430 THE PEAR. 



197. BERGAMOTTE D'HOLLANDE. Thomp. Duh. 



Holland Bergaraot. Lind. Bergamotte de Fougere. 



Beurre d'Allenson. Araoselle. 



Bergamotte d'Allenon. Lord Cheeney's. 



An excellent kitchen fruit, which will keep sound till May 

 or June, and becomes then of good second rate quality for the 

 table. Shoots stout, diverging, olive brown. 



Fruit rather large, roundish. Skin green, much marbled 

 and covered with thin brown russet, but becoming yellowish at 

 maturity. Stalk an inch and a half long, slender, crooked, and 

 planted in a rather shallow, one-sided cavity. Calyx small, 

 with few or no divisions, and set in a wide, rather deep basin. 

 Flesh white, crisp, with an abundant, sprightly, agreeable juice. 



198. BON CHRETIEN, SPANISH. Mill. Lind. Thomp. 



Bon Chretien d'Espagne. 

 Spina. 



he Spanish Bon Chretien is a kitchen fruit of excellent 

 quality, the handsome appearance of which, joined to its occa- 

 sional good flavour when raised on warm soils, renders it worthy 

 of a place among dessert fruits. 



Fruit large, pyriform, rather irregular and one-sided in figure. 

 Skin at maturity, deep yellow, with a brilliant red cheek, and 

 dotted with reddish-brown specks. Stalk an inch and a half 

 long, bent, and slender, inserted on the narrowed end, and usually 

 with very little depression. Calyx small, placed at the bottom 

 of a rather deep, narrow, irregular basin. Flesh white, crisp, 

 or half breaking, and of moderately rich, good flavour. 



199. BON CHRETIEN, FLEMISH. Thomp. 

 Bon Chretien Turc. 



The Flemish Bon Chretien is an excellent cooking pear. The 

 tree a most abundant bearer, and the fruit fair. Young shoots 

 diverging, gray. 



Fruit of medium size, obovate. Skin pale green, and brown 

 on the side exposed to the sun. Flesh crisp, juicy, and stews 

 very tender. November to March. 



200. COLUMBIA. 



. Columbian Virgalieu. 

 Columbia Virgalouse. 



This splendid American pear is one of the most excellent 

 qualities, and will, we think, become more generally popular 



