PEARS. 1 27 



2. LATE. 



The Brown Beurre (Red and Gray Buerre of various 

 authors) is a first-rate melting pear. Against a wall with 

 a good aspect, and with a fresh soil, the tree is an abundant 

 bearer. Ripens in October and November. A variety 

 raised at Dunmore, and called the Dunmore Brown Beurre 

 is hardy, and produces freely as a standard, but about a 

 month later. 



The j Beurre de Capianmont is one of the best new 

 Flemish varieties. The fruit is melting and well-flavored, 

 and ripens in October and November. The tree is a great 

 and constant bearer, and hardy, answering equally well as 

 a wall-tree or a standard. 



The GansePs Bergamot (sometimes called Brocas Ber- 

 gamot). This noble pear, which has scarcely been rivaled, 

 certainly not surpassed, by any of the imported varieties, 

 is of English origin. Its blossoms are too tender to ena- 

 ble the tree to succeed as a standard ; but it deserves a 

 wall, and it should be placed on various aspects to prolong 

 its season. It almost always blossoms freely; but fre- 

 quently proves shy in setting: thinning the blossom is 

 found advantageous. The fruit ripens in November and 

 December. 



The Marie Louise. This excellent and large pear was 

 raised by the Abbe Duquesne, and named after the Empress 

 in the time of Bonaparte. " It is," says Mr. Thompson, 

 " one of the very finest, even as a standard, bearing abun- 

 dantly; it succeeds also well on the north wall." In Scot- 

 land it is the better for an east or west aspect ; but on a 

 standard in a sheltered garden at Luffness, East Lothian, 

 the fruit has attained the weight of fifteen ounces, and it 

 has been produced of excellent quality from standards in 

 the orchard of the Horticultural Society's Garden at EdnT 



