358 THE PEAR. 



tion, was for a long time, considered the prince of pears in 

 France, its native country, and for those who are partial to the 

 high vinous flavour a rich mingling of sweet and acid it has 

 still, few competitors. It is, however, quite variable in different 

 soils, and its variety of appearance in different gardens, has 

 given rise to the many names, gray, brown, red and golden, 

 under which it is known. Kenrick calls it " an outcast," but 

 our readers will pardon our dissent from this opinion, while we 

 have the fact in mind, of its general excellence in this region ; 

 and especially that of a noble tree, now in view from the library 

 where we write, which is in luxuriant vigour, and gives us, an- 

 nually, from five to eight bushels of superb fruit. The truth is, 

 this pear is rather tender for New England, and requires a warm 

 climate and strong soil. Shoots diverging, dark brown. 



Fruit large, oblong-obovate, tapering convexly quite to the 

 stalk. Skin slightly rough, yellowish-green, but nearly covered 

 with thin russet, often a little reddish brown on one side. Stalk 

 from one to one a half inches long, stout at its junction with the 

 tree, and thickening obliquely into the fruit. Calyx nearly 

 closed in a shallow basin. Flesh greenish-white, melting, but- 

 tery, extremely juicy, with a rich sub-acid flavour. September. 



55. BEURRE Bosc. Thomp. 



Calabasse Bosc. Bosc'a Flaschenbirne. 



Marianne Nouvelle. Beurre d'Yelle, (of some.) 



The Beurre" Bosc is a pear to which we give our unqualified 

 praise. It is large, handsome, a regular bearer, always per- 

 fect, and of the highest flavour. It bears singly, and not in 

 clusters, looking as if thinned on the tree, whence it is always 

 of fine size. It was raised in 1807 by Van Mons, and named 

 Calebasse Bosc in honour of M. Bosc, a distinguished Belgian 

 cultivator. Having also been received at the garden of the 

 Horticultural Society of London under the name of Beurre" 

 Bosc, Mr. Thompson thought it best to retain this name, as less 

 likely to lead to a confusion with the Calebasse, a distinct fruit. 

 The tree grows vigorously ; shoots long, brownish olive. 



Fruit large, pyriform, a little uneven, tapering long and 

 gradually into the stalk. Skin pretty smooth, dark yellow, a 

 good deal covered with streaks and dots of cinnamon russet, 

 and slightly touched with red on one side. Stalk one to two 

 inches long, rather slender, curved. Calyx short, set in a very 

 shallow basin. Flesh white, melting, very buttery, with a rich, 

 delicious and slightly perfumed flavour. Ripens gradually, 

 from the last of September to the last of October. 



