WINTER PEARS. 



427 



190. BEURRE DE RANZ. Thomp. in Sub. Gard. 



Beurre Ranee. Lind. 

 Hardenpont du Printemps. 

 Beurre Epine. 



Beurre de Flandre. 

 Josephine, incorrectly of some. 



The Beurre 

 deRanz is consi- 

 dered by all 

 English cultiva- 

 tors, the best 

 very late pear 

 yet generally 

 known. With 

 us it is in eating 

 from March to 

 May, ripening 

 in succession if 

 brought in sepa- 

 rate parcels 

 from a cool to a 

 warm apart- 

 ment. It is not a 

 handsome fruit, 

 always remain- 

 ing green and 

 rather rough, 

 but its long keep- 

 ing quality ren- 

 ders it an indis- 

 pensable variety 

 in every good 

 garden. In New 

 England it does 

 not mature well, 

 and is frequent 

 ly second rate. 

 It is excellent 

 here, and still 

 better farther 

 Fig. 197. Beurrt de Ranz south. The 



wood is brownish-yellow, straggling in growth, and rather pen- 

 dulous when in bearing, and when the tree has attained a mode- 

 rate size it bears well. 



Fruit of medium size, obtuse pyri form. Skin dark green, 

 even at maturity, rather thick, and dotted with numerous 

 russet specks. Stalk rather slender, an inch and a half 

 long, set in a slight, blunt depression, or often without any cavity. 

 C*JYX quite small, and set in a basin very little sunk. Flesh 



