VARIETIES. 219 



Some discrepancy of the authorities in regard to the names of 

 this variety, have produced a little embarrassment. M. Cappe 

 pronounces the Louise Bonne d'Avranehes quite distinct, in which 

 decision Mr. Downing, in an account of his visit to Paris, coin- 

 cided ; but in his fruit-book he gives the names as synonyms. 



It is a native of the Isle of Jersey, where it is produced in higher 

 excellence than elsewhere. 



It has an upright habit of growth, is easily distinguished by its 

 dark purplish shoots, a little flecked with light grayish spots. 

 On the Quince, it is an abundant and early bearer, and its flavor 

 is much improved on that stock. When, however, the trees of this 

 variety on the pear-stock have attained considerable age, there 

 does not seem to be much difTerenec in quality between the fruits 

 grown on both stocks. When it is allowed to fruit too heavily, 

 or when grown on very young trees on pear-stocks, there is a ten- 

 dency to astringeney, especially in the skin. On the Quince, it 

 does not readily take the pyramid form, its prolific nature crowd- 

 ing the wood-buds into fruit-buds, causing a deficiency of branches. 

 To fill out the cone, it must be more heavily cut back than other 

 kinds, to force the dormant buds to push, and form radial branches. 

 The fruit should be very much thinned, as mucli more will set 

 than can be perfected. 



The fruit should be picked as soon as the stem will cleave with- 

 out breaking, as its astringeney is increased by ripening on the 

 tree. This pear is the most abundant in sprightly, subacid, cham- 

 pagne-flavored juice, of all pears. Its thick skin materially serves 

 to retain this juice, retarding evaporation : and although considered 

 by some an objection, it is essential in preserving the excellence 

 of the fruit. The fruit is often of a beautiful crimson color on the 

 sunny side. 



