m 



lent; Bearre Bosc, south wuU, quite melting, very juicj, sweet, 

 and well flavoured, excellent for the season ; Ne plas Meuris, 

 south wall, of good size, cold, inferior, and lacking in flavour ; 

 Crlou Morceau, south wall, pretty good; Moorfowl's Egg, 

 standard, inferior; an unnamed standard fruit, having the appear- 

 ance of Hessle ; Comte de Lamy, south wall, most delicious, and 

 of good size; Dunmore, standard, decayed; Louise Bonne, 

 standard on quince stock, very small, watery and inferior; 

 White Doyeime, standard, proved to be Red Doyenne, coarse in 

 texture, crisp, and very inferior, but with high aroma ; Winter 

 Windsor, standard, quite crisp ; Passe Colmar, standard, juicy, 

 sweet, and pretty good, of good size, and remarkable from a 

 standard so far north ; Old Colmar, standard, melting, juicy, 

 sweet, and very good, — is it not Beurre de Ranee, if from a 

 standard? Bearre Diel, west wall, coarse and inferior in flavour; 

 Easter Beurre, west wall, not ripe ; Black Worcester and 

 Marquise, both from standards at Thirkelby. — From ]\Ir. 

 Slater, Malton : Fondante d' Automne, decayed ; Passe Col- 

 mar, standard, small, inferior ; Marie Louise, standard, good ; 

 Plemish Beauty, standard, decayed; Dutch, proved to be 

 Marie Louise; Comte de Lamy, excellent ; Beurre d'Arembergr, 

 standard, small and inferior; Old Colmar, standard, very much 

 cracked, and acid ; Jersey Gratioli, standard, almost melting and 

 good ; Seckle, south wall, very good, and of excellent flavour ; 

 Beurre d'Amanlis, standard, small, very poor specimens, the 

 variety not seeming to be adapted for the climate, as a standard ; 

 Winter KTelis, standard, melting, but not rich, rather inferior; 

 White Doyenne standard, proved to be Red Doyenne, juicy and 

 inferior in flavour; and an unnamed sort which proved to be 

 Achan, standard, crisp, juicy, sweet, but not melting, required a 

 better season.— From Mr. Thomas English, Raithwaite: Van 

 Mons Leon Le Clerc, south wall, in a sheltered valley close to 

 the sea, in deep alluvial soil, large, considerably russeted, only 

 half melting, and not of good flavour; Catillae; Louise Bonne 

 of Jersey, standard, small but good, cracks a good deal on clay 

 at Malton. 



From the Society's Garden there were:— Willermoz. half 

 buttery, of good flavour, and aroma; Princess Charlotte, good, 

 like Passe Colmar in flavour ; Oken d'Hiver, rots without ripen- 

 ing, crisp ; Knight's Monarch, sweet, of good flavour ; Pomme 

 Poire, inferior ; Margchal de la Cour, not good ; Beurre Del- 

 fosse, very melting and sweet, bat not rich in flavour; Bergar 



