PEARS. 233 



Fruit pretty large, of a roundish turbinate figure, about 

 three inches deep,, and the same in diameter. Eye, small, 

 open, sunk in a round shallow basin. Stalk an inch long, 

 bent, strong, and inserted in a small but widish cavity. Skin 

 yellowish green, covered with gray russetty specks, becom- 

 ing yellow when fully ripe. Flesh white and melting, with a 

 rich, sugary, high-flavoured juice. 



Ripe the beginning and middle of October, and will keep 

 till the end of November. 



This succeeds on both the Pear and the Quince. It bears 

 very well on a standard, but better as an espalier. The 

 fruit is generally larger than the specimen figured in the 

 Horticultural Transactions. It is a most excellent Pear, 

 and well deserves cultivation. 



47. CHARLES D'AUTRICHE. Hort. Trans. Vol. hi. p. 

 120. Ib. Vol. iv. p. 521. 



Fruit large, very handsome, about three inches and a half 

 long, and three inches broad, in colour something like a 

 white Beurre, but in shape more convex and irregular. Eye 

 in a confined hollow, not deeply sunk. Stalk an inch long. 

 Skin greenish yellow, profusely sprinkled with brown specks, 

 and partially russetted. Flesh white, melting, very juicy, 

 with a rich high flavour, but with little perfume. 



Ripe the beginning to the end of November. 



A very fine and beautiful fruit, raised by Dr. Van Mons, 

 and sent to the Horticultural Society, where it was exhibited 

 in November, 1816. 



48. CRASANNE. Langley, t. 65. f. 5. Miller, No. 46. 

 Duhamel, No. 49. t. 22. 



Beurre Plat. Knoop. Pom. p. 154. 



Fruit above the middle size, of a roundish turbinate 

 figure, about two inches and a half deep, and a little more in 

 diameter. Eye small, and placed in a deep narrow basin, 

 something like the eye of an apple. Stalk one inch and a 

 quarter long, crooked, slender, and inserted in an open shal- 

 low cavity. Skin greenish yellow, thinly covered with a 

 reticulated gray russet. Flesh extremely tender, buttery, 

 and full of a rich, saccharine juice. 



Ripe the beginning of November, and will keep till 

 Christmas. 



This succeeds on both the Pear and the Quince ; but it 

 is much better grafted upon the Pear stock. 



M. de la Quintinic says, the Crasanne takes its name 

 from ecrase (flattened or crushed,) its form generally giving 

 20* 



