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THE GENESEE FAKMEE. 



63 



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DESCRIPTIONS OF NEW TEARS. 



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BY B. DESPOUTEZ, OF ANGERS, FRANCE. 



Bonne des Zees, (Fig. 1.) — Fmit — large, about four inches long and two inches and 

 three quarters in diameter; pyriform, irregular. Surface — uneven, one side concave 

 and the other convex. Stalk — very large, irregular, larger at the base, about two- 

 thirds of an inch long, insert- 

 ed on the surface. Calyx — 

 small, set on the surface, 

 segments open. Skin — thin. 

 Colo)- — gray, especially to- 

 ward the eye and stem ; 

 greenish yellow in the mid- 

 dle. Flesh— vi\\\ie, very fine, 

 melting, tender, buttery, 

 juicy, and sugary. Ripens 

 end of September and begin- 

 ning of October. 



This fine pear deserves, by 

 its beauty and excellence, an 

 extensive trial. It was put 

 in the trade by Mr. Dupuy, 

 and was originated fi'om seed 

 at Loches, France. The tree 

 is a vigorous grower, natu- 

 rally pyramidal in habit of 

 growth, and a good bearer. 



Beurre Derouineau, (Fig. 

 2.) — Some years ago, Mr. 

 Derouineau, of Angers, 

 having sown some seeds 

 from the Glout Morceau, 

 obtained young trees, one of 

 which came into bearing in 

 1840. Mr. Derouineau 

 presented the first fruits to 

 the committee of horticul- 

 ture, who gave to it the name 

 of the originator. 



This fruit is small, as will 

 be seen by the annexed out- 

 line ; obovate or obtuse tur- 

 binate, roundish toward the eye, very broad, narrowing one-third of its height towards 

 the stem, where it terminates in a small basin, in which the stalk is inserted. Stalk — 

 about one-third of an inch long, slender, and upright. Eye — large, broad, closed, stt in 

 a broad, deep, and somewhat folded cavity. Color — deep gray, spotted with russety 

 gray dots everywhere, except around the basin of the eye. Flesh — white, fine, melting, 

 buttery, juice abundant, sugary, and highly perfumed. It is one of the most delicious 

 new pears obtained in a long time. We compare it, for its high flavor, to the American 

 Seckd, which it also resembles in form ; and hence we call it the French Seckel. It 

 ipfters from it on!y in being darker colored and ripening later — about the last of Oct. 



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