PEAKS. 477 



D'Ambre. See Muscat Robert. 

 Ainbre Gris. See Ambrette d f Hirer. 

 Ainbrette. See Ambrette d' Hirer. 

 Ainbrette Grise. See Ambrette d'Hiver. 



AMBRETTE D'HIYER (Ambre Gris; Ambrette Otto; Belle 

 Gabriel; Trompe Valet; Poire cV Ambre; Trompe Cofjniti ; Walt re 

 Winter Ambrette; Winterambrette ; Ambrette tint Donwtl). Fruit, 

 rather below medium size, two inches and a quarter broad, and 

 two inches and a half long ; obovate or roundish oval, and rounding 

 from the middle to the apex, but tapering towards the stalk. Skin, 

 somewhat rough, of a greenish yellow colour, covered with reddish 

 brown russet, except when grown in a light soil, and then it is paler 

 and of alight grey colour. Eye, small and open, with flat and reflexed 

 segments, placed in a shallow and even basin. Stalk, varying from 

 three-quarters to an inch in length, stout, and inserted in a small cavity, 

 which is considerably furrowed. Flesh, greenish white, very musky 

 flavour, supposed to resemble the scent of Sweet Sultan, which in 

 France is called Ambrette, and hence its name. The Ambrette flavour 

 is the same as that of Seckle pear. 



An old French dessert pear, long held in high estimation both in 

 this country and on the Continent, but now ranking only as a second- 

 rate variety. It is said, that when grown in a light dry soil and a 

 warm situation it is a richly flavoured and excellent autumn pear. It 

 is in season from November till January. 



The tree is an excellent bearer, succeeds best as a standard, either 

 on the pear or quince stock, but with greatest success on the latter. 

 The wood is short and stout, and in training requires to be pruned 

 long. 



AMBROSIA (Early Jhurri-). Fruit, medium sized; roundish ob- 

 ovate, and slightly flattened. Skin, smooth, greenish yellow, covered 

 with small grey specks and slight marks of russet. Eye, closed, set in 

 a considerable depression. Stalk, an inch and a half long, slender, 

 inserted in an open cavity. Flesh, tender, buttery, and melting, rich, 

 sugary, and perfumed. 



A delicious summer dessert pear of first-rate quality. It ripens in 

 September, but keeps only a few days after being gathered. 



The tree is a good bearer, a hardy and vigorous grower, and suc- 

 ceeds well as a standard, either on the pear or quince stock. 



It is related by Switzer that this variety was introduced from France " among 

 that nuble collection of fruit that was planted in the Koyal Gardens in St. James's 

 Park soon after the Restoration, but is now (1724) cut down." Although stated 

 by Switzer to be originally from France, I find no record of it in any French author 

 under this name. Jahn, in the "Handbuch," considers it synonymous with Diel's 

 Braunroth Pomeranzbirne, which Metzger says is the same as Orange Rouge of the 

 French authors, but I am convinced it is not the same as the latter. 



