428 THE PEAR. 



greenish-white, melting, a little gritty at the core, full of sweet, 

 rich juice, of excellent flavour.* 



This is a Flemish pear, raised by M. Hardenpont, of Mons. 

 It must be called Beurr6 de Rans, or Ranz, from the name of 

 the commune in which it was raised, and not Ranee (rancid.) 



191. BEURRE BRONZEE. Thomp. 



This pear has as yet, only proved second rate with us. Fruit 

 pretty large, roundish. Skin rough-ish, greenish, nearly covered 

 with dull russet, becoming red next the sun. Stalk an inch or 

 more long, slightly inserted. Flesh white, crisp, juicy and 

 sweet, of tolerable flavour. 



[The Beurre Bronzee of some Boston gardens, is the Figue 

 de Naples.] 



192. BEZI VAET. Thomp. Lind. 



The Bezi Vaet has been considerably cultivated in this coun- 

 try, but is not generally considered more than a good second 

 rate pear. The young shoots are upright, long, dark coloured. 



Fruit of medium size, obovate, narrowing to the stalk. Skin 

 rough-ish, pale green, becoming yellowish, with many russetty 

 spots and a brownish cheek. Stalk an inch or more long, in- 

 serted in a slight cavity. Calyx set in a small basin. Flesh 

 yellowish- white, melting, juicy, with a sweet, somewhat per- 

 fumed flavour. November to January. 



193. BROOM PARK. Thomp. 



This new pear, a seedling of Mr. Knight's, comes to us with 

 a high reputation, " partaking," says Mr. Thompson, " of the 

 flavour of the melon and pine apple." Fruit of medium size, 

 roundish. Skin brown, flesh white, juicy, melting, perfumed 

 and delicious. Shoots strong, diverging, dark brown. Decem- 

 ber to January. 



194. BEZI D'HERI. Thomp. 



Bezi Royal. 

 Franzdsische Rumelbirne. 



This is a very excellent, winter stewing pear, which bears 



* As we have stated before, a great deal depends on the mode of keeping win- 

 ter pears. They are best when packed in small boxes or kegs, with layers of 

 paper between them. These boxes should be kept in a cool, dry cellar or gar- 

 ret, free from frost, till within two or three weeks of the season of their maturity, 

 when they should be brought into a closet or room of warm temperature to ripen. 

 In this way the fruit will attain a much higher flavour than if ripened in the 

 ordinary way, and without shrivelling. 



