PEA 



435 



PEA 



Fig. 113.— (P. 434.) 



half long, calyx large and open, basin | 

 very slightly furrowed. The quality of! 

 the fruit, though not " first rate," is such 

 as with its constitution and productive 

 habit must insure this variety extensive j 

 cultivation. I 



Beurre De Ranz, of Thompson.' 

 Beurre Range, of Lindley. (Fig. 1 16.) 

 This is a Flemish pear, and obtains its 

 name of Ranz from the district in which 

 it originated. It is one of the longest 

 keepers, not being in perfection until 

 spring. Few pears have received more 

 unqualified praise both here and in Eu-. 

 rope. The outline is pyriform or pear- 

 shaped. Skin coarse and always green, 

 with brownish dots. Stem upwards of an 

 inch long. Eye quite minute and but 



little depressed . Flesh melting, abound- 

 ing in rich and highly flavoured juce. 



Beurre Diel, of Thompson, 

 Lindley, and others. (Fig. 117.) "This 

 variety, known by a dozen different 

 names, of which that above is most 

 generally used, and should be alone, 

 is one of the many excellent seed- 

 lings of Van Mons, and named by 

 him after Doctor Diel, a conspicuous 

 amateur fruit cultivator. It has few 

 superiors in its season, September to 

 November (or even December in some 

 climes). We sometimes see specimens 

 much larger than our drawing, and with 

 less elevation of shoulder, but the 

 sketch affords a fair idea of its average 

 size and appearance. Its habit is ro- 



