the *pear-tree*: A genus of the pentagynia order, belonging to the icosandria class of plants; and in the natural method ranking under the 36th order, *Pomaceae*. The calyx is quinquefied; there are five petals; the fruit is an apple, inferior, quinquelocular, and polyspermous. To this genus Linnaeus has joined the apple and quince; but, on account of the remarkable difference between the fruits, the last is treated under the article *Cydonia*. The other species are,

1. The communis, or common pear-tree, rises with an upright large trunk, branching 30 or 40 feet high, in some widely around, in others more erectly, and forming a conical head; oval, lanceolate, serrated leaves, and corymbose clusters of white flowers from the sides of the branches, succeeded by large fruit extended at the base. Under this species are comprehended almost endless varieties, all bearing the above description. They bear their flowers and fruit upon spurs, arising from the sides of the branches from two or three years old and upwards; the same branches and spurs continuing fruitful for a great number of years. The different varieties furnish fruit for use from the beginning of July till the months of May and June, next year; which, according to their times of ripening may be divided into three classes, summer-pears, autumn-pears, and winter-pears. The summer-pears ripen in different sorts from the beginning of July until the middle or end of September, and are generally fit to eat from the tree, or at least do not keep a week or two before they rot. The autumn pears come to their perfection in October, November, and December; some ripening nearly on the tree in October and the beginning of November, others requiring to lie some time in the fruiter, while some will keep two months: but all the winter-pears, though they attain their full growth on the tree by the end of October and in November, yet they do not acquire perfection for eating till from the end of November to April and May. Those of each class have different properties; some being melting, others breaking, some mealy, and some hard and astringent, fit only for kitchen uses. As many of the finest sorts were first obtained from France, they are still continued in most catalogues by French names.

2. The malus, or common apple-tree, grows 20 or 30 feet high, having oval serrated leaves, and fleshy umbels of whitish red flowers, succeeded by large, roundish, and oblong fruit, concave at the base. The apple is composed of four distinct parts, viz. the pill, the parenchyma, the branchery, and the core. The pill or skin is only a dilatation of the outermost skin or rind of the bark of the branch on which it grew. The parenchyma or pulp, as tender and delicious as it is found, is only a dilatation, or, as Dr Grew calls it, a *swell* or superabundance of the inner part of the bark of the branch. This appears not only from the visible continuation of the bark from the one through the pedicle or stalk to the other, but also from the structure common to both. The branchery or vessels are only ramifications of the woody part of the branch, sent throughout all the parts of the parenchyma, the greater branches being made to communicate with each other by inoculations of the leafs. The apple core is originally from the pith of the branch; the sap of which finding room enough in the parenchyma through which to diffuse itself, quits the pith, which by this means hardens into core. The varieties of this species are amazingly great with respect to the differences of the fruit. The botanists contend, that the wilding, or crab-apple of the woods and hedges, is the original kind, and from the seeds of which the cultivated apple was first obtained. The varieties of this last no doubt are multiplied to some hundreds in different places, having been all first accidentally obtained from the seed or kernels of the fruit, and the approved sorts continued and increased by grafting upon crabs or any kind of apple-stocks: but although the number of varieties is very considerable, there are not above 40 or 50 sorts retained in the nurserymen's catalogue. These varieties arrive at full growth in successive order from July to the end of October, improve in perfection after being gathered; and several of the winter kinds, in particular, keep good for many months, even till the arrival of apples next summer.

Among these various kinds of apples some are used for the dessert, some for the kitchen, and some for cy- der-making. Those used for the dessert are the following, placed as they successively ripen after one another:

The white juneating, the margaret apple, the summer pearmain, the summer queening, the embroidered apple, the golden rennet, the summer white calville, the summer red calville, the silver pippen, the aromatic pippen, la reine de grise, la haute bonne, the royal ruffeting, Wheeler's ruffet, Sharp's ruffet, the spine apple, the golden pippen, the nonpareil, the papi or pomme d'api. Those for the kitchen use, in the order of their ripening, are these: The codling, the summer marigold, the summer red pearmain, the Holland pippen, the Kentish pippen, the courpenuel, Loan's pearmain, the French rennet, the French pippen, the royal russet, the monstrous rennet, the winter pearmain, the pome violet, Spencer's pippen, the stone pippen, and the oaken pippen. Those most esteemed for cider are, the Devonshire royal wilding, the redfreak apple, the whitfour, the Herefordshire under-leaf, and the John apple, or deux ans, everlasting hangar, and gennet moyle.

The juice of apples is a menstrum for iron. A solution of iron in the juice of the apples called golden rennet, evaporated to a thick consistence, proves an elegant chalybeate, which keeps well.

The best method of preserving apples for winter use, is to let them hang upon the trees until there is danger of frost, to gather them in dry weather, and then to lay them in large heaps to sweat for a month or six weeks. They ought then to be carefully looked over, all which have the least appearance of decay taken out, the sound fruit wiped dry, and packed up in large oil jars, which have been thoroughly scalded and dry, and then stoppered close to exclude the air. If this plan is duly observed, the fruit will keep a long time found, and their flesh remain plump; whereas, when exposed to the air, their skins will shrivel, and their pulp soften.

3. The coronaria, or sweet-scented crab of Virginia, grows 12 or 15 feet high, having angular, serrated leaves, pedunculated umbels of whitish-red, sweet-scented flowers, succeeded by small round crabs, remarkably four and astere. There is one variety, called the evergreen Virginian crab tree.

Culture. All the varieties of the pear-tree are hardy, and will succeed in any common soil of a garden or orchard. They are propagated by grafting and budding upon any kind of pear-stocks; also occasionally upon quince-stocks, and sometimes upon white-thorn stocks; but pear-stocks are greatly preferable to all others for general use.—All kinds of apples are propagated in the same manner; using apple-stocks instead of pear-stocks. They will succeed in any common soil of a garden or orchard, and in any free situation except in a low and very moist soil, in which they are apt to canker, and very soon go off. In a friable loam they are generally very successful.