A CHAPTER ON MODERN PEARS. 



riform. Stem — set without much de- 

 pression, on one side. Calyx — open, 

 in shallow furrowed basin. Chlor — 

 dull green, skin rough, covered with 

 coarse russet traces and points. 

 Fl2sh — melting and juicy, flavor — 

 sprightly saccharine, pleasant. Sju- 

 son — Middle of October. 



Beurrk Axdusson". — Size — me- 

 dium, two and a half inches long by 

 two and a half inches in diameter. 



Beiirre A>idusson 



Form — obovate, acute pyriform, tapering 

 rather abruptly into the stalk. Stem — 

 short, stout, fleshy at the point of junc- 

 tion, set in an irregular manner. Calyx — 

 large open, in a shallow basin. Color — 

 yellowish green at maturity, with a dull 

 red cheek on the sunny side, and covered 

 with numerous russet dots. Flesh — melt- 

 ing, tender, juicy. Flavor — rich sub-acid, 

 slightly perfumed with rose. Season — 

 ripens from the first to the fifteenth of Oc- 

 tober. Quality — ''very good." 



Saint Nicholas. — Size — large, three 

 inches and a half long by two and a quar- 

 ter in diameter. Form — oblong pyri- 

 Saint Nicholas f^^.^^^ I_j^g ^^^^^ tapering gradually into the 



stem. Stem — short, thick, wrinkled at the base, curved. Calyx — small, open, in broad flat 

 basin. Color — greenish jj^ellow, clouded with a thin covering of russet. Flesh — melting 

 and juicy. Flavor — rich sub-acid, slightly perfumed, with some astringency next the 

 skin. Season — October, first to fifteenth. Quality — " very good." 



Should this variety prove good as a standard, it will be a desirable market fruit. The 

 French catalogues describe the size of the Saint Nicholas as "petit," small, hut it has 

 here uniformly borne large fruit. 



ENNE GRis d'hiver Nouveau. — Size — rather below medium. Form. — obovate, 

 , pyriform. Stem — short, stout, inserted in a slight depression. Calyx — very 



