188 DESCRIPTIVE LIST OF PEARS. 



SELECT DESCRIPTIVE LIST OF PEARS, 



Continued from page 123, Part III. 



BEURRE D'ANJOU. A first-rate Autumn pear, imported from France by Col. 

 Wilder, of Boston : fruit rather above medium size ; obovate ; skin greenish 

 yellow, a little clouded with russet ; flesh very fine grained, buttery, and melt- 

 ing, witli a rich, sprightly vinous flavour. 



BEZI DE LA MOTTE, Bein Armudi, Beurre Blanc de Jersey. Fruit of 

 medium size, bergamot shaped, skin pale yellowish green, sprinkled with rus- 

 set dots ; flesh white, very fine grained, buttery and juicy, with a sweet per- 

 fumed flavour: an old Autumn variety, ripe in October. 



BISHOP'S THUMB. An old English Autumn pear, usually considered first- 

 rate : fruit rather large, oblong and narrow ; skin yellowish green, dotted with 

 russet, and tinged with red ; flesh juicy, melting, and of rich vinous flavour. 



BON CHRETIEN FONDANTE. A new Flemish pear, abounding with juice, 

 and having a refreshing and agreeable flavour ; skin pale green, mottled, and 

 dotted with russet : ripe in October. 



BUFFUM. A native orchard pear, from Rhode Island, of the Doyenne fami- 

 ly : fruit of medium size, oblong, ovate ; skin deep yellow, finely suffused with 

 bright red, and russet dots; flesh sweet, and excellent : ripe in September. 



COMPTE DE LAMY, Beurre Curie, Dingier, Marie Louise the Second. A 

 rich Flemish Autumn pear, of medium size, roundish obovate ; skin yellow, 

 with a brownish red cheek, and russety ; flesh melting and high flavoured. 



DUCHESSE DE MARS, Duchess of Mars. A French autumn pear of medium 

 size, obovate ; skin dull yellow, partially covered with brown russet, with a. 

 dull red cheek ; flesh very melting, and of a rich perfumed flavour. 



DUNMORE. A truly admirable and hardy pear from the garden of the London 

 Horticultural Society. Fruit large, oblong obovate ; skin greenish, speckled 

 with russet ; flesh buttery, melting, and rich : ripe in September. 



EYEWOOD. A hardy and prolific seedling of Mr. Knight's. Fruit of me- 

 dium size, oblate or flattened ; skin much covered with russet ; flesh buttery, 

 rich, and melting : in October and November. 



FONDANTE VAN MONS. An excellent melting pear, introduced by Mr. Man- 

 ning. Fruit of medium size, roundish ; skin pale yellow ; flesh white, juicy, 

 sweet, and palatable : towards the end of October. 



JALOUSIE DE FONTENAY VENDEE. A fine autumn French pear, of medium 

 size; turbinate, or obtuse pyriform ; skin dull yellow, and green, with red 

 cheek, marked with russet ; flesh melting, with a rich flavoured juice. 



LAWRENCE. A seedling winter pear, from the nursery of Messrs. Wilcomb 

 & King, Flushing. Fruit rather large, obovate ; skin yellowish green, with 

 patches of brown ; flesh melting, and rich : from November to January. 



PARADISE D'AUTOMNE. A newly imported early autumn pear, of large 

 size; pyriform, tapering into the stalk; skin dull yellow, russeted; flesh white, 

 fine grained, melting, and luscious. 



PETRE. This fine autumn variety, originated in the old Bartram Botanic 

 Garden, near Philadelphia, from a seed furnished by Lord Petre of London, 

 in 1735. Fruit of medium size, obovate ; skin pale yellow, marked with green- 

 ish russet ; flesh fine grained, and melting, with a perfumed high flavour. 



QUEEN OF THE Low COUNTRIES, Reine des Pays Bas. Fruit large, broad 

 pyriform ; skin dull yellow, mottled with russet, and overspread with fine dark 

 red ; flesh melting, with a rich sub-acid vinous flavour: early in October. 



ROSTIEZER. A German pear of medium size ; oblong pyriform ; skin yel- 

 lowish green, with reddish brown cheek, and light coloured dots; flesh juicy, 

 melting, sweet, and palatable: in September and October. 



ST. GHISLAIN. An excellent Belgium autumn pear, introduced by S G. Per- 



