BEURRE' D'AREMBERG PEAR. 



FLOWERS. Large, yellowish white; petals oblong, recurved at the 

 edges, and tapering much to the claw, which 

 is long. 



FRUIT. Medium size, often large, about 

 three inches long and two and three quarters 

 in diameter: Form, obovate, slightly angular, 

 full at the crown, and tapering gradually to 

 the stem: Skin, somewhat rough, pale green, 

 becoming pale yellow when mature, russeted 

 around the eye, with many tracings and slight 

 markings of bright russet over the surface : 

 Stem, short, about half an inch, stout, knobby and uneven, green and 

 brown, fleshy at the base, and very obliquely inserted without any cavity: 

 Eye, small, closed, and deeply sunk in a smooth, funnel-shaped basin ; 

 segments of the calyx short, sometimes entirely absent : Flesh, yellow- 

 ish white, rather coarse, melting and very juicy : Flavor, exceedingly 

 rich, vinous, refreshing and delicious, with a high perfume : Core, large : 

 Seeds, large, roundish, plump, pale brown. 



The usual season of maturity is January, but it often ripens as early 

 as November, and, with little care, it may frequently be kept till Feb- 

 ruary. 



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