122 DESCRIPTIVE LIST OP PEARS. 



GLOUT MORCEAU, G'oux Morceaux* Beurre d'Aremberg. Roi de Wurt- 

 emburg, Gloria. Colmar d'hiver of Prince, and Beurre de Harden pout of 

 Downing. A very large BeUic variety, of jjreat excellence ; fruit of ovalish 

 form, pale green colour, inclining to yellow, with russctty specks and 

 blotches ; flesh whitish, firm, very juicy and excellent; in perfection from 

 November to March. 



LEWIS. This variety originated on the farm of Mr. I. Lewis, of Roxbu- 

 ry, Mass. The size is medium ; form somewhat globular ; skin, when 

 ripe, a greenish yellow; the flesh is white, very melting, juicy and excel- 

 lent; from November to March. The tree grows quick, and bears abun- 

 dance of fruit. 



LOUISE BONNE DE JERSEY, Louise Bonne d'Avranches. A large Pear ; 

 oblong; a good substitute for the old St. Germain,- skin yellowish green, 

 sometimes tinged wilh red ; flesh extremely tender, and full of an excellent 

 saccharine, well flavoured juice. A first-rate fruit, from October till after 

 Christmas. 



NEWTOWN VERGALEAU. A large Pear, of a yellow colour, with a very 

 short stalk ; the tree grows very crooked and of an irregular form, bending 

 by the weight of its fruit, which is excellent to preserve, or for baking ; 

 from November to January. Its productiveness renders it desirable in an 

 orchard. 



PASSE COLMAR, Fondante de Panisel, Passe Colmar Gris dit Precet, 

 Poire Precel, Passe Colmar, Epineux, Beurre Colmar Gris dit Precel 

 Beurre d'Argenson, Present de Malines, Colmar souverain, Ch<ipman r & 

 A most valuable Pear, of medium size, conical, flattened next the eye; skin 

 at maturity yellowish, sprinkled with russet, a tinge of red next the sun ; 

 flesh yellowish^ melting, rich and excellent. The tree is a good bearer, 

 and the fruit is in perfection from November to February. 



POUND PEAR, Black Pear of Worcester, Parkinson's Warden, Grands 

 Munarque, Livre, Groote Mogul, Gros Rattan Gris, Love Pear. Winter 

 Bell of Downing. Fruit very large, of a roundish turbinate figure ; skin 

 rough, covered with dull russet ; flesh hard and coarse, but excellent when 

 baked or stewed in winter. G rafted on a Pear stock, the tree bears so 

 abundantly, as to bend like a weeping willow. A specimen of this variety 

 was exhibited at the sixteenth annual fair of the American Institute, Octo- 

 ber, 1843, weighing 33 oz. 



PRINCE'S ST. GERMAIN. Fruit about medium size ; form obovate ; skin 

 russetty yellow, with dull red cheek ; flesh melting and good. Mr. Man- 

 ning says that its abundant bearing, and its ripening gradually in the house 

 during winter, renders it a very valuable market fruit ; good till after 

 Christmas. 



SURPASSE MARIE LOUISE, Pitt's Prolific Marie, Pitt's Marie Louise. 

 A large Pear ; oblong or calabash formed ; green, covered with brown yel- 

 low russet ; flesh melting and rich flavoured ; ripe in October and Novem- 

 ber. It is a very prolific bearer. 



SURPASSE ST. GERMAIN. Fruit of medium size ; round <*t the crown, 

 tapering to the stem : it is of very irregular form ; the skin is rough ; 

 colour yellow, mixed with dull brown ; flesh coarse grained, sugary, and 

 high flavoured ; good from November till January. 



SURFASSE VER.GALEAU. Fruit large, oblong, some specimens nearly 

 round ; the skin smooth, its colour yellow with a light red cheek ; flesh 



