l not
be found necessary if the pears are very gently baked.

_Time_.--Large pears, 5 to 6 hours, in a very slow oven.

_Average cost_, 1d. to 2d. each.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from September to January.

PEAR.--The pear, like the apple, is indigenous to this country;
but the wild pear is a very unsatisfactory fruit. The best
varieties were brought from the East by the Romans, who
cultivated them with care, and probably introduced some of their
best sorts into this island, to which others were added by the
inhabitants of the monasteries. The Dutch and Flemings, as well
as the French, have excelled in the cultivation of the pear, and
most of the late varieties introduced are from France and
Flanders. The pear is a hardy tree, and a longer liver than the
apple: it has been known to exist for centuries. There are now
about 150 varieties of this fruit. Though perfectly wholesome
when ripe, the pear is not so when green; but in this state it
is fit for stewing. An agreeable beverage, called perry, is made
from pears, and the varieties which are least fit for eating
make the best perry.

PRESERVED PEARS.

1575. INGREDIENTS.--Jargonelle pears; to every lb. of sugar allow 1/2
pint of water.

_Mode_.--Procure some Jargonelle pears, not too ripe; put them into a
stewpan with sufficient water to cover them, and simmer them till rather
tender, but do not allow them to break; then put them into cold water.
Boil the sugar and water together for 5 minutes, skim well, put in the
pears, and simmer them gently for 5 minutes. Repeat the simmering for 3
successive days, taking care not to let the fruit break. The last time
of boiling, the syrup should be made rather richer, and the fruit boiled
for 10 minutes. When the pears are done, drain them from the syrup, and
dry them in the sun, or in a cool oven; or they may be kept in the
syrup, and dried as they are wanted.

_Time_.--1/2 hour to simmer the pears in water, 20 minutes in the syrup.

_Average cost_, 1d. to 2d. each.

_Seasonable_.--Most plentiful in September and October.

STEWED PEARS.

[Illustration: STEWED PEARS.]

1576. INGREDIENTS.--8 large pears, 5 oz. of loaf sugar, 6 cloves, 6
whole allspice, 1/2 pint of water, 1/4 pint of port wine, a few drops of
prepared cochineal.

_Mode_.--Pare the pears, halve them, remove the cores, and leave the
stalks on; put them into a _lined