244 



THE FLORAL WORLD AXD GARDEN GUIDE. 



dium, delicious, melting, forms aliand- 

 some prolific pyramid. Orpheline 

 d'Eu^licim is a variety of this pear 

 equally good, less vigorous liabit ; a 

 most prodigious bearer as a dwarf 

 bush. December and January. 



Beurrc d'Amanlis, P.,B.,II. — Very 

 large, melting, one of the best autumn 

 pears. !Not particular as to soil. 

 End of September. 



Beurro Diel, P., O., W.— Very 

 large, often weighing sixteen to 

 twenty ounces, melting, and excel- 

 lent; forms a diffuse pyramid on the 

 quince, on which it succeeds admi- 

 rably, but it is better as a busli. We 

 never can get fru.it on it near London 

 without protection. December. 



Beurie de Eance, B., H. — Large, 

 late melting, and insipid from a wall; 

 but on the quince in the open gi'ouad 

 its flavour is quite exquisite. Ile- 

 quires double working, and forms a 

 better bush than a pyramid. March 

 to May. 



Benrre, Easter, B., H. — Large, 

 melting, perfumed ; insipid from a 

 wall. Best on the quince, and forms 

 a beautiful bush. January to May. 



Beurrc Giffart, B. — Medium size, 

 melting, juicy, delicious noycau fla- 

 vour; one of our best early pears. 

 Middle of August. 



Beurrc Goubalt, B., H. — Medium, 

 melting and excellent, " wonderfully 

 prolific when worked on the quince ; 

 better as a bush than a j)yramid." 

 Middle of September. 



Beurre Hardy, P., H. — Large, 

 melting, vigorous grower on the 

 quince. October. 



Beurre Sterckman, P., W. — Me- 

 dium size, melting pear, requiring a 

 wall in cool climates. Jan., Feb. 



Beurrc Superfin,P.,B.,H. — Large, 

 excellent, melting. Tree thorny when 

 young ; forms a vigorous pyramid or 

 prolific bush. End of September. 

 " This pear is seldom eaten in this 

 country in perfection, owing, I think, 

 to its being cultivated as a wall pear, 

 its flavour is generally flat and in- 

 sipid; in France it is very popular, 

 always delicious, and keeps longer 

 in spring than any other melting 

 pear. A good method of growing 

 it would be to plant it in lo-inch pots, 

 keep the trees in the orchard-house 



till the middle or end of June, and 

 then place them out of doors in a 

 sheltered sunny place, or near a wall 

 with a southern aspect, to ripen their 

 fruit. The trees should not stand 

 nearer than two feet from the wall." — ■ 

 Bivei's. 



Bon Chretien (Williams's), P., B., 

 H. — Large, perfumed, melting; should 

 be gathered before it is ripe. Sept. 



Broom Park (Knight), B., H.— 

 Medium size, melting pear, " partakes 

 of the flavour of the melon and the 

 pineapple." On the quince must be 

 double worked ; a prolific bush. 

 January. 



Chavunontel, B., O., — Large, well- 

 known, melting. December. 



Colmar d'Etc, P., H.— Medium, 

 juicy, early pear, vigorous, bears pro- 

 fusely, forms a compact and beauti- 

 ful pyramid. End of September. 



Coaite de Lamy, P., B., O.— Me- 

 dium, one of our most delicious 

 autumn pears. October. 



Conseiller de la Cour, or Mare- 

 chal de la Cour (Van Mons) P., B., H. 

 — Large, melting, grows vigorously 

 on the quince, and forms a diifuse 

 pyramid or spreading bush. Not 

 always good. End of November. 



Delices d'Hardenpout P., B., O. 

 — Large, a good melting pear, re- 

 markable for its upright growth, 

 forms a most ornamental pyramid on 

 the quince. October and November. 



Delices de Jodoigne, il., P. — Me- 

 dium size, melting and very good ; the 

 tree is hardy. Succeeds admirably on 

 the quince and forms a very handsome 

 pyramid. October. 



Dr. Trousseau, B.,II. (Van Mons). 

 — Large, a new, excellent, and most 

 delicious, hardy, melting pear, which 

 succeeds well on the quince, and 

 foi'ms a prolific bush. December. 



Doyenne Boussoch, B., H. — Very 

 large, handsome, melting ; bears pro- 

 fusely ; too diffuse for a pyramid. 

 October. This pear, known also as 

 Double Philip, Beurre de Merode, is 

 of the same race as Albertine, but 

 ripens a little later. Delices d'Har- 

 denpout (Beige), Melon de Namur 

 and Beurre d'Isemberg, are all much 

 like it in their qualities and season, 

 being very large and handsome, and. 

 remarkably sweet and juicy. 



