PEARSi 



)1 



petals, obovate, tapering into the claw, very little tinged with 

 red ; fruit, variable in shape, size, and colour, generally large, 

 obovate, tapering to the stalk, which is usually from half an 

 inch to an inch long, thick and fleshy at its union with the 

 spur, and thickening obliquely into the fruit ; eye, somewhat 

 open, placed in a shallow depression ; skin, soft, but not smooth, 

 of a greenish golden yellow, appearing through a thin covering 

 of russet ; on the sunny side sometimes reddish brown : fleshy 

 white, greenish next the skin, with some greenish veins through 

 it, melting, buttery, juicy, rich, and excellent, but sometimes 

 rather gritty." 



BEURRE D'AREMBERG. Pr. cat. Lond. hort. trans. 

 Pom. mag. 



Due d'Aremberg, of some collections and gardens. 



This very excellent variety was introduced into our country, 

 from Flanders, about eight years since, and has become pretty 

 widely disseminated throughout the middle and eastern states 

 of the Union. The Gloux Morceau, which was sent to Eng- 

 land from Flanders at the same time with this, has been culti- 

 vated in several English nurseries and private collections for 

 this kind, and in some instances the error originated there has 

 been extended to this country by trees sent from them. The 

 Gloux Morceau, although of great excellence, is rather infe- 

 rior in quality to this. 



I extract the following description from the Pomological 

 Magazine : 



" This pear is truly characterised in the Horticultural Trans- 

 actions as deserving ' to be placed at the head of all the pears 

 in cultivation.' We certainly do not know any variety which 

 can upon the whole be said to equal it ; for its flavour is not 

 only excellent, and its flesh tender and juicy, but it is hardy, 

 a great bearer, and will keep till March. It is usually culti- 

 vated as a dwarf, being grafted on quin^ce, and trained against 



