648 THE FRUIT MANUAL. 



of the fruit in a slight one. Flesh, yellowish white, tender, very juicy 

 and melting, with a rich vinous flavour and musky aroma. 



A very handsome and excellent pear ; ripe in the end of August and 

 beginning of September. It has a great resemblance to Williams's 

 Bon Chretien, but is quite a distinct fruit. 



Souvenir d'Esperen. See Fondante de Noel. 

 Souverain. See Passe Colmar. 

 Souverain d'Hiver. See Passe Colmar. 

 Spanish Bon Chretien. See Spanish Warden. 



SPANISH WARDEN (Bon Chretien d'Automne; Bon Chretien 

 d'Espagne; Gratioli d'Automne; Gratioli de la Toussaint ; Saffran 

 d'Automne; Spanish Bon Chretien; Vandyck). Fruit, large, pyri- 

 form, greenish yellow, changing to yellow at maturity, covered with 

 cinnamon-coloured russet, and with a deep lively red cheek next the 

 sun, strewed all over with small brown dots. Eye, small and open, 

 with short segments. Stalk, an inch and a half long, curved, and 

 obliquely inserted in a small cavity. Flesh, white, with a tinge of 

 green, crisp, breaking, with a pleasant brisk flavour, and with a fine 

 musky aroma. 



A culinary pear of excellent quality ; in use from November to 

 March. The tree is a vigorous grower, an abundant bearer, and 

 succeeds well as a standard on the pear stock. 



Spina di Carpi. See Hoyale d'Hiver. 



De Spoelbergh. See Vicomte de Spoelbergh. 



Spring Beurre. See Verulam. 



Staunton. See GanseUs Bergamot. 



Stuttgardter Gaishirtenbirn. See Rousselet de Stuttgardt. 



De Stuttgardt. See Rousselet de Stuttgardt. 



STYRIAN (Keele Hall Beurre). Fruit, large; long obovate or 

 pyriform, even and regular in its shape. Skin, even and shining, 

 of a clear citron-yellow, and covered with a bright vermilion cheek, 

 which is as if varnished on the side next the sun. Eye, large, open, 

 and clove-like, set even with the surface. Stalk, upwards of an inch 

 long, very stout, fleshy at the base, where it is attached to the fruit, 

 frequently surrounded with fleshy folds. Flesh, yellowish, very fine- 

 grained, tender, buttery, melting, and unusually juicy, sweet, brisk, 

 and with a fine Vanilla flavour. 



A most delicious pear ; ripe in the last week of September and 

 beginning of October. 



SUCREE D'HOYERSWERDA. Fruit, rather below medium size; 



