PEA 



44J 



Fig. 119.— (P. 437.) 



PEA 



" green old age," at the Bartram Gar- 

 den, on the Schuylkill, three miles from 

 Philadelphia. It is the product of seed 

 contributed by Lord Pctr?' to the vene- 

 rable Bartram in 1735. We have fre- 

 quently heard Mr. Carr, a connection of 

 the Bartram family, and present owner 

 of the grounds, relate its history ; a 

 pleasing incident in which, was the pre- 

 sentation to Lord P. after the lapse of a 

 quarter of a century, of fruit, the pro- 

 duct of the identical seed he had con- 

 tributed. We do not think this pear 

 should be placed in the first class, yet 

 award it high praise, and advise its 

 extensive culture. The flesh is buttery, 

 aromatic, and closely resembles its pa- 

 rent the Beurre, or Butter. Fruit of 

 medium size, yeilowjoccasionally slight- 

 ly marked by russet dots. Stem an 



inch long, planted in some specimens 

 between elevated shoulders. Eye set 

 in a shallow basin. Ripe close of Sep- 

 tember, and admits of being kept seve- 

 ral weeks." — Rural Reg. 



Passe Colmar. Lind. : Thamp. : and 

 others. (Fig. 125.) For this, as well as 

 some other important varieties, we are 

 indebted to Hardenpont of Belgium. 

 It is in eating during winter, and as 

 our resources at that season are limit- 

 ed, is additionally valuable. There is 

 considerable variation in its outline. 

 The skin coarse, yellowish when ripe, 

 marked by minute russet dots. Stem 

 prominent, an inch or more in length, 

 inserted between elevated shoulders in 

 many specimens, in others with li..le or 

 no peculiarity of that kind. The flesh 

 is melting, abounding with rich arc- 



