PEARS. 611 



roundish, inclining to obovate. Skin, yellowish green, becoming en- 

 tirely yellow as it attains maturity, quite covered with brown and grey 

 russet on the shaded side, and less so on the side next the sun. Eye, 

 rather large and open, with rigid segments, set in a considerable depres- 

 sion. Stalk, an inch long, very thick and stout, inserted without 

 depression. Flesh, white, coarse-grained, firm, crisp, and juicy, with a 

 very aromatic and rose-like flavour. 



A dessert pear ; in use from November to January. The tree is a 

 strong grower and a good bearer as a standard. 



Merlet gives Poire de Pretre as a synonyme of this ; but it is not that of 

 Duhamel, and the De Pretre of the Horticultural Society's catalogue is different 

 from both. 



Mandelbirne. See Anyleterre. 



MANSUETTE (Solitaire; Beurre de Semur). Fruit, large ; oblong 

 obovate. Skin, pale green, considerably covered with brown dots, 

 particularly on the shaded side, and assuming a faint tinge of red on 

 the side exposed to the sun as it ripens. Eye, small and open, with 

 erect segments, and set in a deep plaited and irregular basin. Stalk, 

 an inch long, curved and obliquely inserted in a roundish unequal 

 prominence. Flesh, white, tender, half-melting, juicy, and well 

 flavoured. 



A dessert pear ; ripe in September and October. The tree bears 

 well as a standard, but requires a favourable situation. 



DE MARAISE. Fruit, about medium size, two inches and a half 

 long, and about the same wide ; abruptly obovate, even, very handsome 

 and regularly formed, not unlike an undersized Beurre Sterckmans in 

 shape. Skin, smooth, with a fine aurora glow on the side next the 

 sun, dotted with large russet freckles ; on the shaded side it is a fine 

 clear yellow, and also covered with large russet freckles. Eye, very 

 small and open, set in a shallow and narrow basin. Stalk, an inch 

 long, slender, and inserted by the side of a fleshy lip, in a small narrow 

 cavity. Flesh, yellowish, tender, melting, and very juicy, rich, and 

 with a honey sweetness, and a powerful aroma. 



A very beautiful and very delicious pear ; ripe in the end of October 

 and beginning of November. 



I cannot trace the origin of this pear, neither has it been described in any 

 pomological work. It is said to have been raised by Van Mons, and I received, it 

 from M. Papeleu, of Wetteren, in 1847. 



MARCH BERGAMOT. Fruit, medium sized; roundish. Skin, 

 yellowish brown, partially covered with russet. Eye, placed in a slight 

 depression. Stalk, an inch long, inserted in a small cavity. Flesh, 

 yellowish white, buttery, slightly gritty at the core, but very rich and 

 excellent. 



A dessert pear of the highest merit ; in use in March, and will keep 

 even beyond that time. The tree is particularly hardy, will succeed 



