52 



THE DICTIONARY OF GARDENING, 



Pear continued. 



Grossc Calebasse. Fruit of immense size, pyriform ; eye small, 

 in a deep basin ; skin pale grey-russet, slightly flushed. A good 

 stewing Pear, recommended for its size. 



Hacon's Incomparable. Fruit medium, roundish ; eye small 

 and open ; skin greenish-yellow, with numerous spots of russet ; 

 flesh white, sweet, melting, and rich. December. An excellent 

 dessert Pear. Tree hardy, good for a wall or an espalier. 

 Huyshe's Bergamot. Fruit large, oval ; eye small and open ; 

 skin pale yellow, covered with brown-russet ; flesh melting, 

 juicy, with a sweet and fine flavour. November. A very delicious 

 Pear. 



Jargonelle. Fruit medium, pyriform ; eye large and open, in 

 a slight depression; skin smooth, greenish - yellow, flushed; 

 flesh while, juicy, melting, and pleasant. August. One of the 

 earliest dessert Pears, but it only keeps good a few days. The 

 tree is vigorous, with a rather straggling, pendulous habit. 

 Jersey Gratloli. Fruit medium, roundish-obovate ; eye open, in a 

 small depression ; skin greenish- yellow, with numerous points 

 of russet, brightly flushed; flesh very melting, sugary, and pleasant. 

 October. A fine-looking and first-rate Pear, keeping but a 

 short time. 



Josephine de Malines. Fruit medium, short-pyriform ; eye 

 open, in a shallow basin ; skin greenish-yellow with russet, 

 flushed ; flesh yellowish, with a tinge of red, very melting, juicy, 

 and highly perfumed January to March. A late Pear, of the 

 highest merit. It succeeds well on the Quince, and is very 

 prolific as an espalier or a bush. 



Knight's Monarch. Fruit medium, roundish ; eye small and 

 open, in a bossed basin ; skin greenish-yellow, with numerous 

 points of russet ; flesh very juicy, buttery, melting, and finely 

 flavoured. December and January. A most delicious late Pear. 

 Louise Bonne of Jersey. Fruit medium, pyriform ; eye 

 small, in a deep basin ; skin smooth, yellow-russet, brightly 

 flushed ; flesh white, buttery, melting, and rich. October and 

 November. A very good and pretty Pear. The tree is a good 

 bearer, and succeeds as a standard. It grows well on the 

 Quince. 



Madame Andrd Leroy. Fruit very large, long-pyriform ; eye 

 large and open, in an uneven basin ; skin greenish-yellow, with 

 patches of grey-russet ; flesh very melting, juicy, and highly 

 flavoured. October and November. A very delicious and fine 

 Pear, one of the best new sorts. 



Madame Baptiste Desportes. Fruit large, slightly bossed, 

 roundish ; eye small and open, in a deep basin ; skin yellow, with 

 numerous dots and patches of russet ; flesh very juicy, melting, 

 with a fine perfume. October. A very excellent Pear. 

 Madame Treyve. Fruit large, bossed, obovate ; eye small and 

 open, in a deep basin ; skin greenish-yellow, with numerous 

 points of russet, brightly flushed; flesh white, melting, juicy, 

 and very rich. September and October. A hardy and excellent 

 sort, fruitful as a standard, and good for a wall. Succeeds as a 

 pyramid on either the Pear or Quince. 



Magnate (Rivers'). Fruit large, pyriform, even and symmetrical 

 in outline ; eye open, or nearly so, even with the surface ; skin 

 covered with dark brown-russet, mottled yellow where shaded ; 

 flesh yellow, melting, richly flavoured. October and November. 

 Tree robust, hardy, stronger than LOUISE BONNE OF JERSEY, from 

 which it is a seedling. 



Marchal de Conr. Fruit large, irregular-pyriform ; eye large 

 and open ; skin pale yellow, thickly covered with patches of dull 

 russet ; flesh white, buttery, melting, with" a sweet, r'ch flavour. 

 October and November, A very fine and delicious Pear. 

 Marie Benoist. Fruit large, roundish ; eye small, in a somewhat 

 deep basin ; skin greenish-yellow, entirely covered with brown- 

 russet; flesh white, buttery, sweet, melting, and very juicy. 

 January and February. A very good late Pear, large, and a good 

 bearer. 



Marie Louise. Fruit large, regular-pyriform ; eye small and 

 open, in a deep basin ; skin greenish-yellow, with brown-russet ; 

 flesh white, buttery, and most richly flavoured. October and 

 November. One of the most delicious Pears in cultivation. On 

 a wall, the fruit attains a large size, and is invariably of good 

 flavour. 



Marie Louise dlTccle. Fruit medium size, obovate ; eye large 

 and open, in a pretty deep basin ; skin greenish-yellow, with 

 brown-russet; flesh melting, very juicy, buttery, with a fine 

 aroma. October. A good Pear, though not to be compared with 

 MARIE LOUISE. 



Maud Hogg. Fruit medium, obovate ; eye open, in an irregular 

 basin ; skin covered with brown-russet, slightly flushed ; flesh 

 juicy, sweet, buttery, and rich. December. 



Napoleon. Fruit large, obovate ; eye almost closed, in a small 

 basin ; skin greenish-yellow, with numerous small points of 

 russet ; flesh white, tender, very juicy, melting, and sweetly 

 flavoured. A most refreshing and good Pear, with fine aroma. 

 Ne Plus Meuris. Fruit medium size, very much bossed, 

 roundish ; eye half-open, generally prominent ; skin greenish- 

 yellow, with numerous dark russet specks ; flesh white, juicy, 

 melting, and richly perfumed. January to March. A very 

 excellent late Pear 



Pear continued. 



Nouveau Foiteau. Fruit large, obovate ; eye almost closed ; 

 skin greenish-yellow, freckled with russet ; flesh white, melting, 

 very juicy, with a fine flavour. November. A very good Pear, 

 keeping only a short time. 



Nouvelle Fulvie. Fruit medium, pyriform, very much bossed ; 

 eye almost closed, in a pretty deep basin ; skin yellow, thickly 

 covered with dull russet, sometimes flushed; flesh white, 

 juicy, melting, with a rich perfume. November and December. 

 A first-rate Pear. The tree is hardy, and grows welL 



Olivier de Serres. Fruit medium, bossed, roundish ; eye large, 

 and closed, in a deep basin; skin dark orange-russety ; flesh 

 white, juicy, very melting, deliciously flavoured. January. A 

 Pear of great merit. 



Passe Colmar. Fruit medium, short-pyriform ; eye open, in a 

 wide basin ; skin green, with numerous points of russet, changing 

 to greenish-yellow-russet, flushed when it ripens ; flesh very juicy, 

 melting, most richly flavoured. November and December. A 

 good and well-known dessert Pear. The tree succeeds admirably 

 on the Quince as a bush or pyramid; it requires a wall in 

 cold localities. 



FIG. 53. PEAR PASSE CRASSANB. 



Passe Crassane. Fruit medium, roundish-obovate ; eye large 

 and open, in a pretty deep basin ; skin greenish-yellow, with 

 numerous dots of brown-russet ; flesh rather gritty, half- 

 melting, but finely perfumed. January to March. One of the 

 finest late Pears known. See Fig. 53. 



Pitmaston Duchess. Fruit very large, irregular-pyriform ; eye 

 large and open, in a wide basin ; skin greenish-yellow, with 

 patches of dull russet, sometimes fine lemon-yellow colour ; flesh 

 white, melting, very juicy, and excellent. October and November. 

 A very handsome Pear, of first quality. The tree grows well 

 on the Pear, and also on the Quince, and succeeds as a standard, 

 on a wall, as an espalier, or in an orchard-house. 



Red Doyennd. Fruit medium, obovate ; eye small and closed ; 

 skin greenish -yellow, entirely covered with reddish-russet, 

 slightly flushed; flesh white, buttery, melting, and richly 

 flavoured. November. An excellent dessert Pear. 



Rousselet de Rheims. Fruit small, pyriform ; eye small and 

 open, almost even with the surface ; skin greenish-yellow, freckled 

 with russet, slightly flushed ; flesh white, half-melting, juicy, with 

 a delicious, refreshing perfume. September. A fine, early Pear, 

 keeping but a short time. 



Rousselet Enfant Prodigne. Fruit medium, irregular- 

 obovate ; eye large and open, in a somewhat deep and uneven 

 basin ; skin smooth, deep green, with numerous dots of russet ; 

 flesh not very melting, rather gritty, but juicy, and finely 

 flavoured. November. A very nice acidulous Pear. 



St. Germain. Fruit large, bossed, obovate ; eye small, set in a 

 bossed depression ; skin greenish-yellow, with numerous mark- 

 ings of dark russet; flesh very juicy, melting, slightly gritty, 

 richly flavoured. December and January. A good winter Pear. 



Seckel. Fruit small, short-pyriform ; eye small and open, level 

 with the surface ; skin brownish-red ; flesh juicy, melting, with 

 a rich aromatic flavour. October. A most delicious and much- 

 esteemed little Pear. The tree bears well as a pyramid or 

 standard on the Pear stock, or double-grafted, but does not 

 succeed on the Quince. 



Soldat Laboureur. Fruit large, irregular-pyriform ; eye large, 

 almost closed ; skin pale yellow, covered with small points of 

 russet; flesh juicy, melting, buttery, and pleasant. November. 



Souvenir du Congres. Fruit very large, bossed, pyriform ; eye 

 large and open, in a deep basin ; skin yellow, covered with reddish 

 russet; flesh tender, melting, juicy, with a rich vinous flavour. 

 September. A delicious Pear, highly esteemed ; excellent on 

 a wall. 



Suffolk Thorn. Fruit medium, roundish ; eye small and open, 

 in a deep basin ; skin pale yellow, covered with grey russet ; 

 flesh white, juicy, very melting, and finely flavoured. October. 

 A first-rate Pear. 



