has a rich flavour. This sometimes produces two crops in a year; the first about the end of July, and the second in September. The Windsor pear has a smooth skin, and when ripe is of a yellowish-green colour; the flesh is very soft, and if permitted to hang two or three days after it is ripe, grows mealy, and becomes good for nothing. It ripens in the latter part of August. The Jargonelle is something like the Windsor pear; it has a smooth pale green-coloured skin. It is a plentiful bearer, especially on standards, but if suffered to ripen on the tree it is liable to become mealy. It ripens in the middle of August. The Orange Musk pear is of a yellow colour spotted with black: the flesh is musky, but very apt to be deficient in juice. The Perfumed pear is of a deep red colour spotted with brown; the flesh is melting, but dry, and has a perfumed flavour. It ripens in the beginning of September. The Rose-water pear has a rough skin, and is of a brown colour; the juice is very sweet, and tastes like rose-water. It ripens in the latter end of September. The Great Mouth-water pear is well known for melting away into juice; it ripens about the latter end of September. The summer Bergamot, which is often called Hampden's bergamot, is distinguished by its melting flesh and highly perfumed juice. It ripens about the latter end of September. The autumn bergamot is smaller, but has the same good qualities, and is a great bearer, ripening in the beginning of October. The red butter pear has a very melting flesh, and is full of a rich sugary juice. It ripens in October, and when first gathered from the tree is one of the very best pears that this country affords. The white and grey Monsieur John pear are the same, the difference in their colour arising from the different soils and situations in which they grow, or the stocks on which they are grafted. The flesh is full of a rich sugared juice. It ripens at the end of October or beginning

of November, and when well managed produces the best sort of pears that can be procured at that sea

son.

The flowered Muscat is an excellent pear, with a very tender and delicate flavoured flesh. It ripens in November. The Vine pear is of a dark red colour; the flesh is very melting, and full of a clammy juice. It comes into eating in November. When the Marquis pear changes yellow in ripening, it will be tender and delicate, and very full of a sugared juice. When it does not turn yellow, it is seldom good. It ripens in November. The Louisbon or Good Lewis pear has an extremely tender flesh, full of a very sweet juice; it comes into eating about Christmas. The Colmar pear is very tender, and the juice greatly sugared. It is in eating about the beginning of January, and is esteemed an excellent fruit. The St. Germain pear is a fine fruit, and keeps well; the flesh is melting, and very full of juice, which in a dry season, or if planted in a warm soil, is very sweet: it is in eating from December to January. The St. Austin: this pear is rather full of juice, which is often rather acid; the flesh is tender, but not buttery. It is in eating at the latter end of December, and will continue good two months. The flesh of the winter Russelet is buttery and melting, and generally full of a sweet juice: this is ripe at the end of January. The brown Beurré is of a reddish brown colour on the side next the sun, and yellowish on the other side. The flesh is melting and full of a rich juice: it ripens in October, and is deservedly esteemed.

The winter Bonchrétien pear is very large: the flesh is tender, and very full of a rich sugared juice. It is in eating from the end of March till June. The German muscat is an excellent pear; it is buttery and tender, and has a highly flavoured juice: the time of eating it is from February till April or May. The brown. St. Germain is a very

fine highly-flavoured pear on dwarfs and standards, and comes in after the St. Germain. It continues in eating from December till the end of March. The Swan's egg is a middle sized pear, shaped like an egg; it is of a green colour thinly covered with brown; the flesh is melting, and full of a pleasant musky juice. It is ripe in November. The tree is healthy and bears well, either as a standard, or in any other way. The pear called Bergamot de pasque is also called the Terling, the Amoselle, the Paddington, and the Tarquin. It is a fine handsome fruit, of a green colour when gathered, and of a yellowish or straw colour when ripe; it comes into eating about the month of April, continues till June, and makes a very handsome appearance at table. The Golden Beurré is a very fine pear, of a beautiful scarlet colour next the sun, and of a gold colour on the other side; the flesh is melting, and the juice highly-flavoured; it is a plentiful bearer, and will grow best in an eastern aspect and upon a loamy soil. The Lansac, or Dauphiny pear, is generally about the size of a Bergamot; of a roundish figure, flat towards the head; the skin is smooth and of a yellowish green colour; the flesh is yellow, tender, and melting; the juice is sugared and a little perfumed; the eye and flower are very large, and the stalk is long and straight. When this pear is upon a free stock, and planted on a good soil, it is one of the best fruits of the season; but when it is on a quince stock, or upon a very dry soil, the fruit will be small, stony, and worth little: it ripens at the end of November. There are many other sorts of pears which might be here mentioned, but those above described are the most worthy of notice, and, therefore, we shall only add the Saint Martial, which is sometimes called the Angelic pear. It is shaped like the Bonchrêtien, but is flatter at the crown, and not so large; the stalk is long; the skin smooth and yellowish, but turning purple next to the sun; the flesh

is tender and buttery, and the juice very sweet; it is in eating in February and March.

From the above description it will be easy for every person to select such sorts as will be agreeable to their palates; and the time at which they ripen being exhibited, it will be easy to know when to apply for each particular sort. The liquor called perry, which is made from pears, as cyder is from apples, by means of fermentation, is a wholesome beverage. The best pears for making it are those which are so excessively tart that even pigs will not eat them readily. The Bosbury, the Bareland, and the Horse pear are most esteemed in Worcestershire, and the Squash pear in Gloucestershire. In grinding, the pulp and rind of the pear, like that of the apple in cyder-making, should be perfectly reduced. The managing the liquor during the process of fermentation is nearly the same. The juices of both fruits contain the same component parts in different proportions. The liquor is fined by isinglass, but, if it can be refined without it, the best judges think it will retain more of its genuine flavour, which resembles wine. On the whole, the pear furnishes a less popular beverage than the apple, but the tree is capable of being grown on a greater variety of soil, and is more productive. The pear tree is a native of Europe, was familiar to the antients, and has long

The squash pear, so called from the tenderness of its pulp, has probably furnished England with more Champaigne than was ever imported into it.

Some cyders have by art or age unlearned
Their genuine relish, and of sundry vines
Assumed the flavour: one sort counterfeits
The Spanish product; this to Gauls has seemed
The sparkling nectar of Champaigne; with that
A German oft' has swilled his throat, and sworn,
Deluded, that imperial Rhine bestowed
The gen'rous rummer; whilst the owner, pleased,
Laughs inly at his guests thus entertained
With foreign vintage from his cider cask.

PHILIPS.

been a great favourite with the French. The wood is light, smooth, and compact; it is used by turners; also for joiners' tools, and for picture frames to be stained black. The leaves yield a yellow dye, and will give a green tinge to blue cloths.

AUGUST.

SEXTILIS was the antient Roman name of this month, being the sixth from March. The Emperor Augustus changed this name, and gave it his own, because in this month Cæsar Augustus took possession of his first consulship, celebrated three triumphs, reduced Egypt under the power of the Roman people, and put an end to all civil wars. The Saxons called August arn-monat (more rightly barn-monat), intending thereby the then filling of their barnes with

corne.'

Remarkable Days

In AUGUST 1819.

1.-LAMMAS DAY.

THIS day, in the Romish church, is generally called St. Peter in the Fetters, in commemoration of this apostle's imprisonment. It is probably derived from an old Saxon term, signifying Loaf-Mass; as it was customary for the Saxons to offer an oblation of loaves, made of new wheat, on this day, as the first-fruits of their new corn.

*4. 1808.-JOHN HOME DIed, Æt. 82,

Author of the Tragedy of Douglas, a work of the highest merit, if we may judge from the circumstance, that it is the only tragedy since Addison's Cato which has become a stock-piece' upon the stage.

*5. 1786.-JONAS HANWAY DIED,

Well known for his various and extensive charities. A circumstance which gives him a peculiar claim to a place in a work treating of the seasons and