Chap. XXI.Pyra.Peares.The variety of peares is as much or more then of apples, and I thinke it is as hard in this, as before in apples, for any to be so exquisite, as that hee could number vp all the sorts that are to be had: for wee haue in our country so manie, as I shall giue you the names of by and by, and are hitherto come to our knowledge: but I verily beleeue that there be many, both in our country, and in others, that we haue not yet knowne or heard of; for euery yeare almost wee attaine to the knowledge of some, we knew not of before. Take therefore, according to the manner before held, the description of one, with the seuerall names of the rest, vntill a more exact discourse be had of them, euery one apart.The Peare tree groweth more slowly, but higher, and more vpright then the apple tree, and not lesse in the bulke of the body: his branches spread not so farre or wide, but growe vprighter and closer: the leaues are somewhat broader and rounder, greene aboue, and whiter vnderneath then those of the apple tree: the flowers are whiter and greater: the fruit is longer then round for the most part, smaller at the stalke, and greater at the head, of so many differing formes, colours, and tastes, that hardly can one distinguish rightly between them, the times also being as variable in the gathering and spending of them, as in apples: the roote groweth deeper then the apple tree, and therefore abideth longer, and giueth a faster, closer, & smoother gentle wood, easie to be wrought vpon.Page 591: Quinces; Peares.1Malus Cotonea.The Quince tree.2Cydonium Lusitanicum.The Portingall Quince.3Pyrus.The Peare tree.4Pyrum Pompeianum, siue Cucumerinum hyemale.The Winter Bon Chretien.5Pyrum pictum vel striatum.The painted or striped Peare of Ierusalem.6Pyrum Palatinale.The Burgomot Peare.7Pyrum Cucumerinum siue Pompeianum æstivum.The Summer Bon Chretien.8Pyrum Volemam.The best Warden.9Pyrum Librale.The pound Peare.10Pyrum Windsorianum.The Windsor Peare.11Pyrum Cucumerinum.The Gratiola Peare.12Pyrum Caryophyllatum.The Gilloflower Peare.The kindes of Peares.The Summer bon Chretien is somewhat a long peare, with a greene and yellow russetish coate, and will haue sometimes red sides; it is ripe at Michaelmas: some vse to dry them as they doe Prunes, and keepe them all the yeare after. I haue not seene or heard any more Summer kindes hereof then this one, and needeth no wall to nourse it as the other.The Winter bon Chretien is of many sorts, some greater, others lesser, and all good; but the greatest and best is that kinde that groweth at Syon: All the kinds of this Winter fruit must be planted against a wall, 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 then 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, euery 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, euen 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 then 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) then to eate rawe; yet so it is not to be misliked.The Muske peare is like vnto 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 & the Winter Popperin, both of them are very good dry firme peares, somewhat spotted, and brownish on the outside.The greene Popperin is a winter fruit, of equall goodnesse with the former.The Soueraigne peare, that which I haue seene and tasted, and so termed vnto 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 Soueraigne peare; how truely let others iudge.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 reasonable 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 vsually those that fall of themselues, 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, vntill 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 then 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 wholsome a taste, that few or none take harme by eating neuer 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 vnto the Windsor, but somewhat grayer.The peare pricke is very like vnto 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 vnto 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, plentifull 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 haue seuerall names giuen them, and is a very good peare.The Warden or Luke Wards peare of two sorts, both white and red, both great and small.The Spanish Warden is greater then either of both the former, and better also.The peare of Ierusalem, or the stript peare, whose barke while it is young, is as plainly seene to be stript with greene, red, and yellow, as the fruit it selfe is also, and is of a very good taste: being baked also, it is as red as the best Warden, whereof Master William Ward of Essex hath assured mee, who is the chiefe keeper of the Kings Granary at Whitehall.Hereof likewise there is a wilde kinde no bigger then ones thumbe, and striped in the like manner, but much more.The Choke peares, and other Wilde peares, both great and small, as they are not to furnish our Orchard, but the Woods, Forrests, Fields, and Hedges, so wee leaue them to their naturall places, and to them that keep them, and make good vse of them.The Vse of Peares.The most excellent sorts of Peares, serue (as I said before of Apples) tomake an after-course for their masters table, where the goodnesse of his Orchard is tryed. They are dryed also, and so are an excellent repaste, if they be of the best kindes, fit for the purpose.They are eaten familiarly of all sorts of people, of some for delight, and of others for nourishment, being baked, stewed, or scalded.The red Warden and the Spanish Warden are reckoned among the most excellent of Peares, either to bake or to roast, for the sicke or for the sound: And indeede, the Quince and the Warden are the two onely fruits are permitted to the sicke, to eate at any time.Perry, which is the iuyce of Peares pressed out, is a drinke much esteemed as well as Cyder, to be both drunke at home, and carried to the Sea, and found to be of good vse in long voyages.The Perry made of Choke Peares, notwithstanding the harshnesse, and euill taste, both of the fruit when it is greene, as also of the iuyce when it is new made, doth yet after a few moneths become as milde and pleasant as wine, and will hardly bee knowne by the sight or taste from it: this hath beene found true by often experience; and therefore wee may admire the goodnesse of God, that hath giuen such faculty to so wilde fruits, altogether thought vselesse, to become vsefull, and apply the benefit thereof both to the comfort of our soules and bodies.For the Physicall properties, if we doe as Galen teacheth vs,in secundo Alimentorum, referre the qualities of Peares to their seuerall tastes, as before he had done in Apples, we shall not neede to make a new worke; those that are harsh and sowre doe coole and binde, sweet do nourish and warme, and those betweene these, to haue middle vertues, answerable to their temperatures,&c.Much more might be said, both of this and the other kinds of fruits; but let this suffice for this place and worke, vntill a more exact be accomplished.
Chap. XXI.Pyra.Peares.The variety of peares is as much or more then of apples, and I thinke it is as hard in this, as before in apples, for any to be so exquisite, as that hee could number vp all the sorts that are to be had: for wee haue in our country so manie, as I shall giue you the names of by and by, and are hitherto come to our knowledge: but I verily beleeue that there be many, both in our country, and in others, that we haue not yet knowne or heard of; for euery yeare almost wee attaine to the knowledge of some, we knew not of before. Take therefore, according to the manner before held, the description of one, with the seuerall names of the rest, vntill a more exact discourse be had of them, euery one apart.The Peare tree groweth more slowly, but higher, and more vpright then the apple tree, and not lesse in the bulke of the body: his branches spread not so farre or wide, but growe vprighter and closer: the leaues are somewhat broader and rounder, greene aboue, and whiter vnderneath then those of the apple tree: the flowers are whiter and greater: the fruit is longer then round for the most part, smaller at the stalke, and greater at the head, of so many differing formes, colours, and tastes, that hardly can one distinguish rightly between them, the times also being as variable in the gathering and spending of them, as in apples: the roote groweth deeper then the apple tree, and therefore abideth longer, and giueth a faster, closer, & smoother gentle wood, easie to be wrought vpon.Page 591: Quinces; Peares.1Malus Cotonea.The Quince tree.2Cydonium Lusitanicum.The Portingall Quince.3Pyrus.The Peare tree.4Pyrum Pompeianum, siue Cucumerinum hyemale.The Winter Bon Chretien.5Pyrum pictum vel striatum.The painted or striped Peare of Ierusalem.6Pyrum Palatinale.The Burgomot Peare.7Pyrum Cucumerinum siue Pompeianum æstivum.The Summer Bon Chretien.8Pyrum Volemam.The best Warden.9Pyrum Librale.The pound Peare.10Pyrum Windsorianum.The Windsor Peare.11Pyrum Cucumerinum.The Gratiola Peare.12Pyrum Caryophyllatum.The Gilloflower Peare.The kindes of Peares.The Summer bon Chretien is somewhat a long peare, with a greene and yellow russetish coate, and will haue sometimes red sides; it is ripe at Michaelmas: some vse to dry them as they doe Prunes, and keepe them all the yeare after. I haue not seene or heard any more Summer kindes hereof then this one, and needeth no wall to nourse it as the other.The Winter bon Chretien is of many sorts, some greater, others lesser, and all good; but the greatest and best is that kinde that groweth at Syon: All the kinds of this Winter fruit must be planted against a wall, 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 then 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, euery 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, euen 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 then 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) then to eate rawe; yet so it is not to be misliked.The Muske peare is like vnto 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 & the Winter Popperin, both of them are very good dry firme peares, somewhat spotted, and brownish on the outside.The greene Popperin is a winter fruit, of equall goodnesse with the former.The Soueraigne peare, that which I haue seene and tasted, and so termed vnto 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 Soueraigne peare; how truely let others iudge.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 reasonable 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 vsually those that fall of themselues, 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, vntill 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 then 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 wholsome a taste, that few or none take harme by eating neuer 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 vnto the Windsor, but somewhat grayer.The peare pricke is very like vnto 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 vnto 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, plentifull 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 haue seuerall names giuen them, and is a very good peare.The Warden or Luke Wards peare of two sorts, both white and red, both great and small.The Spanish Warden is greater then either of both the former, and better also.The peare of Ierusalem, or the stript peare, whose barke while it is young, is as plainly seene to be stript with greene, red, and yellow, as the fruit it selfe is also, and is of a very good taste: being baked also, it is as red as the best Warden, whereof Master William Ward of Essex hath assured mee, who is the chiefe keeper of the Kings Granary at Whitehall.Hereof likewise there is a wilde kinde no bigger then ones thumbe, and striped in the like manner, but much more.The Choke peares, and other Wilde peares, both great and small, as they are not to furnish our Orchard, but the Woods, Forrests, Fields, and Hedges, so wee leaue them to their naturall places, and to them that keep them, and make good vse of them.The Vse of Peares.The most excellent sorts of Peares, serue (as I said before of Apples) tomake an after-course for their masters table, where the goodnesse of his Orchard is tryed. They are dryed also, and so are an excellent repaste, if they be of the best kindes, fit for the purpose.They are eaten familiarly of all sorts of people, of some for delight, and of others for nourishment, being baked, stewed, or scalded.The red Warden and the Spanish Warden are reckoned among the most excellent of Peares, either to bake or to roast, for the sicke or for the sound: And indeede, the Quince and the Warden are the two onely fruits are permitted to the sicke, to eate at any time.Perry, which is the iuyce of Peares pressed out, is a drinke much esteemed as well as Cyder, to be both drunke at home, and carried to the Sea, and found to be of good vse in long voyages.The Perry made of Choke Peares, notwithstanding the harshnesse, and euill taste, both of the fruit when it is greene, as also of the iuyce when it is new made, doth yet after a few moneths become as milde and pleasant as wine, and will hardly bee knowne by the sight or taste from it: this hath beene found true by often experience; and therefore wee may admire the goodnesse of God, that hath giuen such faculty to so wilde fruits, altogether thought vselesse, to become vsefull, and apply the benefit thereof both to the comfort of our soules and bodies.For the Physicall properties, if we doe as Galen teacheth vs,in secundo Alimentorum, referre the qualities of Peares to their seuerall tastes, as before he had done in Apples, we shall not neede to make a new worke; those that are harsh and sowre doe coole and binde, sweet do nourish and warme, and those betweene these, to haue middle vertues, answerable to their temperatures,&c.Much more might be said, both of this and the other kinds of fruits; but let this suffice for this place and worke, vntill a more exact be accomplished.
The variety of peares is as much or more then of apples, and I thinke it is as hard in this, as before in apples, for any to be so exquisite, as that hee could number vp all the sorts that are to be had: for wee haue in our country so manie, as I shall giue you the names of by and by, and are hitherto come to our knowledge: but I verily beleeue that there be many, both in our country, and in others, that we haue not yet knowne or heard of; for euery yeare almost wee attaine to the knowledge of some, we knew not of before. Take therefore, according to the manner before held, the description of one, with the seuerall names of the rest, vntill a more exact discourse be had of them, euery one apart.
The Peare tree groweth more slowly, but higher, and more vpright then the apple tree, and not lesse in the bulke of the body: his branches spread not so farre or wide, but growe vprighter and closer: the leaues are somewhat broader and rounder, greene aboue, and whiter vnderneath then those of the apple tree: the flowers are whiter and greater: the fruit is longer then round for the most part, smaller at the stalke, and greater at the head, of so many differing formes, colours, and tastes, that hardly can one distinguish rightly between them, the times also being as variable in the gathering and spending of them, as in apples: the roote groweth deeper then the apple tree, and therefore abideth longer, and giueth a faster, closer, & smoother gentle wood, easie to be wrought vpon.
Page 591: Quinces; Peares.1Malus Cotonea.The Quince tree.2Cydonium Lusitanicum.The Portingall Quince.3Pyrus.The Peare tree.4Pyrum Pompeianum, siue Cucumerinum hyemale.The Winter Bon Chretien.5Pyrum pictum vel striatum.The painted or striped Peare of Ierusalem.6Pyrum Palatinale.The Burgomot Peare.7Pyrum Cucumerinum siue Pompeianum æstivum.The Summer Bon Chretien.8Pyrum Volemam.The best Warden.9Pyrum Librale.The pound Peare.10Pyrum Windsorianum.The Windsor Peare.11Pyrum Cucumerinum.The Gratiola Peare.12Pyrum Caryophyllatum.The Gilloflower Peare.
The Summer bon Chretien is somewhat a long peare, with a greene and yellow russetish coate, and will haue sometimes red sides; it is ripe at Michaelmas: some vse to dry them as they doe Prunes, and keepe them all the yeare after. I haue not seene or heard any more Summer kindes hereof then this one, and needeth no wall to nourse it as the other.
The Winter bon Chretien is of many sorts, some greater, others lesser, and all good; but the greatest and best is that kinde that groweth at Syon: All the kinds of this Winter fruit must be planted against a wall, 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 then 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, euery 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, euen 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 then 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) then to eate rawe; yet so it is not to be misliked.
The Muske peare is like vnto 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 & the Winter Popperin, both of them are very good dry firme peares, somewhat spotted, and brownish on the outside.
The greene Popperin is a winter fruit, of equall goodnesse with the former.
The Soueraigne peare, that which I haue seene and tasted, and so termed vnto 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 Soueraigne peare; how truely let others iudge.
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 reasonable 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 vsually those that fall of themselues, 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, vntill 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 then 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 wholsome a taste, that few or none take harme by eating neuer 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 vnto the Windsor, but somewhat grayer.
The peare pricke is very like vnto 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 vnto 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, plentifull 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 haue seuerall names giuen them, and is a very good peare.
The Warden or Luke Wards peare of two sorts, both white and red, both great and small.
The Spanish Warden is greater then either of both the former, and better also.
The peare of Ierusalem, or the stript peare, whose barke while it is young, is as plainly seene to be stript with greene, red, and yellow, as the fruit it selfe is also, and is of a very good taste: being baked also, it is as red as the best Warden, whereof Master William Ward of Essex hath assured mee, who is the chiefe keeper of the Kings Granary at Whitehall.
Hereof likewise there is a wilde kinde no bigger then ones thumbe, and striped in the like manner, but much more.
The Choke peares, and other Wilde peares, both great and small, as they are not to furnish our Orchard, but the Woods, Forrests, Fields, and Hedges, so wee leaue them to their naturall places, and to them that keep them, and make good vse of them.
The Vse of Peares.The most excellent sorts of Peares, serue (as I said before of Apples) tomake an after-course for their masters table, where the goodnesse of his Orchard is tryed. They are dryed also, and so are an excellent repaste, if they be of the best kindes, fit for the purpose.They are eaten familiarly of all sorts of people, of some for delight, and of others for nourishment, being baked, stewed, or scalded.The red Warden and the Spanish Warden are reckoned among the most excellent of Peares, either to bake or to roast, for the sicke or for the sound: And indeede, the Quince and the Warden are the two onely fruits are permitted to the sicke, to eate at any time.Perry, which is the iuyce of Peares pressed out, is a drinke much esteemed as well as Cyder, to be both drunke at home, and carried to the Sea, and found to be of good vse in long voyages.The Perry made of Choke Peares, notwithstanding the harshnesse, and euill taste, both of the fruit when it is greene, as also of the iuyce when it is new made, doth yet after a few moneths become as milde and pleasant as wine, and will hardly bee knowne by the sight or taste from it: this hath beene found true by often experience; and therefore wee may admire the goodnesse of God, that hath giuen such faculty to so wilde fruits, altogether thought vselesse, to become vsefull, and apply the benefit thereof both to the comfort of our soules and bodies.For the Physicall properties, if we doe as Galen teacheth vs,in secundo Alimentorum, referre the qualities of Peares to their seuerall tastes, as before he had done in Apples, we shall not neede to make a new worke; those that are harsh and sowre doe coole and binde, sweet do nourish and warme, and those betweene these, to haue middle vertues, answerable to their temperatures,&c.Much more might be said, both of this and the other kinds of fruits; but let this suffice for this place and worke, vntill a more exact be accomplished.
The most excellent sorts of Peares, serue (as I said before of Apples) tomake an after-course for their masters table, where the goodnesse of his Orchard is tryed. They are dryed also, and so are an excellent repaste, if they be of the best kindes, fit for the purpose.
They are eaten familiarly of all sorts of people, of some for delight, and of others for nourishment, being baked, stewed, or scalded.
The red Warden and the Spanish Warden are reckoned among the most excellent of Peares, either to bake or to roast, for the sicke or for the sound: And indeede, the Quince and the Warden are the two onely fruits are permitted to the sicke, to eate at any time.
Perry, which is the iuyce of Peares pressed out, is a drinke much esteemed as well as Cyder, to be both drunke at home, and carried to the Sea, and found to be of good vse in long voyages.
The Perry made of Choke Peares, notwithstanding the harshnesse, and euill taste, both of the fruit when it is greene, as also of the iuyce when it is new made, doth yet after a few moneths become as milde and pleasant as wine, and will hardly bee knowne by the sight or taste from it: this hath beene found true by often experience; and therefore wee may admire the goodnesse of God, that hath giuen such faculty to so wilde fruits, altogether thought vselesse, to become vsefull, and apply the benefit thereof both to the comfort of our soules and bodies.
For the Physicall properties, if we doe as Galen teacheth vs,in secundo Alimentorum, referre the qualities of Peares to their seuerall tastes, as before he had done in Apples, we shall not neede to make a new worke; those that are harsh and sowre doe coole and binde, sweet do nourish and warme, and those betweene these, to haue middle vertues, answerable to their temperatures,&c.
Much more might be said, both of this and the other kinds of fruits; but let this suffice for this place and worke, vntill a more exact be accomplished.