Perry
Perry bears the same relation to pears that cider does to apples, being the expressed juice of the fruit. Perry may be made from the ordinary pear, the better ones of the windfalls or unsalable "nubbins," but there are certain varieties known in general as "perry" pears, grown especially for this purpose. These varieties lack in fragrance and edible qualities, being vigorously harsh, but they are much prized in Germany, France, and England, where numerous perry orchards are set out. The fermented perry is considered superior to cider in richness and sweetness. It contains 7 per cent. of alcohol (Enc. Brit.) and will keep in casks for three years-when bottled, longer, but it does not bear shipment as well as might be desired.