PEARS. 83 



No. 73. Bourgmestre, of Boston. A pear of 

 large size, very long, round at the blossom end, ta- 

 pering gently to a point at the stem, which is long 

 and fleshy at its junction with the fruit ; the skin 

 greenish yellow, (on a quince stock it has a bright 

 red cheek ;) the flesh juicy and pretty good, but not 

 rich. Ripe from November to January. This is not 

 the Bourgmestre of the London Horticultural So- 

 ciety's Catalogue. We were inclined to discontinue 

 its cultivation ; but its abundant bearing, great size, 

 and beautiful appearance, the two last seasons, have 

 induced us to continue it for further investigation. 



[''Vicar of Winkfield," of the London Catalogue. The 

 above is a fine market fruit.] 



No. 74. Catillac. This is one of the old 

 French baking pears ; it is very large, flat and round 

 at the crown, diminishing rapidly to the stalk, which 

 is an inch in length, obliquely inserted ; the skin of 

 a light green, nearly yellow when ripe ; the flesh 

 hard and suitable for baking from November till 

 April ; very productive. 



No. 75. Surpasse St. Germain. Introduced 

 into England from Flanders, by the late John Brad- 

 dick, Esq. It is of medium size, round at the crown, 

 tapering to the stem, which is obliquely planted ; it 

 is of very irregular form ; the skin is rough, yellow 

 mixed with dull brown ; the flesh coarse grained, 

 sugary and high flavored ; it produces abundantly, 

 and the fruit ripens in December and January. 



