436 THE PEAR. 



209. FORTUNEE. Bon. Jard. Thomp. 



La Fortunee de Parmentier. 

 La Fortunee de Paris. 

 Beurre Fortunee. 



A new, round, russet pear, raised by M. Parmentier, of 

 Enghein. It came to us with the reputation of a fruit of the 

 first quality, and as keeping till June and July. It has fruited 

 the past season, and proves to be a small pear, of fair quality, 

 juicy and sprightly, but rather astringent, and in eating until 

 March or April. It deserves further trial. 



Fruit below medium size, roundish, depressed. Skin cover- 

 ed with gray russet. Stalk short, with a fleshy base, tapering 

 abruptly into the fruit. Calyx small, in a round, smooth basin. 

 Flesh white, juicy and sprightly, but not high flavoured. De- 

 cember to April. 



210. FRANC REAL D'HIVER. Thomp. 



Franc Real. Lind. O. Duk. 

 Fin Or d'Hiver. 



The Winter Franc Real is a good cooking pear, which bears 

 abundantly with us, and is esteemed for stewing as its flesh 

 becomes very tender, and takes a pretty, light purple colour. 

 It bears well, and grows upright, with wavy leaves. 



Fruit of 'medium size, roundish. Skin yellow, speckled with 

 russet brown, and having a brownish cheek. Stalk an inch long, 

 set in a small cavity. Calyx small, set in a shallow basin. 

 Flesh crisp and firm. In use from December to March. 



211. GILOGIL. Lind. Thomp. 



Gile-o-gile. Garde d'Ecosse. 



Poire a Gobert. Jilogil. 



A large, sbowy, globular French pear, only fit for cooking. 

 The French, we see, by recent accounts, esteem it highly for 

 preserving. It grows very strong and upright, and bears large 

 crops. 



Fruit large, roundish. Skin thickly covered with russet, 

 with a reddish russet cheek. Stalk an inch and a half long, 

 set in an uneven cavity. Calyx large, set in a deep plaited 

 hollow. Flesh very firm and crisp. November to February. 



