18G PEARS. 



ripening on the floor, it acquires a red and yellow 

 tint. Its flesh is melting and delicate, full of a spicy, 

 delicious juice, similar to that of Museadel grapes. 

 Eatable from March till IVlay. The tree forms a fine 

 crown, and is exceedingly productive." 



1 5. Green Catharine, or Rousselet. This is by some 

 called spice Catharine. The tree grows in form like 

 the early Catharine, is very hard 3% and a great bearer. 

 The fruit fair and fine, excellent in a raw state or bak- 

 ed. The size is rather small, the colour of the skin a 

 greenish yellow russet and spotted. Ripe in August 

 arid September. 



16. Green summer sugar pear, or sucre vert Has a 

 very smooth green skin ; flesh melting and the juice 

 sugary, with an agreeable flavour : the tree is a free 

 bearer. Its period of ripening is in August, and it 

 can be preserved only a few weeks. The tree bears 

 fruit every year, and its blossoms resist the most un- 

 favourable weather. 



17. Grey butler pear ) Are well known to ama- 



18. White butter pear \ teurs, and deserve to stand 

 in every orchard, being excellent autumnal fruits. 

 The white butter pear is also very excellent for culi- 

 nary purposes, even before it attains to maturity by 

 lying on the floor. In a good soil, it often forms a 

 very large tree ; but the grey butter pear is of a low- 

 er growth, though with more expanded branches. 



19. Holland table pear. This is rather a large 

 pear, of very irregular form, the skin is green with 

 small russet clouds. The flesh is remarkably juicy, 

 melting and sprightly. The stem long. Few pears 

 are more admired at a season when fine pears are 

 common. Ripens in September and October. The 

 tree is of strong and vigorous growth, the foliage lux- 

 uriant. It is a great and uniform bearer. 



20. Jargonelle. This is a well known, fine sum- 

 mer pear, ripening in August. The flesh is breaking. 



