Jannary 9, 1868. ] 



JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 



2!J 



the Btove, as it answered every requirement for many years 

 before this convenient mode of getting rid of an unsightly 

 object was effected. 



My employer says, that in an article on Arnott's stoves a 

 tribute should be paid to Dr. Arnott, who, having discovered 

 how by slow combustion the greatest quantity of heat can be 

 obtained from the smallest quantity of fuel, made known the 

 principle to the public, instead of turning it to his own ad- 

 vantage by a patent. JIany stoves called " patent " are con- 

 structed on this principle. 



A stove similar to the one I have described burns in the 

 lobby of the hall, and distributes a genial warmth throughout 

 the house, and another warms our large parish church. 



As gas is made on the premises, we have a constant supply 

 of good coke, but the value consumed in any one stove does 

 not exceed the amount I have named — los. — J. W. 



PEARS. 



5. Altuorp CiasANNE. — A dessert Pear of finest qnality. 

 Ripe from October to December. It was raised by T. A. Knight, 

 Esq., and first fruited in 1630. — (Fruit Manual, p. •2'6'J.) 



5. Altborp CraBanne. 



C. Amadotte. — Fruit medium-sized, 2J inches wide, and the 

 same in height, of a roundish obovate shape, and flattened at 

 the apex. Skin thin, of a pale green colour, which changes as 

 it ripens to clear lemon yellow ; but where exposed to the sun 

 it is of a deeper yellow, and faintly tinged with red. In some 

 parts it is thickly marked with rough, brown, russetty dots, 

 particularly round the eye, and sometimes it is entirely covered 

 with fine cinnamon russet, except on some parts that are 

 very much shaded, and then the ground colour appears. Eye 

 half open, with long acuminate segments, and placed in a 

 small and sometimes pretty deep basin. Stalk stout, Ij inch 

 long, obliquely inserted on the summit of the fruit, with a 

 fleshy protuberance on one side of it. Flesh yellowish white, 

 crisp and juicy, half melting like I'asse Colmar, and with an 

 nnuBually sugary, rich, and very strong musky or rather anise 

 flavour, which, as Diel says, " one seldom meets with." 



It ripens in the end of October, and continues in nse till 

 about the middle or end of December. 



The Amadotte has been long known in England. It is one 

 of the varieties. which Rea says "are choice Pears lately ob- 



tained out of France by the diligence of Sir Thomas Hanmcr. 

 It is said to have been discovered in a wood in Burgundy, 



6. Amadotte. 

 belonging to Lady Oudotte, and hence called Dame Ottdotte, 

 which has since been changed into Amadotte." 



7. Amande d'Etr. 

 7. Amande d'Etk. — Fruit somewhat about medium-sized 

 2J inches long, and 2i wide. It is of an obtuse pyriforiu shape, 



