446 



THE PEAR 



one of the most common fruits in the middle states. Indeed, 

 this and the Black Pear of Worcester, so common in New Eng- 

 land, are the only two kitchen pears extensively grown in this 

 country. The pound pear is the larger of the two, often weigh- 

 ing a couple of pounds each. It is also an abundant bearer, 

 and a profitable orchard crop. The trees are strong and healthy, 

 with very stout, upright, dark coloured wood. 



This is, no doubt, an old European pear, though it does not 

 appear to be described in the books. A Belgian pear under the 

 name of Bretagne leCour, which has fruited with us for three 

 years past, appears to be identical with this. 



Fruit large, pyriform, swollen at the crown, and narrowing 

 gradually to a 



point at the in- 

 sertion of the 

 stalk. Skin yel- 

 lowish - green, 

 with a brown 

 cheek, (yellow 

 and red when 

 long kept,) and 

 sprinkled with 

 numerous 

 brown russet 

 dots. Stalk 

 two inches or 

 more long, 

 stout, bent. 

 Calyx crum- 

 pled, set in a 

 narrow, slight 

 basin. Flesh 

 firm and solid, 

 stews red, and 

 is excellent, 

 baked or pre- 

 served. 



226. ST. GER- 

 MAIN. O.Duh. 

 Lind. Thomp. 



St. Germain Gris. 

 Saint Germain 



Jaune. 

 Inconnue la Fare. 



This is a 

 well known 





Fig. 206. St. Germain. 



