PEAES. 311 



large, long pear, fair and handsome, of good, but not first- 

 rate quality ; tree a most vigorous grower on both pear 

 and quince, and on the latter makes a beautiful and pro- 

 ductive pyramid ; one of the most valuable of all late 

 pears. — November to January. Ripens well in the cellar. 



100. Winter Nells (Bonne de Maline and Beurre de 

 Maline, of some French catalogues). — One of the best of 

 early winter pears, medium size, melting and buttery, 

 with a rich, sprightly flavor ; tree is rather slender, strag- 

 gling growth. — November and January. 



CLASS IV. SELECT BAKESTG AND STEWLNG PEAES. 



101. Bonchretien (Flemish), — Medium to large size ; 

 tree vigorous, spreading, and irregular, and bears great 

 crops ; keeps through winter. 



102. Bonchretien (Spanish), — Medium to large, pyri 

 form, tapering to the stalk, yellow with a red cheek \ 

 cooks well. — December and January. 



103. Cattillac. — Yery large, roundish, bears quite young 

 and abundantly on the quince ; keeps all winter, 



104. Chaptal. — Yery large, somewhat resembling 

 Duchesse d'Angouleme ; keeps till spring ; cooks finely, 

 and is sometimes tolerable for eating ; tree vigorous ; 

 bears very young on the quince. 



105. Easter Bergamot. — Medium size, rough, greenish ; 

 keeps well, and cooks finely ; trees remarkably vigorous, 

 erect, and fruitful ; bears quite young on the quince. 



106. Pound (Angora, Uvedale's St. Germain). — Mon- 

 strous size ; often weighs two pounds ; stews well ; tender, 

 and of a rich crimson color ; trees vigorous, and very pro- 

 ductive ; liable to be blown off standard trees ; succeeds 

 well on the quince, and bears young; keeps all winter. 



