PE^RS. 



59 



and pretty distinct projections. The skin is of a russet hue or 

 light hazel colour ou the shade side, and bright red next the 

 sun ; and is scattered over with small white specks which are 

 very apparent upon the red part of the fruit. The flesh is 

 breaking, occasionally somewhat gritty, in general dry, and 

 possessing little juice. The flavour is sweet, partially per- 

 fumed, and quite pleasant. It is excellent when cooked, and 

 then becomes of a red colour, and is one of the best kinds to 

 be stewed or preserved. The seeds are dark brown, moder- 

 ately large, and long. The fruit ripens in November, De- 

 cember, and January, and sometimes becomes mellow pretty 

 speedily. The tree is very productive, and can be grafted on 

 either pear or quince. De la Quintinye and Evelyn designate 

 tAvo varieties : one by the title of Burgundy Dry Martin ; and 

 the other as the Dry Martin of Champagne ; the latter being 

 the best. Miller also speaks of these two varieties. Rozier 

 remarks, that the fruit, which is of medium size, bears some 

 resemblance to the Rousselet, but is less round at the head. It 

 is doubtless from such similarity that this has been by some 

 called the Winter Rousselet, as Miller intimates. 



SUMMER BONCHRETIEN. Pr. cat. Pom. mag. Mil. For. 



Bon Chretien d'^td. Roz. Duh. Mil. 



Gracioli. Roz. Duh. 



Gros Bon Chretien. 



Gracioli d'et^. 



Boncretien. Quin. Evcl. Mil. 



Die Sommer Chrisibirne, ^ 



Die gute Christbirne, > of various German authors. 



Sommer gute Christbirne grosse, y 



Musk Summer Bon Chretien. Coxe. 



r * 11° '> of some parts of New- JerseT, &c. 

 Jargonelle, j 



The following description I extract from the Pomological 

 Magazine : 



" A valuable, well known autumn pear, the origin of which 

 is lost in the darkness of antiquity. It has been long culti- 



