Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/379

357&#93; PEA nishes its value. Thfi relative sa- lubrity of pears depends not less on the state of ripeness, or imma- -turlty, in which they are used, .than on their diti'erent properties ; some of them being hard, astrin- gent, and difficult of digestion. — The more juicy ones, however, possess a saccharine fluid, which does not oppress the stomach : ne- vertheless, all the varieties are more flatulent than apples, plums, or the generality of fruit ;. and winter- pears aye particularly liable to such inconvenience; as they are com- monly eaten at a })eiiod of the year, ■when the stomach requires stimu- iating, rather than cooling, nourish- ment. Independently of their utility for domestic or culinary purposes, pears (if managed in a similar man- lier with apples for making Cy- der) aftoid a pleasant liquor, known under the name of Perry. Tiie best fruits for this purpose are those of Bo>,bnry and Barcland, in the county of Worcester, and the Squash- Pear, as it is termed, in Crlonce^tershire ; to which may be added the varieties known under .the names of the John, Hiirparij, Drake, LuUum, and Horse-Peors. All these, being reared in hedges, are so extrf^mel)' harsh and tart, ti.at no person can eat them in a fresh state ; and they are refused even by hogs. — Perry is subject to the same duties as cyder, which have been stated pp. 113-14, of our second volume. PEARL, a hard, white, glossy, and roundish concretion, which is usually found in the shell of the East-Indian jx^arl-oyster ; though it is also occasionally met with in the shell-fish of Europe. — About -the middle of the last century, a rvcj'y cxl<;nsive fishery was carried PEA [557 on, in the rivers communicating with lakes in the northern parts of Scotland ; wher-^e London was supplied with a con->iderable num- ber of pearls, that were little infe- rior to those of the East ; but this source of wealth is at present ex- hausted. Pearls are formed of the same matter as the inner shell of the fish in which they arc found ; and consist of several coats spread with the greatest regularity over each other, in a manner similar to those of an onion. The most esteemed and true form of pearls is, a com- plete sphere j though they are sometimes pear-shaped, and of a considerable size, according to which their value rises progres,sive- ly : as th.ey serve for ear-ring^, and other ornaments. They ou-.ht to possess a pure white lustre, per- fectly clear from spots or stains ; and their surfiice should be smooth and glossy ; having a beautiful na- tural pol.sh, which no art can im- prove. — The finest pearls are im- ported from the Eastj and, like rubies, &c. may be brought to England from any place, and in any ships, free from all duty. ylrtificiaL Pearls : — As the ge- nuir-e pearls are sold at an extrava- gant price, ingenious men have contrived methods of imitating them so completely, that they can scarcely be di.^tinguished from diose coUeiled in the East. T e princi- pal ingredient, employed tor this purpose, remained a profound se- cret for man)' }^ears ; but it is now ascertained, that it consists of the fi!;c silvery matter, which is found on the lower side of the scales of thcblav, or bleak-fish (Cjipr'wus alburnus, L.). These scales are first removed 3 then washed re- peatedly ill pure water j and, after Aa'a the