SUMMER PEARS. 



331 



Prance, whence it originally comes, about St. John's day 

 whence the name, Joannet. It is a pleasant, juicy fruit, of 

 second quality, and lasts but a few days in perfection. It opens 

 the pear season, with the little Muscat, to which it is superiour. 

 Fruit below the middle size, regularly pyriform, tapering to the 

 stalk, which is an inch and a half long, and thickest at the point 

 of junction. Skin very smooth, at first light green, but becomes 

 bright lemon color at maturity very rarely with a faint blush. 

 Calyx large, with reflexed segments, even with the surface. 

 Flesh white, sugary, delicate and juicy at first, but soon becomes 

 mealy ; seeds very pointed. Head of the tree open, with a few 

 declining branches. 



2. AMBROSIA. Lind. Thomp. 

 Early Beurr6. 



The Ambro- 

 sia is a French 

 pear, which has 

 been about thir- 

 ty years in cul- 

 tivation. It is 

 a very sugary 

 and pleasant 

 early fruit, but 

 it keeps only a 

 few days after 

 ripening. It has 

 been very late- 

 ly introduced 

 into the United 

 States. 



It is very dis- 

 tinct from the 

 Julienne, which 

 is sometimes 

 called the Ear- 

 ly Beurr6 in 

 this country. 



Fruit nearly 

 of medium size, 

 roundish - obo- 

 vate, somewhat 

 Fig. 131. Ambrosia. flattened. Skin 



smooth, greenish-yellow, thickly dotted with small gray specks, 

 and a little russetted. Stalk about an inch and a half long, 

 slender, and placed in a rather broad cavity. Calyx closed, set 



