THE PEAR TREE ] 225 



45. GENERAL TOTLEBEN. The tree is vigorous, with 

 slender spreading and often contorted branches, and 

 is well productive. Thrives well in all situations. The 

 fruit is large or very large, pear-shaped with a very 

 long and curved stalk. The colour is greenish yellow 

 or dirty yellow, dotted or marbled with grey and rust. 

 The flesh is melting, buttery, very sweet with a very 

 aromatic and pleasant flavour. The fruit is cut in the 

 second or third week of September, and matures in 

 October. It is an excellent pear for the amateur, but 

 keeps too badly to be suitable for the market. 



46. CONSEILLER DE LA CoUR Or MARECHAL DE 



LA COUR. The tree is very vigorous, with a spreading 

 pyramidal habit, and grows to a large size. Thrives 

 well in all situations and is very productive. The fruit 

 is produced singly or in pairs, is pear-shaped, with 

 stalk slightly depressed, and has a thick and rough 

 skim The colour is yellowish green, dotted grey and 

 often splashed fawn. The flesh is white, juicy, but rather 

 firm, sugary but often strongly acid. The fruit is cut 

 towards the close of September and matures in October 

 and keeps well, but is not a fruit of quality. 



47. CURE' or POIRE DE FRANCE, or BELLE DE 

 BERRY, or DEL CURATO. This pear is probably of Italian 

 origin, renamed in France. The tree is very vigorous, 

 with a spreading pyramidal habit, and dark dull green, 

 leathery, rounded leaves. Thrives well and is well 

 productive in all situations. The fruit is produced singly 

 or in pairs, it is pear-shaped, very long, bumpy or 

 gibbose towards the stalk, and generally with a well 

 marked furrow along its side. The stalk is short, but 

 thick and inserted obliquely. The colour is lemon yellow, 

 rarely flushed light rose towards the sun. The flesh 

 is white, half- melting, sweet, with a grateful vinous 

 flavour and fine fragrance. The fruit is cut in the first 

 or second week of October and matures in October 

 or November, but keeps very well and improves in 



