and continues in perfection a fortnight or three weeks ; the flesh is pale coloured, melting, and, though not very juicy, agreeably perfumed. The tree is a great bearer, even in unfavour able seasons, answering perfectly well either as a stand ard or espalier. The Dean-pear has been long known in this country, but rather neglected, perhaps on account of Miller's characterizing it generally as " a very indiffer ent fruit." Mr R. A. Salisbury, however, having recom mended the red doyenne in the Memoirs of the Horticul tut al Society of London, particularly for high and exposed situations, it has risen in estimation.
The Auchan sometimes receives the epithet of grey or red: it is an excellent pear, said to be of Scottish origin : in Scotland the tree is often placed against an east or west wall, but it answers better as an espalier or a standard. It probably deserves more of the attention of English garden ers than it has met with. The tree is a free grower and plentiful bearer, even in light soils. The fruit is sweetish, with a peculiar and rather agreeable flavour. When the name Auchan alone is used, this is the kind to be under stood: What is called the Summer Auchan is a trifling green fruit, not worth cultivating ; and the Black or Winter Auchan is a smaller and later variety.
The Muirfowi egg is another pear of good qualities, said to be originally Scottish. It ripens in September, and keeps for many weeks. It is often placed against walls in Scotland, but the fruit from standards is much higher fla voured, though not of so large a size.
115. The finer sorts of winter pears arc of French origin ; and in this country they require all the aid of a wall with a good aspect, and very considerable attention after they arc taken from the tree, several kinds attaining maturity only in the fruit-room.
The Chaumontel, or winter benne, was raised at Chau montel near Chantilly, where, it is said, the original tree still exists. It is a large 'jell flavoured melting pear ; the skin a little rough ; often of a pale green colour, but becoming purplish next the sun ; sometimes with a good deal of red. The tree may be considered as in general requiring a wall, and a pretty good aspect : in a few places it succeeds on espalier-rails in good seasons. The fruit is left on the tree till the close approach of winter ; it is fit for eating in the end of November, and continues till January. The Chau montel is produced in great perfection in Guernsey and Jersey, and considerable quantities are yearly commission ed from these islands by the London fruiterers.
The Colman, or Manna pear, is large and excellent ; the flesh very tender and melting, and the juice greatly su gared ; both in shape and quality, it considerably resembles the autumn or English bergamot : it keeps throughout the winter, and till the end of February. The tree requires
a large space of good wall, but deserves it.
The Crassane (said to derive its name from crassus, thick,) or Bergamot crassanc, is a pear of a large size and round shape, with a long stalk ; the skin is roughish, of a greenish-yellow when ripe, with a russety coating ; the flesh is very tender and melting, and full of a rich sugary juice. It is fit for use from the middle to the end of No vember, and is one of the very best pears of the season. The tree requires a good wall.
The St Germain is a large long pear, of a yellowish co lour when ripe ; flesh melting, and very full of juice, with considerable flavour. If the tree be pl.inted on a dry soil, in a warm situation, and trained against a good wall, it bears pretty freely : There are two varieties, a spurious, and the true ; and it is believed the former is by much the more generally disseminated. The spurious fruit ripens in De cember, remaining green when ripe, and generally decays by the end of January ; unless the soil and season be favour able, it is insipid and watery ; it is shorter, and its form is subject to more variations than that of the true variety. The true St Germain keeps in perfection till the end of March, and, for sweetness and flavour, ranks among the very best of the winter pears. It is beautifully figured by Hooker, in the Pomona Londinensis, Plate 5.
The Echassery is a thick oval fruit, shaped like a citron; skin smooth, and yellow when ripe: flesh melting, juice sugared, with a delicate perfume. In season in December and January. The tree requires a good wall ; the fruit is produced in clusters.
The Bonchretien, or winter bonchretien, requires even in France all the advantages of a south wall and well pre pared border. But although Quintinye and Duhamel men tion this as the very best late winter-pear, we would be in clined to consider it as greatly inferior to those already named, judging either from the specimens imported into this country, or from those produced in our gardens. With us it attains a large size, but seldom acquires sufficient ma turity to bring forth the characters for which the French authors praise it. The French graft the tree on a quince stock ; but Miller gives it as his opinion, that if it were placed on a free stock, and the branches trained at full length on a good wall, the fruit might be much improved in this country. It is to he observed, that even in France the tree is late of coming into a bearing state, but that it be comes more Fruitful as it advances in age. Dclauny men tions that the French use the unripe fruit in soups, in place of turnips ; and it must be confessed, that those generally produced in this country seem much fitter for that purpose than for appearing in a dessert.