AUTUMN PEARS. 363 



years ago, by Mr. Hooper, of Marblehead, Mass. Its European 

 name is unknown, and it has become a popular fruit here under 

 this title. It is of a fine golden colour, relieved by a little rus- 

 set, and is certainly a beautiful early autumn pear of the first 

 quality. It bears regularly and most abundantly, and will 

 become a favourite fruit in all parts of the country. In cold 

 soils, it is particularly fine on quince stocks. Shoots stout, up- 

 right, light yellowish-brown. 



Fruit rather large, regular obovate. Skin very fair, smooth, 

 and thin, golden yellow, evenly dotted with small brown dots, 

 and a little marked with russet, especially around the stalk. 

 Stalk about an inch and a half long, rather slender, set in a mode- 

 rate depression. Calyx small, closed, placed in a slight basin. 

 Flesh white, very buttery and melting, and fine grained, with a 

 rich vinous flavour. First to the middle of September. 



62. BEURRE DUVAL. Thomp. 



A new Belgian pear, raised by M. Duval. It is good, and 

 bears abundantly. Fruit of medium size, obtuse pyriform. 

 Skin pale green. Flesh white, buttery, melting and well fla- 

 voured. October and November. 



63. BEURRE PREBLE. Man. in H. M. 



A large and excellent pear, named by Mr. Manning in honour 

 of Commodore Edward Preble, U. S. N., and raised from seed, 

 by Elijah Cooke, of Raymond, Maine. 



Fruit large, oblong-obovate. Skin greenish-yellow, mottled 

 with russet and green spots. Stalk about an inch long, very 

 stout, set in a moderate hollow. Flesh white, buttery, and 

 melting, with a rich, high flavour. October and November. 



64. BEURRE COLMAR. Van Mons. Nois. 

 Beurre Colmar d'Automne 



A pleasant, juicy pear, ripening in October. It is one of 

 Dr. Van Mons' seedlings, and is quite distinct from the Autumn 

 Colmar. 



Fruit of medium size, almost eliptical, or oval-obovate, regu- 

 larly formed. Skin smooth, pale green, becoming yellowish at 

 maturity, with a blush next the sun, and thickly sprinkled with 

 dots. Stalk an inch long. Calyx expanded, and set in a very 

 shallow, narrow, irregular basin. Flesh very white, slightly 

 crisp at first, but becoming very juicy and melting, with a 

 slightly perfumed flavour. October. 



