AN ENCYCLOPADIA 
OF HORTICULTURE. 51 
Pear—continued. 
melting, very juicy, sometimes richly flavoured. February and 
March. A late and very valuable sort for dessert, succeeding 
as a bush or standard, or on a west wall. It should be double- 
grafted. The fruit does not always ripen; but it is also good 
for stewing. 
Beurré Six. Fruit large, bossed, pyriform; eye small, open; 
skin smooth, greenish-yellow, with patches of russet; flesh very 
juicy, melting, and good. October. 
Beurré Sterckmans. Fruit medium, short pyritorim ; eye opet 
in a slight depression ; skin yellow-russet, brightly flushed ; flesh 
white, very juicy, melting, and rich. December. A fine-looking 
and excellent Pear. See Fig. 51. 
Beurré Su Fruit large, bossed, obovate ; eye very small, 
closed; skin greenish-yellow, covered with reddish-russet ; flesh 
white, juicy, buttery, melting, and delicately flavoured. October. 
A handsome and excellent fruit. One of the best Pears in cul- 
tivation. 
Bishop’s Thumb. Fruit medium, long-pyriform; eye small, 
open, level with the surface; skin greenish- ellow, with numerous 
patches of russet, sometimes flushed ; fles juicy, melting, and 
moderately flavoured. An old favourite sort, ripe in November. 
Black Pear of Worcester. Fruit large, obovate; eye small, 
in a deep basin; skin rough, covered with very dark russety- 
brown. December to March. An excellent stewing Pear. 
Bouvier eister. Fruit medium, obovate; eye small, 
half-open ; skin e yellow, spotted with bright russet; flesh 
buttery, malting. Feet of very excellent flavour. November. 
British Queen. Fruit medium, short-pyriform ; eye small ; skin 
smooth, orange-yellow, slightly flushed; flesh juicy, melting, 
buttery, and rich. October. Quality at times somewhat variable. 
Broompark, Fruit medium, roundish ; eye small; skin dull 
greenish-yellow; flesh melting, juicy, buttery, with a rich, 
musky flavour. January. An excellent winter sort. Tree very 
hardy, vigorous, and an excellent bearer. 
Caroline Fruit medium, roundish, or Bergamot-shape ; 
eye open, in a large basin; skin thick, brown-russet, flushed ; 
flesh juicy, sweet, melting, and rich. December. A dessert 
Pear of first quality. 1 
Catillac. Fruit very e, roundish ; eye open, in a deep basin ; 
skin green, with — = small points of dark russet, flushed 
with brownish-red. One of the best culinary Pears in use all winter. 
Chaumontel. Fruit rather large, short-pyriform; eye open, in a 
deep basin; skin rough, greenish-yellow, flushed ; fiesh buttery, 
melting, and richly — if grown in rich and warm soil. 
January, This sort is much grown in Jersey and Guernsey, 
where it succeeds perhaps better than anywhere else. 
` Citron des Fruit medium, obovate; eye small, closed ; 
skin green at first, changing to pale yellow, flushed with russet ; 
flesh white, juicy, very melting, and sweet. July and August. 
One of the very best early sorts. 10 pa 
Clapp’s Favourite. Fruit medium, regular-pyriform ; eye large 
e skin greenish-yellow, with bright red; flesh white, 
juicy, rich, agreeabl flavoured. August. A very delicious 
rok A — Pear. The fruit must be eaten soon after being 
gathered. 
Comte de Lamy. Fruit small, roundish; eye small, slightly 
depressed; skin greenish-yellow, flushed ; flesh White, melting, 
juicy, and very pleasant. October. A dessert Pear of great 
excellence. 7 = 
erence Pear (Rivers’). Fruit e, long-pyriform, rounde 
at the apex ; eye 5 and 5 T smooth and shining, 
dotted with russet; flesh yellow, with a salmon tint; stalk long. 
September and early October. Named after the National Pear 
Conference of 1885. 1 
Délices d’Hardenpont, Fruit large, obovate, long, irregular ; 
eye small and open; skin smooth, greenish-yellow, with pale 
russet; flesh white, melting, buttery, richly flavoured. Novem- 
ber. A fine dessert Pear. 
Deux Sœurs, Fruit large, irregular-pyriform; eye small 5 
open; skin smooth, greenish. yellow, russety; fles W er 5 
tery, melting, very juicy, and finely perfumed. November. 
remarkably fine Pear, of good quality. 
Dorothée Royale Nouvelle, Fruit small, pyriform ; eye open, 
in a small basin; skin pale yellow-russet, slightly flushed ; flesh 
melting, juicy, with a delicious flavour. October and November. 
A very highly flavoured Pear. 5 
Fruit very large, obovate; eye open, in 
e yellow, with light russet ; flesh white, 
small d i ki 
` € . n 
j 9 October. A very handsome Pear. 
juicy, melting, and ric oe 
enné Defa; Fruit medium, roundish-obovate ; eye large 
and open ; skin’ greenish-yellow, with reddish-russet on the * e 
exposed to the sun; flesh very juicy, melting, and rich. December. 
A very delicious, late Pear. ‘ree ardy and a good bearer. 
du Comice, Fruit large, slightly bossed, obovate ; 
eye small and open, in a deep basin; skin i 3 5 
russet-flushed; flesh white, buttery, melting, very juicy, ghly 
flavoured. November. One of the best Pears, requiring to 
gathered early. The tree is a healthy grower and an ex- 
cellent cropper; it forms a handsome pyramid on the Quince. 
Pear—continued. 
Doyenné Goubault. Fruit medium, short-pyriform: eye 
small, set in a deep basin; skin e flesh 
Juicy, melting, and pleasant. January. A good winter Pear. 
Dr. Hogg (Rivers’). Fruit small, obovate, even in outline ; skin 
tched with russet, brownish-red where exposed, changing to 
ws pd red when ripe; eye open, set in a shallow de ression ; flesh 
melting, slightly gritty at the core, very juicy, and of sin larly 
rich flavour. September. An enormous bearer; the fruit is best 
gathered a few days before it is ripe, and allowed to mature 
indoors. A seedling from GANSEL’S BERGAMOT, 
Duchesse d Angouleme. Fruit large, sometimes very large, 
much bossed, obovate; eye open, in a deep basin; skin greenish- 
yellow, with large patches of dull russet; flesh white, buttery, 
melting, and finely flavoured. October and November. A very 
fine, showy, and excellent Pear. Tree by * healthy, anda 
good bearer on the Quince. The fruits of this variety are largely 
imported from France, to supply Covent Garden and other markets. 
Duchesse de Bordeaux. Fruit medium, roundish ; eye open, 
in a deep basin ; skin brown-russet, flushed; flesh juicy, melting, 
and richly-flavoured. January. A late Pear, of great excellence. 
u. Fruit large, regular-pyriform ; eye small and open; 
Durandea ; 
skin dull, reddish ; flesh white, melting, very juicy, with a pleasant 
Handsome and good, 
perfume. November. 
Fie. 52. PEAR EASTER BE 
Fruit large, obovate; eye small, in a 71 
basin; skin dull green, with numerous dots of dull russet ; fles 
hite, buttery, very juicy, and finely perfumed. January to 
Marek. One of the best late Pears. See Fig. 52. 
d Fruit medium, bossed, short-pyriform; eye 
. weg evi with the surface; skin greenish-yellow, with 
patches of russet ; flesh juicy, melting, with a rich, sugary flavour. 
October. A Pear of the highest merit, but it does not keep long. 
‘ertili Rivers’). Fruit medium, obovate, greenish-russet, 
pbk aed oan firm, moderately juicy. October. A fine Pear for 
market. 
Flemish Beauty. Fruit large, obovate; eye open, in a small 
depression ; 1 ale yellow, covered with patches of brown- 
russet, slightly flushed ; flesh white, melting, and richly fiavoured. 
October. A very excellent Pear; it should be gathered early. 
‘ondante d'Automne, Fruit medium, handsome, obovate; 
* e small and open; skin pale greenish-yellow, with patches 
of russet; flesh white, melting, very juicy and rich. One of 
the best October Pears. The tree is healthy, and a good bearer 
asastandard. It forms a handsome pyramid on the Quince. 
dante de Malines. Fruit medium, roundish; eye small, 
8 deep basin; skin greenish-yellow-russet, slightly flushed ; 
flesh white, juicy, melting, with the most delicious flavour. 
November and December. A Pear of great excellence. 
ing, and pleasant. 
hardy, and a good bearer. s i 
Gansel’s Bergamot, Fruit medium, roundish; eye small an 
open; skin greenish-yellow-russet, flushed; flesh white, juicy, 
rather gritty, with a fine aroma. November. A very excellent 
Pear, which requires a wall to bring its fruits to perfection. 
Général Todleben. Fruit very large, irregular-pyriform; eye 
open, in a large basin ; skin yellow, with large patches of brown- 
russet; flesh rosy, juicy, rather gritty, but melting, and w 
a pleasant flavour. December. A showy Pear, of good quality. 
~ 2 2 2 
Gilles 0 Gilles. Fruit large, roundish; eye open, in a deep 
basin y skin yellow, entirely covered with patches of dark orange- 
russet. October and November. A delicious stewing Pear. 
lou Morceau. Fruit large, irregular-obovate ; eye open, in a 
2 ve basin ; skin smooth, pale greenish-yellow with light russet ; 
flesh white, melting, buttery, and finely flavoured. December. 
A Pear of great excellence. The tree succeeds as a standard in 
southern parts, but requires a wall in cold and exposed situations. 
