“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) than to eate rawe; yet so it is not to be misliked.
“The Muske peare is like unto 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 | } | both of them are very good dry firme peares, somewhat spotted, and brownish on the outside. |
| "The Winter Popperin |
“The greene Popperin is a winter fruit, of equall goodnesse with the former.
“The Soveraigne peare, that which I have seene and tasted, and so termed unto 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 Soveraigne peare; how truely let others judge.