PEARS. 493 



which is an inch and a quarter long, curved, and inserted in a wide 

 cavity. Skin, green, becoming yellowish green as it ripens, con- 

 siderably covered with rough brown russet. Eye, half open, with 

 incurved, tooth-like segments, and almost level with the surface-. 

 Flesh, rather coarse, somewhat gritty, greenish for a considerable 

 distance under the skin, crisp and crackling, very juicy and sweet, but 

 with not much flavour. 



Good as a stewing pear, but inferior for the dessert. In use from 

 January till March. 



Belle de Bruxelles. See Hampderis Bergamot. 



Belle de Fouquet. See Tonneau. 



Belle Epine du Mas. See Epine du Mas. 



Belle Epine Fondantc. See MonchaJlard. 



Belle et Bonne. See Hampden's Bergamot. 



Belle et Bonne. See Bellissiine d'Automne. 



Belle d'Ecully. See Pmnices d'EcuUij. 



Belle d'Esquermes. See Jalousie de Fontcn ///. 



Belle Excellente. See Due de 



Belle Fertile. See Ah ! mon Dicu. 



Belle de Flandres. See Flemish 



BELLE DES FORETS. Fruit, large, two inches wide, and three 

 inches and a half long ; pyramidal, uneven and undulating in its 

 outline, and much like Van Mons Leon Leclerc in shape. Skin, 

 green, becoming of an uniform pale straw-colour when ripe, strewed all 

 over with very minute dots. Eye, quite star-like, set in a very shallow 

 depression. Stalk, an inch long, stout, fleshy throughout its whole 

 length, set obliquely by the side of a fleshy lip. Flesh, yellow, firm, 

 crisp or half buttery, very juicy, sweet, and refreshing, with a flavour 

 like that of Citron des Carmes. 



A very nice juicy pear, which ought to be eaten before it assumes 

 its yellow tinge, for then it has begun to decay at the core. It is in 

 use in the last week of September. 



BELLE FLEURUSIENNE. Fruit, medium sized, two inches and 

 a half wide, and three inches and a half high ; pyramidal. Skin, 

 smooth and somewhat shining, with here and there a tinge of green, 

 the whole surface thickly strewed with large russet dots and star-like 

 specks. Eye, open, with short and somewhat reflexed segments, set 

 in a very shallow and plaited basin. Stalk, slender, curved, inserted 

 on one side of the apex, with a high shoulder on one side. Flesh, 

 tender and buttery, very juicy, but not rich. 



In use during November and December. 



I am indebted to M. J. de Jonghe, of Brussels, for this and many others of 



