17. Williams's Bonchretien; this is a very juicy fine pear; is a good bearer, and ripens about September.

18. Swan's Egg; this pear is too generally known to require much comment; it is of an egg shape, and of a brownish green colour; it is a melting pear, full of very fine flavoured juice, and one of the greatest bearers in cultivation; it is ripe in November, and is good at Christmas..

19. Paddington or Tarling; this pear is much esteemed for its long keeping; it is a handsome fruit of a yellowish colour when ripe; it is good from March till the end of May-best suited for the wall.

20. Golden Buerre; this is a fine fruit, full of very fine juice, with melting flesh; it is in perfection about November, and is a general bearer against a wall.

21. Bishop's Thumb; this pear will do well for wall or standards; it is a long brown fruit, large towards the eye, and tapering towards the stalk; it is a great bearer, and is good in December.

22. Gansell's Burgamot; this pear for its rich melting flesh, and abundance of fine flavoured juice, is decidedly the finest pear of its season; it is rather a shy bearer, but will do best against a wall; I have often seen fine crops on standards; it is in high perfection in November.

23. Cardiliac; this is a large pear generally used for baking, and if they can be gathered sound late in the Autumn, they will be good for that purpose through the winter; it is a good bearer, but being generally cultivated as standards, and the fruit growing so large, the high winds are very apt to shake them off.

24. Seckle; this pear among the new varieties is very much esteemed; it is of a middling size, full of very fine sweet juice, and will bear well as standards,-is in eating about October.

25. Maria Louisa; this is a very fine pear; the flesh is melting and full of fine juice; the wood is weeping and best adapted for the wall: at the present day it is esteemed as highly as any of the new varieties, and will no doubt be generally cultivated.

ALPHABETICAL LIST OF PEARS.

Those marked with an_Asterisk (*) are described in the explanatory List.

Par. 80.-We have not to complain so much of the coining of names for plums, as for apples and pears: nevertheless, a confused nomenclature has found its way among them; however, I trust that those I shall mention in the explanatory list will be so clearly described, that every person will be satisfied of his competency to decide on each particular sort when he sees the fruit; and more especially as plums cannot be so easily mistaken, because the soils or situation will not have the same effect in changing their character, as they have on some other fruits.

EXPLANATORY LIST OF PLUMS.

Par. 81. Orleans; this plum is a fine large

rich fruit, it is a great bearer, and good for all

purposes.

2. Poupart's plum; this plum was raised from seed, by Mr. James Poupart, near Fulham; it is a very great bearer, of a red colour, and rather a long form, it is a tolerable good plum, but best suited for culinary purposes.

3. Blue Perdigron; this plum is of a very dark blue colour, is good flavoured, and ripens in August.

4. White Bonum Magnum, or Egg Plum; this is a very great bearer, the fruit is large, in the form of an egg, and very handsome; it is not a bad eating plum, though it is principally used for baking; it ripens in September.

5. Red Bonum Magnum, or Red Imperial; this is a large red plum in the form of an egg, it is a good bearer, but like the white, it is principally used for culinary purposes; it ripens early in October.

6. La Royale; is a very fine flavoured plum of a red colour; this being rather tender in the bloom, it succeeds best against a west wall; it ripens late in September.