148 WESTERN FRUIT BOOK. 



gency, or harshness, and hardness, is but little objection- 

 able for this purpose in most fruits. Still the best fruits, 

 when they do cook well, retain their delicious and superior 

 points as well after the culinary processes are applied to 

 them, as before. 



DELICES D' HARDENPONT. Color, pale yellow, 

 green dots, russet in sun ; form, roundish ; size, 2 ; use, 

 table; texture, white, buttery, melting, juicy ; quality, 1; 

 season, Se2:>tember. 



Remarks. — Foreign. We are greatly indebted to Mr, 

 Knight, the great English botanist, for many new and 

 most excellent friiits, obtained by cross impregnation ; as 

 well as to Yan Mons and others, for kinds from the seed. 

 It is well known that upon this first, most delicate, and 

 beautiful i:)rocess, must greatly depend our improvement, 

 especially in grapes, apon the native vines ; also, rasp- 

 berries, etc., etc. 



DES NOXES. Color, clear yellow, with small brown 

 dots; form, turbinated; size, 3; use, tabic; texture, white, 

 buttery, melting, juicy ; quality, 1 ; season, August to Sept. 



Remarks. — A pear of great excellence, combining the 

 high flavor of the Seckel, with the delicious melting qual- 

 ities of the Belle Lucrative, or its synonyme, Fondante 

 d'Automne. In short, of very fine flavor and texture. 



Delices de Mons. Color, lemon yellow; form, ]yjvi- 

 form, uneven surface ; size, 1 ; use, table ; texture, melt- 

 ing, vinous, juicy ; quality, 2 ; season, September. 



Remarks. — Foreign. 



De Sorlus. Color, yellowish, grayish, white dots ; 

 form, turbinate; size, 1; use, dessert; texture, white, 

 tmelting, juicy ; quality, 2; season, September to Xov. 



