NEW PEARS. 



VAX MO.\s 1825. 



POIRE DAVr.IL. 



rather deeply sunk. Skin — pale yellow at maturity, with a few russet traces, and 

 occasionally a red cheek. Flesh — melting, juicy, and tender. Flavor — pleasant, sub- 

 acid, and rich. Season — October to November. Quality — " very f/ood,''^ if not " besty 

 Tree — a healthy, good grower; much of the habit of the Urhaniste, which it resem- 

 bles, both in foliage and fruit, but is clearly a distinct sort. 



Poire d' Avril. — Size — medium. Form — acute-pyriform, or turbinate. Calyx — 

 closed, set in rather broad basin, moderately sunk. Color — yellowish-green, some- 

 times with reddened cheek, and a little russeted in spots. Flesh — greenish-white, 

 breaking, and juicy. Flavor — YQ^^mhlmg Easter Beurre, but much inferior in rich- 

 ness. Season — February to April ; keeps well and appears to rijion without difficulty. 

 Core — small. Seeds — long, and pointed. Mr. Kivers, the English cultivator, classes 

 this variety among the Cooking Pears. Further trial may class it among the late 

 dessert fruits, of medium quality. 



DovExxE Robin. — Size — medium. Form — roundish, Bergamot shape. Stem — 

 rather long, planted without depression on a flattened surface. Calyx — small, mode- 

 rately sunk. Color — pale lemon-yellow, russeted at the stem and calyx, and pro- 

 fusely stippled with coarse dots. Flesh— white, fine, melting and juicy. Flavor — 

 sprightly, vinous, with pleasant astringency, like Doyenne cPEte, rich and good. Qual- 

 ity — " very cjoodr Core — medium size. Seeds — plump and fair. Season — Oct. 1st. 



I, 



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