A Grammatical Dictionary of Botanical Latin

Piracium,-ii (s.n.II), abl.sg. piraceio; also pyraceum,-ei (s.n.II), abl.sg. pyraceo; vinum,-i (s.n.II) pyraceum, abl.sg. vino pyraceo: wine made from pears; ‘Perry;’

- Pyrum prope Rossam in Herefordia 18 pedum ambitu meminit Autor noster quae septem quotannis dolia majora Pyracei exhibuit (Ray), our Author remembers a Pear near Rossa in Herford 18 feet in circumference [which every year presented seven greater barrels of Pyraceum [i.e. Perry, a wine made from pears].

NOTE: Perhaps Ross-on-Wye (River Wye) in Herefordshire.

- piracium seu pyraceum est potio alcoholica e fermentatione pirorum confecta, piracium, or pyraceum is an alcoholic drink prepared by the fermentation of pears.

- Vinum piri" a Palladio describitur. Palladii Opus agriculturae 3,25,11: "VINVM PIRI ET ACETVM. Vinum de piris fit, si contusa et sacco rarissimo condita ponderibus conprimantur aut prelo. Hieme durat, sed prima acescit aestate. Acetum sic fit de piris. Pira silvestria vel asperi generis matura in cumulo reservantur per triduum. Deinde mittuntur in vasculo, cui fontana aut pluvialis aqua miscetur, et opertum vas per triginta dies relinquitur ac subinde, quantum sublatum fuerit aceti ad usum, tantum redditur aquae ad reparationem;”

- ‘Vinum piri’ [wine of the pear] is descrbed by Palladius. Palladius’ Opus [i.e. work] on agriculture 3,25,11: ‘a wine and vinegar [i.e. sour wine] of the pear. A wine is made from the pears, if crushed and [stored, collected] in a loosely woven sack [i.e. bag to strain liquids], they are pressed together with weights or a press. In winter it hardens [i.e. solidifies, concentrates], but it first turns sour in summer. And so sour wine [i.e. vinegar] is made from pears. Pears of a sort that are wild [i.e. uncultivated] or sour when mature are saved in a mass for three days. Finally it is sent into a vessel, with which spring water and rain-water is mixed, and the covered vessel is left for 30 days, and from then on, as much of the vinegar was drawn off for use, as waters are put back [i.e. replenished] for restoration [i.e. of the volume].

“Perry is an alcoholic beverage made from fermented pears, similar to the way cider is made from apples. It has been common for centuries in England, particularly in the Three Counties (Gloucestershire, Herefordshire and Worcestershire); it is also made in parts of South Wales and France, especially Normandy and Anjou. It is also made in Commonwealth countries like Canada, Australia, and New Zealand.

The cultivated pear P. communis was brought to northern Europe by the Romans. In the fourth century CE Saint Jerome referred to perry as piracium.

Of these perry pear varieties, most originate in parishes around May Hill on the Gloucestershire/Herefordshire border.

In the three counties of Worcestershire, Gloucestershire and Herefordshire in particular, as well as in Monmouthshire across the Welsh border, it was found that perry pears grew well in conditions where cider apple trees would not.

Whereas perry in England remained an overwhelmingly dry, still drink served from the cask, Normandy perry (poiré) developed a bottle-fermented, sparkling style with a good deal of sweetness.” (Wikipedia: “Perry,” Dec. 2020).