334 DESCRIPTIVE LIST OP PEARS. 



pale green dotted with russet, which becomes of a deeper yellow at 

 maturity; flesh whitish, fine, very juicy, perfectly melting, and very 

 extraordinary rich, sweet, high flavoured and excellent. 



BEURRE DIEL, Dicls Butterbirne, Dorothee Royale, Beurre de Yelle, 

 Beurre Royale, Poire de Melon. This ranks amongst the best of pears. 

 The tree is of vigorous growth ; fruit when in perfectien, four inches 

 long, and three inches broad; the skin at maturity is bright orange, 

 with reddish russet; flesh clear white, tender, melting, and juicy, and 

 of a delicious aromatic flavour; from November to January. 



BKURRE RANGE, Beurre Epine, Hardenpont de Printemps. This is 

 said to be a first-rate pear. The tree is vigorous and a good bearer ; 

 fruit middle sized, oblong ; skin deep green, with russetty specks ; flesh 

 green, melting, having a delicious rich flavour, with very little acid. It 

 shrivels in ripening, but will keep till April. 



BKZY VAET, Bezy de Saint Vaast. Fruit somewhat the shape of a 

 Swan's Egg, but larger; skin dull green, covered with russetty spots; 

 flesh yellowish ; perfectly melting, sweet and agreeably perfumed ; at 

 perfection in November and December. 



CATILLAC. Fruit very lar^e rather turbinate ; pale yellow, stained 

 with red ; flesh firm and breaking ; its flavour astringent ; an excellent 

 baking pear ; from November to April. 



CH'UMONTBL, Bezy de Chaumontflle, Poire de Chaumontelle, Beurre 

 d'Hiver. This noble old variety is a fruit varying in size, from large to 

 very large ; its colour at maturity yellow, tinged with brownish red next 

 the sun ; its form variable ; flesh melting, juicy, sweet, musky, excellent : 

 in season from November to February. 



COLMAR, Poire Mann", Bergamotte Tardive, Incomparable. This 

 fruit is rather large ; skin smooth, of a green colour, changing to a 

 yellow at maturity ; form pyramidal ; flesh melting, juicy, saccharine, 

 and of excellent flavour. The fruit is in perfection from November to 

 February. 



EASTER BEURRE, Bergamotte de la Pentecote, Beurre d'Hicer de 

 Bruxel'ts, Doyenne d'Hiver, de Biuxelles. Bezi Chaumontelle Trcs Gros. 

 Of all the late keeping pears, this is considered the best (for England.) 

 Fruit large, roundish, oblong; colour green, but yellow at maturity, 

 with specks of russet brown ; fle^h yellowish white, perfectly buttery 

 and melting, also extremely high flavoured ; it is eatable in November, 

 and will keep till May: it is a most profuse bearer, on a quince stock. 



ECH .SSKRY. Bezyde Chassery, BezydeLandry, Poire dCEuf, Ambrette, 

 Tilton of New Jersey. Fruit middle size, of a roundish turbinate 

 figure, something like a Citron, or the Ambrette ; skin smooth, greenish 

 yellow, with gray specks; flesh melting, juicy and delicious: from 

 December to March. 



GLOUT MoRCEnU, Gloux Morceaux. A very large Belgic variety, of 

 great excellence ; fruit of ovalish form, pale green colour, inclining to 

 yellow, with russetty specks and blotches ; flesh whitish, firm, very juicy 

 and excellent ; in perfection from November to March. 



