232 [ THE PEAR TREE 



It is fairly good for the table, but is one of the best 

 pears for cooking. 



LATE WINTER PEARS. 



Mature sometimes in January, but more often in 

 February or March. 



69. BERGAMOTTE ESPEREN. The tree is very vigo- 

 rous, with a spreading pyramidal habit, and thrives best in 

 full sunshire, in the open. It is well productive. The fruit 

 is often produced in clusters of two or three, it is large, 

 or very large, top-shaped, plump, with a strong stalk 

 slightly depressed. The colour is light green or yellowish 

 green, dotted with brown and fawn. The flesh is white, 

 melting, of very fine texture, juicy, sweet, wijth a delicate 

 aroma. It is cut in the third week of November, or 

 later, and matures in February or March. Keeps very 

 well. It is one of the very best late winter pears. 



70. BERGAMOTTE HERTRICH. The tree is vigorous, 

 but rather, capricious as to productiveness. The fruit 

 is of the same size and appearance as Bergamotte 

 Esperen, and matures at the same time. It is often 

 marbled or streaked with rust. The flesh is of the 

 same rich quality, with a more decidedly vinous flavour. 

 It is a superior pear for amateurs. 



71. BERGAMOTTE RKNEE. The tree is vigorous 

 and well productive. Requires the full sunshine. The 

 fruit is large or very large, obtusely top-shaped, light 

 yellow, often marbled and dotted fawn and brown, 

 with a reddish flush towards the sun. The flesh is white, 

 melting, of the same quality as B. Esperen. Should 

 be gathered late as that variety, and matures in February 

 but keeps well till March or later. 



72. PASSE CRASSANE. The tree is fairly vigorous 

 and thrives best in the shade. It is fairly productive 

 when it reaches adult size. The fruit is large or very 

 large, rounded, with slightly depressed stalk and is of a 

 yellowish green colour. The flesh is white, half-melting, 



