DESCRIPTIVE LIST OF PEARS. 121 



as one of the best in cultivation. The tree is a great bearer, comes early 

 into cultivation, and the fruit will keep till March. Fruit large, turhmate; 

 skin of a delicate pale green, dotted with russet, which becomes of a deeper 

 yellow at maturity ; flesh whitish, fine, very juicy, perfectly melting, and 

 \ery extraordinarily rich, sweet, high flavoured and excellent. 



BKUHRE DIEL, Diefs Butterbirne, Dorothce Royalty Beurre de Yelle, 

 Beurre Roy ale. Poire de Melon. Beurre Incomparable of some. This 

 ranks amongst the best of Pears. The tree is of vigorous growth ; fruit, 

 when in perfection, four inches long, and three inches broad ; the skin at 

 maturity is bright orange, with reddish russet ; flesh clear white, melting, 

 juicy, and of a delicious aromatic flavour; from November to January. 



BEURRE RANGE, Beurre Epine, Hardenpont de Printemps. This is said 

 to be a first-rate Pear. The tree is vigorous, and a good bearer; fruit mid- 

 dle sized, oblong ; skin deep green, with russetty specks ; flesh green, 

 melting, having a rich delicious flavour, with very little acid. It shrivels 

 in ripening, but will keep till April. 



BEZY VAET, Bezy de Saint Vanst. A most excellent Pear, somewhat 

 the shape of the Swan's. Egg, but larger ; skin dull green, covered with 

 russetty spots ; flesh yellowish ; perfectly melting, sweet and agreeably 

 perfumed ; at perfection in November and December. 



CATILLAC. Fruit very large, rather turbinate ; pale yellow, stained with 

 red; flesh firm and breaking; its flavour astringent; an excellent baking 

 Pear; from November to April. Specimens of this variety have been 

 known to weigh upward of two pounds. 



CHAUMONTEI., Bezy de Chaumontelle, Poire de Chaumontelle, Beurre 

 d'Hiver. This noble old variety is a fruit varying in size, from large to 

 very large ; its colour at maturity yellow, tinged with brownish red next 

 the sun ; its form variable ; flesh melting, juicy, sweet, musky, excellent ; 

 in season from November to February. 



COLMAU, Colmar Souverain. Poire Marine, Bergamotte Tardive, Incom- 

 parable- This fruit is rather large ; skin smooth, of a green colour, 

 changing to 4 yellow at maturity ; form pyramidal ; flesh melting, juicy, 

 saccharine, and of excellent flavour. The fruit is in perfection from No- 

 vember to February. 



COLUMBIA, Columbian Virgalieu. A large native pear of oblong or 

 pyramid form, and fine yellow colour, tinged with red ; flesh rich, firm, 

 juicy, and excellent ; from November to January. Tree productive and 

 of very handsome form. 



EASTER BEURRX, Bergamotte de la Pentecote, Beurre d'Hiver de Brux- 

 elles, Doyenne d'Hiver, de Bruxelles, Bezi Chaumontelle Tres Gros. Of 

 all the late keeping Pears, this is considered the best (for England.) Fruit 

 large, roundish, oblong; colour green, but yellow at maturity, with specks 

 of russet brown ; flesh yellowish white, perfectly buttery and melting, also 

 extremely high flavoured ; it is eatable in November, and will keep till 

 May ; it is a most profuse bearer, on a quince stock. 



ECHASSERY, Bezy de Chassery, Bezy de Landry, Poire d'(Etif,Ambrette, 

 Walnut, Tilton of New-Jersey. Fruit middle size, of a roundish turbinate 

 figure, something like a Citron, or the Ambrette ; skin smooth, greenish 

 yellow, with grey specks ; flesh melting, juicy and delicious ; from Decem- 

 ber to March. 



