226 [ THE PEAR 



quality. This is a very desirable pear both for the 

 amateur and for the market. It is an excellent dessert 

 pear, and is also perhaps the best pear for cooking. 



48. DOYENNE' DU COMICE. The tree is weak and 

 dwarf. The fruit is large, obtusely pear-shaped; the 

 colour is pale greenish yellow, mottled with rust with a 

 large pale pink flush. The flesh is creamy and very juicy, 

 with a very delicate flavour. It is cut in the first week 

 of October and matures in October-November. Un- 

 fortunately this good pear is rarely in fruit except on 

 adult trees, and even then its production is unreliable. 



49. FONDANTE DU PANiSEL. The tree is middling 

 in size, with slender tortuous branches, and is not 

 productive. The fruit is an irregular ovoid, with a 

 thick short stalk, inserted sideways on a protuberance 

 of the fruit. The colour is yellowish; the flesh is white, 

 melting, with a sweet delicious flavour. The fruit is 

 cut in the second week of October and matures in 

 October or November, but keeps well into December. 

 Would be an excellent pear for amateurs if it were more 

 productive. 



50. FONDANTE THIRRIOT. The tree is very vigorous 

 with numerous thick greyish branches. Dislikes the shade 

 as well as the full sunshine and is well productive. The 

 fruit is large, top-shaped, with a long curved stalk slightly 

 depressed. The colour is deep yellow, dotted grey, with 

 a large rose flush with red dots towards the sun. The 

 flesh is white, melting and juicy, with a pleasant acidulous 

 flavour. The fruit is cut in the second week of September 

 and matures in September-October. It is an excellent 

 pear for the amateur, but does not keep well enough for 

 the market, notwithstanding its rough and thick rind. 



51. SUCREE DE MoNTLU9ON. The tree is very 

 vigorous but rather dwarf, and is very productive. Thrives 

 better in sunny situations. The fruit is top-shaped or 

 round, and plump, with a long, slender and curved 



