274 THE MAGAZINE OF HORTICULTURE. 



cal with it ; but doubtful as to the correctness of the last 

 name, not finding it enumerated in any pomological work, 

 we delayed giving a description and engraving of the fruit. 

 We now find it figured and described in the Album de Po- 

 mologie, (Vol. III.) but we learn nothing in regard to its origin. 

 It is supposed to be a French variety, introduced into Belgi- 

 um ten or twelve years ago. 



The tree is a vigorous grower, and appears to do well upon 

 the quince. The tree has a fine pyramidal habit, and pro- 

 duces an abundant crop. 



Size, medium, about two and three quarters inches long, 

 and two and three quarters in diameter : Form, obtuse pyri- 

 form, somewhat flattened at the base, tapering regularly to 

 the stem end which is obtuse : Skill, very fair, smooth, deep 

 yellow, very broadly sufl^used with bright vermilion on the 

 sunny side, and dotted with a few pale gray specks : Stem, 

 long, one and a half inches in length, rather slender, little 

 swollen at the base, and inserted in a very shallow cavity : 

 Eye, large, open and moderately depressed in a broad open 

 basin ; segments of the calyx, thick, broad and diverging : 

 Flesh, yellowish white, fine, buttery, melting and juicy : 

 Flavor, rich, sugary, sprightly, perfumed and delicious : Core, 

 small : Seeds, large, broadly ovate, light colored. Ripe in 

 October, and keeps several weeks. 



180. LONGUE DE NaKOURTS. 



Longue de Monkowty. 

 Beurre Judes. 



Under the name of Longue de Nakourts, we received this 

 new pear (Jig. 14) from France, some eight or ten years since. 

 It has now fruited several seasons in our collection, and has 

 continued to improve in quality with the age of the tree. We 

 consider it a most excellent pear. It is of large size, some- 

 what of the shape of the Dix, with a flavor not unlike that 

 excellent pear, though rather more sugary. It is a most 

 abundant bearer. 



The origin of the Longue de Nakourts is unknown to us : 

 it is not described in any work accessible to us, nor does the 



