agreeable acidity, and aromatic flavour: it ripens about the middle or latter end of July, and is well calculated for drying.—The tree remains of a small size.
9. The Angober, one of the most valuable economical pears, on account of it uncommon abundance: it resembles the Grey Butter-Pear; is large, of a dusky-yellow, with brownish dots. Its pulp is not without flavour, and peculiarly adapted to the different processes of boiling, drying, &c. It ripens in October and November.—The tree exhibits a beautiful figure; having very large, long, broad, dark-green leaves; and its blossoms are not easily scattered.
10. The Long Carthusian Apple, is a capital domestic fruit, frequently of a large size, with irregular angles, and acquires a fine yellow shade on the floor. It may be preserved till the succeeding summer; and maintains the first rank for boiling or baking, in the various dishes of pastry, where it becomes sweetly mellow, and has a delicate taste. When other apples (that of Borsdorf excepted) lose their flavour by culinary preparations, the Long Carthusian is greatly improved by the action of heat.—The tree is of an ordinary size.
11. The Sweet May-Cherry (Royale hative), is moderately large; when perfectly ripe, rather black than dark-red; though it is but too often gathered while red, in order to accommodate the palate at an earlier season: its pulp is soft; the juice sweet, and in favourable, dry seasons, of a highly aromatic flavour; on which account it is, among the sweet cherries, eminently qualified for drying. It ripens about the middle of June.—The tree is of the largest kind.
12. The Red-Cap-Pear (Kappesbirne, of the Germans), is a most beneficial winter-fruit, and deserves a place in every orchard: it is of a middling size; round, but sharp-pointed towards the stalk; of a brown-red tint on the side exposed to the sun; and yellow on the opposite. Having generally a rough taste, it is not fit to be eaten in a raw state; though in hot summers it becomes partly mellow, and is well tasted. On the other hand, it is an excellent pear for boiling, drying, and particularly for sauces, or similar purposes; and may be preserved till the ensuing summer.—The tree is uncommonly large, and productive.—The White-Cap-Pear is round and quite green: it affords the best perry; but the tree is of a small size.
13. The Great, Sweet May-Cherry, has all the good properties of the variety stated, No. 11; but attains a greater height, and ripens somewhat later than that just alluded to.
14. The White Beard-Pear is a yellowish-green vinous fruit, rather of a small kind, but which yields a very large proportion of juice, and is therefore excellently calculated for making perry. It grows in clusters, like ropes of onions; and, if left too long on the tree, is apt to become black, and to decay; though still useful for the purpose above-mentioned.—The tree, on account of its remarkable fertility, arrives only at a moderate size.
15. The Been-Apple, a very valuable fruit for economical uses, and likewise for the table. It is of the larger kind; bulky at the stalk, and tapering towards the head; of a yellowish-white cast, with red flame-coloured streaks on the south side. Its pulp is white, tender,
