PEARS. 241 



m a small oblique-lipped cavity. Skin very smooth, green» 

 turning yellow as it becomes matured. Flesh white, a little 

 grit^, but melting, with a sugary somewhat musky juice. 



Ripe the end of September and beginning of October. 



This succeeds on both the Pear and the Quince. 



68. Bezy Vaet. Hort. Trans, Vol. v. p. 407. 



Fruit somewhat of the shape of a Swan's Egg, but larger. 

 Eye a little sunk. Stalk an inch long. Skin dull gieen, 

 covered with russetty spots. Flesh yellowish, perfectly 

 melting, remarkably sweet, and very agreeably perfumed. 



Ripe in November, and will keep a month or more. 



Raised by M. Parmentier, at Enghien, and exhibited at 

 the Horticultural Society in 1820. 



69. Bishop's Thumb. Hort. Soc. Cat. No. 126. 

 Fruit long, rather slender, slightly tapering from the 



crown to the stalk, having an irregular and slightly knobby 

 outhne, in the manner of the Calebasse, about three inches 

 and three quarters long, and two inches in diameter. Eye 

 small, open, with slender segments of the calyx, slightly 

 sunk in an uneven hollow. Stalk one inch and a half long, 

 slender, recurved, and obliquely inserted in a two-lipped ca- 

 vity. Skin dark green, almost wholly covered with an iron- 

 coloured russet, on the sunny side of a dark rufous brown, 

 thickly sprinkled with gray russetty dots. Flesh greenish 

 yellow, melting, with an abundance of rich, saccharine, 

 high-flavoured juice. 



Ripe the middle to the end of October. 



A very excellent Pear, although its figure is far from being 

 handsome. Decidedly distinct from Calebasse. 



70. BoNCHRETiEN FoNDANTE. Hort. Soc. Cat. No. 138. 

 Fruit above the middle size, oblong, with a pretty regular 



outline, about three inches and a half long, and two inches 

 and three quarters in diameter. Eye small, with a closed 

 calyx, slightly sunk in a nanow and pretty regular hollow. 

 Stalk three quarters of an inch long, rather stout, curved, 

 and sHghtly inserted in a narrow round cavity. Skin pale 

 green, a good part of which is covered with a deep cinna- 

 mon russet, thickly sprinkled with light-coloured russetty 

 specks. Flesh yellowish white, a little gritty, but rich and 

 buttery, and full of a highly saccharine rich-flavoured juice. 



Ripe the end of October, and will keep good a month. 



This most excellent Pear is also a newly raised Flemish 

 variety, grown in the Horticultural Society's garden at Chis- 

 wick, on an open standard. 



21 



