450 THE PEAR. 



mirably with us for some years past. It is always remarkably 

 large, fair and handsome. We think it always a first rate baking 

 pear. Occasionally we have tasted it fine as a table pear, but 

 generally it is astringent, and only third rate for this purpose. 

 If ripened off in a warm temperature however, it will generally 

 prove a good, second rate eating pear. But its great productive- 

 ness, hardiness, and fine size, will always give it a prominent 

 place in the orchard as a profitable, market, cooking pear. The 

 tree grows thriftily, with drooping fruit branches. Shoots di- 

 verging, dark olive. 



Fruit large and long-pyriform, often six inches long, and a 

 little one-sided. Skin fair and smooth, pale yellow, sometimes 

 with a brownish cheek, and marked with small brown dots. 

 Stalk an inch or an inch and a half long, slender, obliquely in- 

 serted without depression. Calyx large, open, set in a basin 

 which is very slightly sunk. Flesh greenish-white, generally 

 juicy, but sometimes buttery, with a good sprightly flavour. 

 November to January. 



231. VIRGOULEUSE. O. Duh. Poit. Thomp. 



Poire-glace. 

 Chambrette. 

 Bujaleuf. 



An excellent old French variety, which, in consequence of 

 its indifferent crops, is scarcely cultivated in the middle states. 

 In the warmer and richer western states, it is well worthy of a 

 trial. The tree grows strongly. It takes its name from Vir- 

 goule a small French village the place of its origin. It is, 

 however, a very different pear from the Virgalieu of New- York, 

 which is the White Doyenne. 



Fruit rather large, oval, obovate handsomely rounded at 

 both ends. Skin very smooth, yellowish-green at maturity, 

 sprinkled with numerous gray or reddish dots. Stalk about an 

 inch long, set in a very trifling depression. Calyx small, 

 placed in a wide, shallow basin, sometimes scarcely at all 

 sunk. Flesh white, buttery, melting, and of excellent flavour. 

 November to January. 



232. WINTER NELIS. Lind. Thomp. 



Nelis d'Hiver. La Bonne Malinoise. 



Bonne de Malines. Milanaise Cuvelier. 



Beurre de Malines. Etourneau. 



The Winter Nelis holds, in our estimation, nearly the same 

 rank among winter pears, that the Seckel does among the au- 

 tumnal varieties. We consider it unsurpassed in rich, delicious 

 flavour, and indispensable to every garden, however small. It 



