But it is especially as our father that I want to describe this great and good man. I suppose there never was a tenderer or kinder father. He liked to make companions of his children, and was never weary of having us “tagging” at his heels. We followed him about the garden like so many little dogs, watching the pruning or grafting which were his special tasks. We followed him up into the wonderful pear-room, where were many chests of drawers, every drawer full of pears lying on cotton-wool. Our father watched their ripening with careful heed, and told us many things about their growth and habits. We learned about the Curé pear, which, one fancied, had been named for an old gentleman with a long and waving nose; and about the Duchesse d’Angoulême, which suggested, in appearance as in name, a splendid dame in gold and crimson velvet. Then there were all the Beurrés, from the pale beauty of the Beurré Diel to the Beurré Bosc in its coat of rich russet, and the Easter Beurré, latest of all. There, too, was the Winter Nelis,--which we persisted in calling “Winter Nelly,” and regarded as a friend of our own age, though this never prevented us from eating her with delight whenever occasion offered,--and the Glout Morceau, and the Doyenne d’Eté, and hundreds more. Julia’s favorite was always the Bartlett, which appealed to her both by its beauty and its sweetness; but Flossy always held, and Laura held with her, and does hold, and will hold till she dies, that no pear is to be named in the same breath with the Louise Bonne de Jersey. Oh good Louise, you admirable woman, for whom this green-coated ambrosia was named! what a delightful person you must have been! How sweetness and piquancy must have mingled in your adorable disposition! Happy was the man who called you his! happy was the island of Jersey, which saw you and your pears ripening and mellowing side by side! I must not leave the pear-room without mentioning the beloved Strawberry Book, which was usually to be found there, and over which we children used to pore by the hour together. “Fruits of America” was its real name, but we did not care for that; we loved it for its brilliant pictures of strawberries and all other fruits, and perhaps even more for the wonderful descriptions which were really as satisfying as many an actual feast. Was it not almost as good as eating a pear, to read these words about it:-- “Skin a rich golden yellow, dappled with orange and crimson, smooth and delicate; flesh smooth, melting, and buttery; flavor rich, sprightly, vinous, and delicious!” Almost as good, I say, but not quite; and it is pleasant to recall that we seldom left the pear-room empty-handed.