( 13 ) 



190. Urbaniste. A pear nearly globular, the colour yel- 

 lowish green, flavour similar to that of rose water, the fruit 

 large, and ripens in November. 



167. Marie Louise. Fruit of a pale yellow colour, mid- 

 dle size, and fine flavoured ; the flesh is melting, and very 

 juicy ; it is at maturity from November to December. 



132. Beurre Nafiolcon. Fruit exceedingly fine, melting 

 and juicy; in size not quite as large as the foregoing ; ripens 

 from November to December. 



131. Beurre Knox. Fruit yellow, of large size, and pear" 

 shaped, flavour excellent ; ripe from November to Decem- 

 ber. 



156. Florellc, Fruit of nearly a scarlet colour, with very 

 small dark spots, shape pyriform ; it is of middle size, fine 

 flavour, and greatly esteemed ; ripe in November. This 

 pear is called in some publications Forelle, and the Poire 

 Truite is by some considered to be the same. 



125. Beurre d? Ahrcmberg. A very fine greenish pear, 

 form and size of the Beurre Gris ; it is considered by some 

 as the best of all the Beurre pears. 



123. Beurre Coloma.' A pear of medium size, of excel- 

 lent quality, and ripe in September. 



173. Passe Colmar. This is one of the pears reared from 

 seeds by Professor Van Mons. It is between buttery and 

 melting, and very sweet; fruit of good size, and pyriform, 

 but particularly broad towards the eye. It is a melting pear 

 of exceeding fine properties, and may by proper attention be 

 matured for the table from January to April. The tree is 

 abundantly productive. 



133. Beurre Ranee. This is also called Hardempont de 

 Prmtems, and is another of the fruits reared by Professor 

 Van Mons. It is a pale green pear, of large size, and rather 

 rough skin, and the tree is very productive ; it is not usually 

 fit for the table till March or April, and will continue ripen- 

 ing till May ; its flesh when thus matured approximates to 

 the Brown Beurre, so universally esteemed as an autumn 

 fruit. 



120. Beurre Cafiiomonf. This is one of the new pears 

 reared from seeds by Professor Van Mons, of the Nether- 

 lands. The fruit is crimson and yellow, fine flavoured, very 

 beautiful, and of good size ; ripening in October. I take 

 this to be the same pear sometimes called at Boston Cas- 

 siomont," which variation may have arisen from a misread- 

 ing of the name in the original invoice^ as no such name as 



B 



