The most noteworthy landmark is found in the discussions of pears by the English herbalists of the sixteenth and seventeenth centuries. Turner, the first of these herbalists, in his _Herbal_ of 1551, mentions the pear but without important details, though we may infer from what he says that the pear is now a common fruit. Thomas Tusser, in his _Five Hundred Points of Good Husbandrie_, published in 1573, gives a list of fruits to be set or removed in January in which he includes "pears of all sorts," and then as a separate item includes "Warden, white and red," showing that "Wardens" were held as distinct from the pear and that they were prominent in the orchards of the time. The century ends with John Gerarde's _Herball or Generall Historie of Plantes_, 1597, in which we are brought to the realization that the pear is no longer a probationary fruit or even to be considered a novelty or luxury but a standard food product. Gerarde might well be quoted in full, but since Parkinson, a few years later, contains a "fuller discourse," as one of Gerarde's editors says, we take but a few sentences from Gerarde. Varieties by this time had become numerous. Gerarde, while he names but eight, says he knew someone who grew "at the point of three score sundrie sorts of Peares, and those exceeding good; not doubting but that if his minde had beene to seeke after multitudes he might have gotten together the like number of those worse kindes ... to describe each pear apart, were to send an owle to Athens, or to number those things without number." Eight sorts are considered worth figuring, those accorded the honor being: "the Jenneting, Saint James, Royall, Beugomot, Quince, Bishop, Katherine, and the Winter Peare." Of these the Katherine is given further prominence by being listed as "known to all." If one is to judge from number of varieties, the pear at this time is a more general favorite than the apple, a considerably greater number of sorts being indicated.