THE PEAR TREE ] 231 



with a long depressed stalk. The colour is light greenish 

 yellow or pale yellow, without any flush. The flesh 

 is white, of very fine texture, melting, sweet with a 

 delicious flavour. The fruit is gathered in the first week 

 of November and matures in December, but keeps 

 well to January. This is a first class pear for the 

 amateur, but unfortunately its appearance is not attractive 

 for the market. 



66. WINTER BON CRETIEN. The tree is very 

 vigorous and productive. The fruit is generally produced 

 in pairs, and is large or very large, pear-shaped, of a 

 beautiful yellow colour, without any flush. The flesh is 

 cream-coloured, rather firm, sugary, with a 'delicate 

 acidity and fine aroma. The fruit should be cut late in 

 October and matures in November- December, but keeps 

 in good condition until January or February. It is good 

 as a dessert pear, but is more suitable for cooking. 



67. BEURRE' HENRI COURCELLES. The tree is fairly 

 vigorous, with long branches and small pointed foliage. 

 It is well productive. The fruit is generally produced 

 in clusters of two or more; it is top-shaped, with a 

 thick stalk rather depressed. The skin is often uneven. 

 The colour is yellowish green or light yellow. The 

 flesh is white, of fine texture, half-melting, sweet, with 

 a very pleasant and peculiar flavour. The fruit is 

 gathered in the second or third week of November 

 and matures in January, but keeps well until March. 

 It is a desirable fruit for the market as well as for the 

 amateur. 



68. MARTIN SEC or ROUSSELET D'HIVER or 

 CANNELLINO DEI VENETI. The tree is fairly vigorous 

 when grown on deep soils but prefers the pear stock. 

 The fruits are small or middling, pear-shaped, with 

 a long stalk. The colour is yellow entirely covered 

 with shining bronze. The flesh is yellowish, half- in el ting, 

 sweet and highly aromatic. The fruit is cut in the first 

 week of November and matures in December- January. 



