BOOK OF FRUITS. "95 



the size is small, of oval form ; the skin, at 

 maturity, a greenish yellow ; the flesh melt- 

 ing, juicy and sugary. It is a good bearer, 

 and a favourite winter pear, ripening from 

 December to March. 



No. 77. Beurre d'Aremberg. 

 A new Flemish pear ; in good ground it is 

 usually "of a large size ; the form oblong, thick 

 at the crown and stalk ; the skin w r hen ripe a 

 dark yellow mixed with russet specks ; the 

 flesh white, melting, rich and sweet. It is in 

 eating during the winter months, and has the 

 reputation of being one of the most valuable 

 table pears. 



No. 78. Easter Beurre. 



[See plate No. 2.] 



The size of this pear is large ; of an oval 

 form ; the skin, when ripe, is dark yellow, 

 covered with russet spots ; the flesh yellow, 

 melting and high flavoured. It bears abun- 

 dant crops, grafted either on the pear or 

 quince ; keeps till May, and is the most valu- 

 able late winter pear yet known. 



No, 79. Catillac. 

 This is one of the old French baking pears ; 



