150 Notes on some New Varieties of Fruits. 



DuMORTiER, an obovate formed, russety pear, with a rich, 

 sugary juice, and of fine quality. 



Vesouziere. a pear received under this name fruited 

 the past season, and proved to be a roundish, yellow pear, 

 melting, sugary, and delicious ; while one received under the 

 name of Vezouzier, from another source, was a large, dry, 

 coarse fruit, of a pyriform shape, rotting at the heart, and 

 though sweet, deficient in flavor. Whether there are two 

 distinct varieties, so unlike in quality, cultivated in Europe 

 under names so similar, or not, cannot at present be stated. 

 The great similarity in names tends rather to the supposition, 

 that that they were intended to designate the same variety. 

 If so, no means are now possessed to decide which of the 

 above descriptions is applicable to the variety ; neither is it 

 certain which of the above names is the correct one, though, 

 if they refer to the same variety, the last is probably so, 



Buerre' Triguer is a small, roundish formed pear, of a 

 yellow color, dotted with red spots, that has a short stem, 

 and is sweet and juicy, of a half-breaking texture. 



Beurre' Benoits. This is a round fruit, little elongated 

 at the stem, of a greenish yellow color, with a short, thick stem, 

 and with russet at the base ; high flavored, juicy, melting, 

 and good. The tree is a good grower. 



Poire d'Albret, a russet pear, of a pyramidal form, with a 

 stem three-quarters of an inch in length ; is melting, juicy, 

 and of a pleasant, subacid flavor. 



Adele' St. Dennis, a russet pear, of an obtuse, pyramidal 

 shape, with a stem an inch long, juicy and melting, of a 

 pleasant flavor, though somewhat astringent. 



Poire Seigneur. Form pyramidal, somewhat flattened, 

 color a greenish yellow, with a little bronze in the sun, with 

 brown specks and patches of russet about the calyx and 

 stem, the latter about three-quarters of an inch long ; flesh, 

 greenish white, melting, juicy, sweet, and good. Season, 

 October. 



Calebasse de Neckmann, is of a flattened obovate form, of 

 a reddish brown color, or yellow, mixed with red, sweet, and 

 breaking ; rots at the core, and very indifferent in quality. 



