One of the mysteries of the English language finally explained.
A dessert pear of a juicy early-ripening variety.
- ‘Jörg Rupf of St. Georges told me he uses 60 pounds of Bartlett pears to make just one bottle of Pear William (pear eau-de-vie).’
- ‘About 15 pounds of Bartlett pears go into every bottle of pear brandy.’
- ‘In tests of California Bartlett pears, Neven is working with Elizabeth Mitcham of the University of California at Davis.’
- ‘You'll also find corn-bread croutons in your Caesar salad, and a helping of hickory-smoked barbecue ribs, served as a dainty appetizer, with relish made from Bartlett pears.’
- ‘The platter also holds crackers slathered with a white-eggplant mash, lumpy and seasoned with basil, parsley, and herbs, as well as slices of Bartlett pear layered with pita triangles.’
From the name of Enoch Bartlett (1779–1860), a US merchant who first distributed the pear.
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