THE PEAR TREE ] 235 



brown. The flesh is gritty towards the core, pale-yellow 

 or cream, half-melting, juicy, sweet and markedly 

 acidulous. It is rather poor in flavour. The fruit is cut 

 late in November and matures in January or February, 

 but keeps until April, and is best eaten cooked. 



80. BERGAMOTTE DE PARTHENAY. The tree is very 

 vigorous, and attains a large size with a pyramidal 

 habit, and large roundish, thick foliage. It is little 

 productive. The fruit is very large or enormous, shaped 

 like Bergamotte Esperen, with a rather rough, yellowish 

 green rind. The flesh is rather coarse and gritty, but 

 juicy sweet and fragrant. The fruit is cut late in 

 November and matures in February or March. This is a 

 kitchen pear of fairly good quality. 



81. CATILLAC or CADILLAC or CHARTREUSE or GROS 

 MONARQUE. The tree is vigorous and tall, with spreading 

 branches. Prefers the shade and is very productive. The 

 fruit is large or very large, obtusely top-shaped with a 

 depressed stalk. The skin is rough and thick, yellow, 

 deeper yellow towards the sun, with a dark red flush, and 

 dotted and marbled fawn. The flesh is white, often 

 gritty, firm, sugary and faintly perfumed. The fruit is cut 

 late in November and matures in December- April. This 

 is a cooking pear of good keeping quality. 



Besides the above sorts of pears, many others have 

 been introduced in these Islands during the last years, 

 but so far they are very little grown, and it is not possible 

 as yet to express an opinion as to their qualities under 

 local cultivation. They are: De la Forestrie, Bergamotte 

 Arsene Sannier, Lincoln d' hiver, Bergamotte d' 6te, 

 Premices de Maria Laseur, Lucrative or Seigneur Espe- 

 ren, Graslin, Idaho, Parrot, Wilder, Buerr6 Supreme, 

 Doyenne d' automne, Roi Charles de Wurtemberg, 

 Buerre gris d'Amboise or Buerre dore, Belle de Lesquin, 

 Belle Angevine, Suzette de Bavay, KiefTer's Seedling, 

 Bel Present d' Artois, Compte de Lambertye, Prevost, 



