AN ENCYCLOPEDIA OF HORTICULTURE. 



51 



Fear continued. 



melting, very juicy, sometimes richly flavoured. February and 

 March. A late and very valuable sort for dessert, succeeding 

 as a bush or standard, or on a west wall. It should be double- 

 grafted. The fruit does not always ripen ; but it is also good 

 for stewing. 



Benrrg Six. Fruit large, bossed, pyriform ; eye small, open ; 

 skin smooth, greenish-yellow, with patches of russet ; flesh very 

 juicy, melting, and good. October. 1 



Beurr6 Sterckmans. Fruit medium, short-pyriform ; eye open, 

 in a slight depression ; skin yellow-russet, brightly flushed ; flesh 

 white, very juicy, melting, and rich. December. A fine-looking 

 and excellent Pear. See Fig. 51. 



ery small, 



Jenrr6 Superfin. Fruit large, bossed, obovate ; eye very s 

 closed ; skin greenish-yellow, covered with reddish-russet ; 

 white, juicy, buttery, melting, and delicately flavoured. October. 

 A handsome and excellent fruit. One of the best Pears in cul- 



Blshop's Thumb. Fruit medium, long-pyriform; eye small, 

 open, level with the surface ; skin greenish-yellow, with numerous 

 patches of russet, sometimes flushed ; flesh juicy, melting, and 



moderately flavoured. An old favourite sort, ripe in November. 



Black Pear of Worcester. Fruit large, obovate; eye small, 

 in a deep basin ; skin rough, covered with very dark russety- 

 brown. December to March. An excellent stewing Pear. 



Bouvier Bourgmeister. Fruit medium, obovate ; eye small, 

 half -open ; skin pale yellow, spotted with bright russet ; flesh 

 buttery, melting, juicy, of very excellent flavour. November. 



British Queen. Fruit medium, short-pyriform ; eye small ; skin 

 smooth, orange-yellow, slightly flushed; flesh juicy, melti 

 buttery, and rich. October. Quality at times somewhat va 



Broompark. Fruit medium, roundish; eye small; skin dull 

 greenish-yellow ; flesh melting, juicy, buttery, with a rich, 

 musky flavour. January. An excellent winter sort. Tree very 

 hardy, vigorous, and an excellent bearer. 



Caroline Hogg. Fruit iurdium, roundish, or Bergamot-shape ; 

 eye open, in a large basin ; skin thick, brown-russet, flushed ; 

 flesh juicy, sweet, melting, and rich. December. A dessert 

 Pear of first quality. 



Catillao. Fruit very large, roundish ; eye open, in a deep basin ; 

 skin green, with numerous small points of dark russet, flushed 

 with brownish-red. One of the best culinary Pears in use all winter. 



CbaumonteL Fruit rather large, short-pyriform ; eye open, in a 

 deep basin ; skin rough, greenish-yellow, flushed ; flesh butterv, 

 melting, and richly flavoured, if grown in rich and warm sou. 



January. This sort is much grown in Jersey and Guernsey, 

 where it succeeds perhaps better than anywhere else. 



Citron des Cannes. Fruit medium, obovate ; eye small, closed ; 

 skin green at first, changing to pale yellow, flushed with russet ; 

 flesh white, juicy, very melting, and sweet. July and August. 

 One of the very best early sorts. 



Clapp's Favourite. Fruit medium, regular-pyriform ; eye large 

 and open ; skin greenish-yellow, with bright red ; flesh white, 

 juicy, rich, agreeably flavoured. August. A very delicious 

 American Pear. The fruit must be eaten soon after being 

 gathered. 



Comte de Lamy. Fruit small, roundish ; eye small, slightly 

 depressed ; skin greenish-yellow, flushed ; flesh white, melting, 

 juicy, and very pleasant. October. A dessert Pear of great 

 excellence. 



Conference Pear (Rivers'). Fruit large, long-pyriform, rounded 

 at the apex ; eye large and open ; skin smooth and shining, 

 dotted with russet ; flesh yellow, with a salmon tint ; stalk long. 

 September and early October. Named after the National Pear 

 Conference of 1885. 



Delices d'Hardenpont. Fruit large, obovate, long, irregular ; 

 eye small and open ; skin smooth, greenish-yellow, with pale 

 russet ; flesh white, melting, buttery, richly flavoured. Novem- 

 ber. A fine dessert Pear. 



Deux Scaurs. Fruit large, irregular-pyriform ; eye small and 

 open ; skin smooth, greenish-yellow, russety ; flesh white, but- 

 tery, melting, very juicy, and finely perfumed. November. A 

 remarkably fine Pear, of good quality. 



Dprotb.ee Koyale Nouvelle. Fruit small, pyriform ; eye open, 

 in a small basin ; skin pale yellow-russet, slightly flushed ; flesh 

 melting, juicy, with a delicious flavour. October and November. 

 A very highly flavoured Pear. 



Doyenn6 Boussocb. Fruit very large, obovate ; eye open, in a 

 small depression ; skin pale yellow, with light russet ; flesh white, 

 juicy, melting, and rich. October. A very handsome Pear. 



Doyenn6 Delays. Fruit medium, roundish-obovate ; eye large 

 and open ; skin greenish-yellow, with reddish-russet on the side 

 exposed to the sun ; flesh very juicy, melting, and rich. December. 

 A very delicious, late Pear. Tree hardy and a good bearer. 



Doyenn6 dn Cornice. Fruit large, slightly bossed, obovate ; 

 eye small and open, in a deep basin ; skin greenish-yellow, 

 russet-flushed ; flesh white, buttery, melting, very juicy, highly 

 flavoured. November. One of the best Pears, requiring to be 

 gathered early. The tree is a healthy grower and an ex- 

 cellent cropper ; it forms a handsome pyramid on the Quince. 



Fear continued. 

 Doyenn6 Goubault. Fruit medium, short-pyriform : eye 



small, set in a deep basin ; skin greenish-yellow-ru$<jet flesh 

 juicy, melting, and pleasant January. A good winter Pear. 



Dr. Hogg (Rivers'). Fruit small, obovate, even in outline ; skin 

 patched with russet, brownish-red where exposed, changing to 

 bright red when ripe ; eye open, set in a shallow depression flesh 

 melting, slightly gritty at the core, very juicy, and of singularly 

 nch flavour. September. An enormous bearer ; the fruit is best 

 gathered a few days before it is ripe, and allowed to mature 

 indoors. A seedling from GANSEL'S BERGAMOT. 



Dncbesse d'Angouleine. Fruit large, sometimes very large, 

 much bossed, obovate ; eye open, in a deep basin ; skin greenish- 

 yellow, with large patches of dull russet ; flesh white, buttery, 

 melting, and finely flavoured. October and November. A very 

 fine, showy, and excellent Pear. Tree vigorous, healthy, and a 

 good bearer en the Quince. The fruits of this variety are largely 

 imported from France, to supply Co vent Garden and other markets. 



Ducbesse de Bordeaux. Fruit medium, roundish ; eye open, 

 in a deep basin ; skin brown-russet, flushed ; flesh juicy, melting, 

 and richly-flavoured. January. A late Pear, of great excellence. 



Durandean. Fruit large, regular-pyriform ; eye small and open ; 

 skin dull, reddish ; flesh white, melting, very juicy, with a pleasant 

 perfume. November. Handsome and good. 



FIG. 52. PEAR EASTER BEURR& 



Easter Beurre. Fruit large, obovate ; eye small, in a deep 

 basin; skin dull green, with numerous dots of dull russet ; flesh 

 white, buttery, very juicy, and finely perfumed. January to 

 March. One of the best late Pears. See Fig. 52. 



Emile d'Heyst. Fruit medium, bossed, short-pyriform; eye 

 small, set level with the surface; skin greenish-yellow, with 

 patches of russet ; flesh juicy, melting, with a rich, sugary flavour. 

 October. A Pear of the highest merit, but it does not keep long. 



Fertility (Rivers'). Fruit medium, obovate, greenish-russet, 

 flushed; flesh firm, moderately juicy. October. A fine Pear for 

 market. 



Flemish Beauty. Fruit large, obovate ; eye open, in a small 

 depression ; skin pale yellow, covered with patches of brown- 

 russet, slightly flushed ; flesh white, melting, and richly flavoured. 

 October. A very excellent Pear ; it should be gathered early. 



Fondante d'Automne. Fruit medium, handsome, obovate; 

 eye small and open ; skin pale greenish-yellow, with patches 

 of russet ; flesh white, melting, very juicy and rich. One of 

 the best October Pears. The tree is healthy, and a good bearer 

 as a standard. It forms a handsome pyramid on the Quince. 



Fondante de Malines. Fruit medium, roundish ; eye small, 

 in a deep b 

 flesh white, 

 November and December. A Pear of great excellence. 



Forelle. Fruit medium, short-pyriform ; eye small, half-open ; 

 skin smooth, pale yellow, with small points of russet, brightly 

 flushed with a fine vermilion-colour ; flesh white, buttery, melt- 

 ing, and pleasant. November. A very fine-looking Pear. Tree 

 hardy, and a good bearer. 



Gansel'S Bergamot. Fruit medium, roundish ; eye small and 

 open ; skin greenish-yellow-rnsset, flushed ; flesh white, juicy, 

 rather gritty, with a fine aroma. November. A very excellent 

 Pear, which requires a wall to bring its fruits to perfection. 



General Todleben. Fruit very large, irregular-pyrifonn ; eye 

 open, in a large basin ; skin yellow, with large patches of brown- 

 russet; flesh rosy, juicy, rather gritty, but melting, and with 

 a plea^nt flavour. December. A showy Pear, of good quality. 



Gilles o" Grilles. Fruit large, roundish ; eye open, in a deep 

 basin ; skin yellow, entirely covered with patches of dark orange- 

 russet October and November. A delicious stewing Pear. 



Olon Morceau. Fruit large, irregular-obovate ; eye open, in a 

 deep basin ; skin smooth, pale greenish-yellow with light russet ; 

 flesh white, melting, buttery, and finely flavoured. December. 

 A Pear of great excellence. The tree succeeds as a standard in 

 southern parts, but requires a wall in cold and exposed situations. 



in a deep basin ; skin greenish-yellow-russet, slightly flushed ; 

 e, juicy, melting, with the most delicious flavour. 

 and 



