A CHAPTER ON MODERN PEARS. 



The tree is of a very strong vigorous 

 habit, and succeeds well both on the 

 quince and pear stock. The fruit ad- 

 heres firmly until late in the season, 

 keeps well, and promises to sustain its 

 high reputation as a capital winter va- 

 riety 



IiVCONNUE Van Mons. — Form — ■ 

 oblong-pyriform. Size — medium . — 

 Stem — long, rather slender, one inch 

 or more in length, and set with- 

 out depression. Calyx — open, in ab- 

 rupt, rather deep basin, frequently 

 without segments. Color — dull j)ale 

 green, over-spread partially with traces 

 and dots of russet. Flesh — melting, 

 buttery and fine. Flavor — pleasant, 

 good, resembling a little the Glout 

 Morceau, but without astringency. 

 Season — December to February, keeps 

 well. Quality — "very good," and 

 will probably prove to be an excellent 

 late variety. 



It succeeds well on the quince stock, 

 and from which the fruit is much lai'- 

 ger and finer than from standards. 



FONDAXTE DE MaLINES. Siz: 



medium, 2^ inches long by two and 

 a quarter in diameter. Form — round- 

 ish obovate. Stem — long, set without de- 

 pression, sometimes curved. Calyx — 

 small, in a narrow furrowed basin, and 

 frequently without segments. Color — 

 pale lemon 3'^ellow, slightly marked with 

 patches and traces of cinnamon russet, 

 and with brownish red intermixed with 

 distinct spots of vermillion on the sun- 

 ny side. Flesh — white, buttery and 

 melting, a little granulous near the core. 

 Flavor — sweet, excellent. Core — rath- 

 er large. Siason — last of October. 

 Quality — promises to be classed as 

 "very good." A handsome fruit. 



Beurre de Waterloo. — Size — large, 



inches high by two and a quarter 



diameter. Form — obovate, obtuse py- 



