. My garden, its plan and culture together with a general description of its geology, botany, and natural history. Gardening. YlG. 273.^CatiIlac.' cooked it assumes a beautiful red colour. Another enormous pear, the Bellissime d'Hiver or Uvedale's St. Germain (fig. 274), is used in the same way. This pear is shown in the Palais Royal at Paris or at Covent G irden in London, to attract customers; -and tl irty shillings is sometimes demanded for a ngle pear. When in its finest state, it is so hand- ome that it may be used as an ornament on the dinner table, and as it is not eatable in an uncooke
. My garden, its plan and culture together with a general description of its geology, botany, and natural history. Gardening. YlG. 273.^CatiIlac.' cooked it assumes a beautiful red colour. Another enormous pear, the Bellissime d'Hiver or Uvedale's St. Germain (fig. 274), is used in the same way. This pear is shown in the Palais Royal at Paris or at Covent G irden in London, to attract customers; -and tl irty shillings is sometimes demanded for a ngle pear. When in its finest state, it is so hand- ome that it may be used as an ornament on the dinner table, and as it is not eatable in an uncooked state a single dish will last the entire winter. Dessert pears are in use from the middle of July till May; though it admitted that after January, and sometimes after Christmas, it is diffi- cult to maintain a supply in the highest state of excellence. Although I grow 5 many kinds of pears for the purpose of curiosity [id trial,—and those which are grown have been ^V j&mr selected for their reputed excellence,-^yet there are ^*=—' certain sorts upon which reliance must be placed for F;g. 274.—Uvedale's St. Germain. the main crop. The list that I recommend, consists of pears which ripen from July till the middle of February. The first pear which ripens is the Doyenne d'Et^ (fig. 275), a small pear which is pleasant in flavour and in use in July, when the flavour of a pear is a novelty, and is consequently appreciated. The Citron des Carmes (fig. 276) follows closely upon it, and when in perfection is more excellent. It lasts, however, but a few days. Following closely upon these, the Jargonelle (fig. 277) ripens, with its piquant etherial odour which modern chemistry Jias imitated in the oil of Jargonelle pear; an ether, however, which is ' All pears are drawn one-third of tlieir natural diameter. i\. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these
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Keywords: ., bookcentury1800, bookdecade1870, booksubjectgardening, bookyear18