A similar degree of precocity has caused the appellation of “superbum”[1819] to be given to one species of the pear: it is a small fruit, but ripens with remarkable rapidity. All the world are extremely partial to the Crustumian[1820] pear; and next to it comes the Falernian,[1821] so called from the drink[1822] which it affords, so abundant is its juice. This juice is known by the name of “milk” in the variety which, of a black colour, is by some called the pear of Syria.[1823] The denominations given to the others vary according to the respective localities of their growth. Among the pears, the names of which have been adopted in our city, the Decimian pear, and the Pseudo-Decimian—an offshoot from it—have conferred considerable renown upon the name of those who introduced them. The same is the case, too, with the variety known as the “Dolabellian,”[1824] remarkable for the length of its stalk, the Pomponian,[1825] surnamed the mammosum,[1826] the Licerian, the Sevian, the Turranian, a variety of the Sevian, but distinguished from it by the greater length of the stalk, the Favonian,[1827] a red pear, rather larger than the superbum, together with the Laterian[1828] and the Anician, which come at the end of autumn, and are pleasant for the acidity of their flavour. One variety is known as the “Tiberian,”[1829] from its having been a particular favourite with the Emperor Tiberius; it is more coloured by the sun, and grows to a larger size, otherwise it would be identical with the Licerian variety.