534: THE FEUIT MANUAL. 



" The shoots are long, crooked, and pendent, of a fawn colour, dotted 

 with grey and brownish next the sun. The buds are large, obtuse, 

 and borne on large and prominent supports. Flowers, large ; the 

 number of the petals vary, they are well open, rather long, lightly 

 edged with very pale red ; the anthers are of a beautiful vermilion. 

 The leaves are large, smooth, slightly pointed, of a beautiful brilliant 

 green, slightly and regularly dentate. They become yellow almost 

 immediately after the fruit is ripe. This pear ripens in the southern 

 departments of France in the end of July, and nearly three weeks or a 

 month later elsewhere, according to the climate." What can this be ? 

 It reads very much like a description of Williams's Bon Chretien. The 

 Winter Bon Chretien ripens in January. 



Bon Chretien d'Automne. See Spanish Bon Chretien. 

 Bon Chretien d'Espagne. See Spanish Bon Chretien. 



BON CHRETIEN FONDANT. Fruit, large, oblong, and regu- 

 larly formed. ' Skin, green, covered with a considerable quantity of 

 russet, and marked with numerous russety dots on the shaded side, 

 but covered with dark brownish red streaks and mottles next the sun. 

 Eye, small and closed. Stalk, three-quarters of an inch long. Flesh, 

 yellowish white, very melting and very juicy ; the juice rather thin, 

 and not highly flavoured, but very cool, pleasant, and refreshing. 



A very nice pear ; ripe during October and November. The tree 

 bears well as a standard. 



I received this from M. Papeleu, of Wetteren, in 1848, but it appears to be a 

 very different pear from the Bon Chretien Fondant of M. Leroy, which is made 

 synonymous with Bon Chretien de Bruxellts. 



Bon Chretien d'Hiver. See Winter Bon Chretien. 



Bon Chretien Napoleon. See Napoleon. 



Bon Chretien Nouvelle. See Flemish Bon Chretien. 



Bon Chretien de Rans. See Beurre Ranee. 



Bon Chretien de Tours. See Winter Bon Chretien. 



Bon Chretien Turc. See Flemish Bon Chretien. 



Bon Chretien de Vernois. See Flemish Bon Chretien. 



Bon Dieu. See A h ! mon Dieu. 



BON GU STAVE. Fruit, large ; obovate, rather bossed, and undu- 

 lating in its outline. Skin, lemon-yellow, thickly dotted and veined 

 with brown russet, with a tinge of warm orange red next the sun. 

 Eye, small and open, set in a shallow basin. Stalk, slender and 

 woody, inserted obliquely at almost right angles with the fruit. Flesh, 

 yellowish, rather coarse-grained, sweet, and with an agreeable flavour. 



