38 GARDENING 



they may be placed in a greenhouse with the tem- 

 perature at 60°, or they may be kept on the dining- 

 room mantel-piece at that same temperature. 



Some good kinds of pears are here given : 



Early Pears. — Doyenne d'Ete, an early and best 

 kind (this pear should be gathered before it is ripe) ; 

 Citron des Carmes, dessert pear ; Belle de Brusselle ; 

 Beurre Giffard, August ; Jargonelle, one of the best 

 of the early pears (the fruit should be gathered 

 before it is fairly ripe), in season in August ; 

 Madame Solanges, fruit green, flushed with red, in 

 season in August ; Williams' Bon Chretien, very 

 high flavour ; St Swithins, August and September ; 

 Souvenir du Congres, very large and handsome ; 

 Beurre de I'Assumption, musk flavour. 



Late Pears. — Josephine de Malines ; Beurre 

 France, very sweet and juicy ; Chaumontel, very 

 delicious flavour ; Crassane ; Knight's Monarch, a 

 first-rate winter pear, and grows best on a wall ; 

 Ne Plus Meuris, small, but free cropper ; Winter 

 Nelus, free cropper and russetty ; Glou Morceau, 

 one of the very best pears (it does not do on a dry 

 soil) ; Duchesse d'Augouleme, very large ; Rich 

 Doyenne, small ; Louise Bonne of Jersey ; Cale- 

 basse Tougarel ; Passe Colmar, very juicy and rich 

 flavoured ; Easter Beurre, a splendid pear ; Beurre 

 Ranee ; Josephine de Malines, a good keeper. 



Stewing Pears. — Gilogil, very prolific, October ; 

 General Todleben, for stewing or dessert ; Bellis- 

 sime d'Hiver ; Black Pear of Worcester ; Catillac 

 (or Bon Chretien d'Amiens) ; Lieutenant Poitevin — 

 they can be used for cooking, a most delicious 

 flavour ; St. Germain ; Belle Angevine, grand stew- 

 ing pear ; Duchesse de Berry, grand stewing pear ; 

 Rivedale's Warden, grand stewing pear ; Vicar of 



