THE PEAR. 



59 



sis certainly worth while to have a single tree, but it is at best a 

 s second-rate pear. 



The Doyenne de Cornice (fig. 286) next follows. It is a pear of 

 the highest order. It is exquisitely delicious, and should be extensively 

 grown, and no other pear will be eaten as long as this excellent 

 variety lasts. I have only lately become acquainted with its high 

 merits, but as soon as I knew them I procured more trees. 



This is followed by. General Todleben, which is a 

 new pear, and still but little known. I have not 

 found it a good bearer, but the specimens which I 

 have tasted have been excellent. 



The Crasanne (fig. 287) is remarkable for its long 

 stalk and globular form. It is a delicious juicy pear, 

 and is often grown against a wall. 



Beurre Superfin (fig. 288) now comes into season, 

 and this is a very fine pear. This is followed by Beurre IG< s 2 u pe rfn. eur 

 Diel (fig. 289), a large pear, very unequal in its qualities ; when it 

 is really fine, it is a superb pear. This, again, is followed by the 

 surpassing Chaumontel (fig. 290). In the Channel 'Islands it attains 

 the greatest perfection, and good specimens fetch 5/. a hundred. 

 At my garden they never attain a very large size, but in a neigh- 

 bouring garden, on a wall, I have known them to be grown on an 



FIG. 290. Chaumontel. 



FIG. 289. Beurre Diel. 



FIG. 292. - Josephine 

 de Malines. 



FIG. 291. 

 Duchesse d'Angouleme. 



old tree to such a size and of such a flavour that they could not 

 readily be distinguished from the justly celebrated Jersey specimens. 

 The Duchesse d'Angouleme (fig. 291) is a large pear, largely grown 



