186 CULTURE AND MANAGEMENT 



The subjoined list contains a selection, from va- 

 rious sources, of such as are much esteemed as ta- 

 ble fruit, or will meet a ready sale at market. 



1. Brockholst bergamot. A delicious pear, ripe 

 early in October. 



2. Brown beurre Is a large and long fruit, of 

 brownish red colour next the sun, melting, and full 

 of sharp rich juice, slightly perfumed. Indeed, it 

 is one of the best autumn pears we have. Ripens 

 in October. 



3. Catharine pear. Of this there are several va- 

 rieties, the earliest of which ripens in July, and 

 another kind in August. They are considered well 

 deserving of cultivation, as an excellent summer 

 fruit for the dessert and for baking. The tree 

 grows large, and is very fruitful. 



4. Chaumontclle, or winter beurre. " It is a large, 

 rich flavoured, melting pear ; the skin a little 

 rough ; often of a pale green colour, but becoming 

 purplish next the sun, sometimes with a good deal 

 of red. The fruit is left on the tree till the close 

 approach of winter. It is fit for eating in the end 

 of November, and continues till January." 



5. Colmart, or manna pear " Is large and ex- 

 cellent ; the flesh very tender and melting, and the 

 juice greatly sugared. Both in shape and quality, 

 it considerably resembles the autumn, or English 

 bergamot. It keeps through the winter, till the end 

 of February." 



6. Crassane, or bergamot crassane Is a pear of a 

 large size and round shape, with a long stalk : the 

 skin is roughish ; of a greenish yellow, when ripe, 

 with a russety coating: the flesh is very tender and 

 melting, and full of a rich sugary juice. It is fit for 

 use from the middle to the end of November, and 

 is one of the very best pears of the season. 



7. Easter bergamot, or " winter bergamot Is a 

 large roundish fruit, of a grayish green colour, with 

 a little red: the flesh between breaking and melt- 



