The Pears of New York. U. P. Hedrick
or else they will both seldome beare, and bring fewer also to ripenesse, comparable to the wall fruit: The kindes also are according to their lasting; for some will endure good much longer than others.
“The Summer Bergomot is an excellent well rellished peare, flattish, & short, not long like others, of a meane bignesse, and of a darke yellowish greene colour on the outside.
“The Winter Bergomot is of two or three sorts, being all of them small fruit, somewhat greener on the outside then the Summer kindes; all of them very delicate and good in their due time: For some will not be fit to bee eaten when others are well-nigh spent, every of them outlasting another by a moneth or more.
“The Diego peare is but a small peare, but an excellent well rellished fruit, tasting as if Muske had been put among it; many of them growe together, as it were in clusters.
“The Duetete or double headed peare, so called of the forme, is a very good peare, not very great, of a russettish browne colour on the outside.
“The Primating peare is a good moist peare, and early ripe.
“The Geneting peare is a very good early ripe peare.
“The greene Chesill is a delicate mellow peare, even melting as it were in the mouth of the eater, although greenish on the outside.
“The Catherine peare is knowne to all I thinke to be a yellow red sided peare, of a full waterish sweete taste, and ripe with the foremost.
“The King Catherine is greater than the other, and of the same goodnesse, or rather better.
“The Russet Catherine is a very good middle sized peare.
“The Windsor peare is an excellent good peare, well knowne to most persons, and of a reasonable greatnesse: it will beare fruit some times twice in a yeare (and as it is said) three times in some places.
“The Norwich peare is of two sorts, Summer and Winter, both of them good fruit, each in their season.
“The Worster peare is blackish, a farre better peare to bake (when as it will be like a Warden, and as good) than to eate rawe; yet so it is not to be misliked.
“The Muske peare is like unto a Catherine peare for bignesse, colour, and forme; but farre more excellent in taste, as the very name importeth.
“The Rosewater peare is a goodly faire peare, and of a delicate taste.
“The Sugar peare is an early peare, very sweete, but waterish.
| "The Summer Popperin | } | both of them are very good dry firme peares, somewhat spotted, and brownish on the outside. |
| "The Winter Popperin |
“The greene Popperin is a winter fruit, of equall goodnesse with the former.
“The Soveraigne peare, that which I have seene and tasted, and so termed unto me, was a small brownish yellow peare, but of a most dainty taste; but some doe take a kind of Bon Chretien, called the Elizabeth peare, to be the Soveraigne peare; how truely let others judge.
“The Kings peare is a very good and well tasted peare.
“The peare Royall is a great peare, and of a good rellish.
“The Warwicke peare is a reasonable faire and good peare.
“The Greenfield peare is a very good peare, of a middle size.
“The Lewes peare is a brownish greene peare, ripe about the end of September, a resonable well rellished fruit, and very moist.
“The Bishop peare is a middle sized peare, of a reasonable good taste, not very waterish; but this property is oftentimes seene in it, that before the fruit is gathered, (but more usually those that fall of themselves, and the rest within a while after they are gathered) will be rotten at the core, when there will not be a spot or blemish to bee seene on the outside, or in all the peare, untill you come neare the core.
“The Wilford peare is a good and a faire peare.
“The Bell peare a very good greene peare.
“The Portingall peare is a great peare, but more goodly in shew than good indeed.
“The Gratiola peare is a kinde of Bon Chretien, called the Cowcumber peare, or Spinola’s peare.
“The Rowling peare is a good peare, but hard, and not good before it bee a little rowled or bruised, to make it eate the more mellow.
“The Pimpe peare is as great as the Windsor peare, but rounder, and of a very good rellish.
“The Turnep peare is a hard winter peare, not so good to eate rawe, as it is to bake.
“The Arundell peare is most plentifull in Suffolke, and there commended to be a verie good peare.
“The Berry peare is a Summer peare, reasonable faire and great, and of so good and wholesome a taste, that few or none take harme by eating never so many of them.
“The Sand peare is a reasonable good peare, but small.
“The Morley peare is a very good peare, like in forme and colour unto the Windsor, but somewhat grayer.
“The peare pricke is very like unto the Greenfield peare, being both faire, great, and good.
“The good Rewell is a reasonable great peare, as good to bake as to eate rawe, and both wayes it is a good fruit.
“The Hawkes Bill peare is of a middle size, somewhat like unto the Rowling peare.
“The Petworth peare is a winter peare, and is great, somewhat long, faire, and good.
“The Slipper peare is a reasonable good peare.
“The Robert peare is a very good peare, plentiful in Suffolke and Norfolke.
“The Pound peare is a reasonable good peare, both to eate rawe, and to bake.
“The Ten Pound peare, or the hundred pound peare, the truest and best, is the best Bon Chretien of Syon, so called, because the grafts cost the Master so much the fetching by the messengers expences, when he brought nothing else.
“The Gilloflower peare is a winter peare, faire in shew, but hard, and not fit to bee eaten rawe, but very good to bake.
“The peare Couteau is neither good one way nor other.
“The Binsce peare is a reasonable good winter peare, of a russetish colour, and a small fruit: but will abide good a long while.
“The Pucell is a greene peare, of an indifferent good taste.
“The blacke Sorrell is a reasonable great long peare, of a darke red colour on the outside.
“The red Sorrell is of a redder colour, else like the other.
“The Surrine is no very good peare.
“The Summer Hasting is a little greene peare, of an indifferent good rellish.
“Peare Gergonell is an early peare, somewhat long, and of a very pleasant taste.
“The white Genneting is a reasonable good peare, yet not equall to the other.
“The Sweater is somewhat like the Windsor for colour and bignesse, but nothing neare of so good a taste.
“The bloud red peare is of a darke red colour on the outside, but piercing very little into the inner pulpe.
“The Hony peare is a long greene Summer peare.
“The Winter peare is of many sorts, but this is onely so called, to bee distinguished from all other Winter peares, which have severall names given them, and