THE PEAR. 



equal, however, to Gansel's, but productive, and ripening for 

 some time, in succession. 



Fruit middle sized, roundish obovate. Skin smooth, pale 

 green, rarely with a pale red cheek. Stalk an inch long, thick 

 set in an angular, shallow cavity. Calyx small, closed, basin 

 nearly flat. Flesh buttery and juicy, sweet, and rather rich. 

 October and November. 



76. BEZI* DE MONTIGNY. Thomp. Lind. Poit. 



Trouv6 de Montigny. 



Beurr6 Remain ? of some American gardens. 



A pleasant, juicy fruit, with a musky flavour, but not first 

 rate. The skin is remarkably smooth, and the pear is evenly 

 formed. It is a good bearer. Fruit of medium size, very re- 

 gularly obovate. Skin pale yellowish-green, with numerous 

 gray dots. Stalk stout, thickest at the point of insertion, an 

 inch long, inserted in a small shallow cavity. Calyx small, 

 firm, open, reflexed, in a very smooth basin, scarcely sunk. 

 Flesh white, melting, juicy, half buttery, with a sweet, musky 

 flavour. First 

 of October. 



77. BEZI DE LA 



MOTTE. O. 



Duh. Thomp. 



Bein ArmudL 

 Bourre blanc de 

 Jersey. 



This admira- 

 ble old French 

 pear is an es- 

 pecial favourite 

 of ours. Its 

 flesh is solid 

 and heavy, at 

 the same time 

 highly buttery, 

 with a pecu- 

 liarly pleasant 

 flavour and 

 aroma. The 

 tree is exceed- 

 ingly vigorous 

 and productive, 



fig. 157. Bezi de la Motte. 



* Beti signifies wilding, i. e. natural seedling found near Montigny, a town in 

 France. 



