416 



THE PEAR. 



It was sent to Europe by the late Dr. Hosack, in 1819, and the 

 fruit was pronounced by the London Horticultural Society, ex- 

 ceeding in flavour the richest of their autumn pears. 



Fruit small, (except in rich soils,) regularly formed, obovate. 

 Skin brownish-green at first, becoming dull yellowish-brown, with 

 a lively russet red cheek. Stalk half to three-fourths of an inch 

 long, slightly curved, and set in a trifling depression. Ca- 

 lyx small, and placed in a basin scarcely at all sunk. Flesh 

 whitish, buttery, very juicy and melting, with a peculiarly rich, 

 spicy flavour and aroma. It ripens gradually in the house 

 from the end of August to the last of October. 



175. STTRPASSE VIRGALIETJ. Man. 



Surpasse Virgouleuse. 



The precise ori- 

 gin of this very 

 delicious fruit is 

 not known. It 

 was first sent out 

 from the nursery 

 of the late M. 

 Andrew Parrnen- 

 tier, of Brooklyn, 

 under this name, 

 and is, perhaps an 

 unrecognized fo- 

 reign pear, so 

 named by him 

 in allusion to its 

 surpassing the fa- 

 vourite Virgalieu, 

 (White Doyenne") 

 ofNew-York. We 

 consider it one of 

 the finest of Au- 

 tumn pears, de- 

 serving extensive 

 dissemination. It 

 bears regularly 

 and well. Young 

 shoots long, up- 

 right, yellowish- 

 brown. 



Fig. 189. Surpasse Virgalieu. 



public notice, and it received his name. Aferwards the property was added to the 

 vast estate of the late Stephen Girard. The original tree still exists, (or did a few 

 years ago,) vigorous and fruitful. Specimens of its pears were, quite lately, 

 exhibited at the annual shows of the Pennsylvania Horticultural Society. 



