PEARS. 129 



size, flesh melting, with a sweet, well-flavored juice, and 

 may be regarded as one of the very best pears. In Scotland 

 ripens against a south wall in October ; on standards in 

 November. 



The Colmar is also a first-rate pear, with a white flesh, 

 and of high flavor. In Scotland the tree requires a south 

 or west wall. From this the Poire d'Auch of the Conti- 

 nent seems scarcely to differ. It keeps till February or 

 March. 



The Passe Colmar is an admirable Flemish variety 

 lately introduced into this country ; of excellent flavor ; 

 hardier, and a more abundant bearer than the preceding, 

 and more easily ripened, either against walls or on stand- 

 ards. It seems well adapted for flat espaliers. The 

 fruit is in maturity in December and January, and extends 

 into February. 



The Glout Morceau (or Beurre d'Hardenpont) is excel- 

 lent, from a wall, in December and January. It has also 

 been found successful as a standard. 



The Winter Beurre is in season in January and Feb- 

 ruary. The Ne plus Meuris is good on standards, and 

 keeps till March, and the tree is a free bearer. 



The Easter Beurre. Fruit large, obovate, green and 

 brown ; flesh whitish-yellow, melting, and well flavored. 

 " It is," says Mr. Thompson, " hardy, and a good bearer ; 

 one of the most valuable spring sorts, compared with which 

 the early pears of short duration deserve not a wall ; its 

 extensive cultivation for a long and late supply is, without 

 hesitation, strongly recommended." In season from Janu- 

 ary to March. As the tree ripens its wood readily, it suc- 

 ceeds as a low standard, or trained to an espalier rail, even 

 in Scotland. But the experience of gardeners in the north 



does not lead them to rank the fruit so high as Mr. Thomp- 

 6* 



