304 NOTES ON NEW PEAES. 



Bergamotte Cadette, with which comparison should hereafter 

 be made with fruits grown under similar circumstances. 



Beurre de Bomjres. (Durandeau.) De Jonghe. 



Fruit large, pyriform. Eye open, in a shallow depres- 

 sion. Stalk about an iixch in length, scarcely of medium 

 thickness. Skin tolerably smooth, although covered with 

 light cinnamon russet ; sprinkled with pale gray dots, and 

 slightly tinged with bright red next the sun. Flesh white, 

 juicy and melting, with a rich, refreshing subacid flavour. 

 Season, October. 



Blanc Feme. Langelier. 



Rather large, obovate. Skin entirely covered with cinna- 

 mon-coloured russet. Stalk slender : rather more than an 

 inch in length. Eye shallow, open, with the segments of the 

 calyx projecting. Flesh yellowish-white, half buttery and 

 melting, tolerably rich and sugary. It is said to keep 

 sometimes till May or June, and on this account it deserves 

 cultivation ; for it is a much better Pear than the Fortunes 

 de Parmentier which will keep till that time, but has little 

 merit besides that property. 



Poire Clemence. De Jonghe. 



Fruit small, obovate, yellowish russet. Flesh yellowish, 

 scarcely melting, somewhat perfumed, but deficient in flavour. 

 It may, however, deserve further trial. Season, February. 



Gros Colmar de Van Mons. Langelier. 



Fruit large, Colmar-shaped. Stalk about an inch in 

 length, of moderate thickness. Eye closed with the seg- 

 ments of the calyx. Skin greenish yellow, sprinkled with 

 russet. Flesh yellowish white, melting, buttery, and rich. 

 The flavour resembles that of the Beurre Diel. 



Dumont Dumortier. (Stas.) -De Jonghe. 



Fruit scarcely middle-sized, obovate or oval. Stalk about 

 an inch in length, of medium thickness. Eye open, in a 

 slight depression, the segments of the calyx reclining on the 

 sides of the cavity. Skin smooth, pale yellow, sprinkled 

 with small brown dots. Flesh white, melting, buttery, 

 sugary, and rich, partaking of the flavour of the Passe 



