PEARS. 133 



The Colmar is also a first-rate pear, with a white 

 flesh, and of high flavor. In Scotland the tree requires 

 a south or west wall. From this the Poire d'Auch of 

 the Continent seems scarcely to "differ. It keeps till 

 February or March. 



The Passe Qolmar is an admirable Flemish variety 

 lately introduced into this country; of excellent flavor; 

 hardier, and a more abundant bearer than the preceding, 

 and more easily ripened, either against walls or on 

 standards. It seems well adapted for flat espaliers. 

 The fruit is in maturity in December and January, and 

 extends into February. 



Poire Neille was raised by M. Von Mons, of Louvain, 

 about the time of the visit of the Caledonian Horticul- 

 tural Society's deputation to Belgium (in 1817). It is 

 allied to the Colmars, with a very white pulp, mellow, 

 and saccharine and slightly musky juice. It is in sea- 

 son during the month of October, and should be gath- 

 ered a few days before it be ripe. The tree succeeds as 

 a standard at Edinburgh, bearing freely ; and Mr. Mat- 

 thew of Gourdieliill regards it as an acquisition to the 

 orchards of the Carse of Gowrie, being calculated to 

 follow the Hazel pear, equally productive, and superior 

 in size and quality. 



1h.Q Ghut Morceau (orBeu-rr^ d'Hardenpont) is excel- 

 lent, from a wall, in December and January. It has 

 also been found successful as a standard. 



The Wiyiter .Beurre is in season in January and 

 February. The Ne plus Meuris is good on standards, 

 and keeps till March, and the tree is a free bearer. 



The Easter Beurre. — Fruit largCj obovate, green and 

 brown ; flesh whitish-yellow, melting, and well flavored. 

 " It is," says Mr. Thompson, " hardy, and agoodbear- 



12* 



