18 



6. Doyenn6 Robin. — Size, medium ; form, roundish, bergamot shape ; 

 stem, rather long, planted without much depression, on a flattened surface ; 

 calyx, small, moderately sunk ; color, pale lemon yellow, russeted at the 

 stem and calyx, and profusely stippled with coarse dots ; flesh, white, melt- 

 ing and juicy; flavor, spriglitly, vinous, with pleasant astringency, like 

 Doyenne d'Ete, rich and good ; quality, very good ; core, medium ; seeds, 

 plump and fair. Season, October 1st. 



7. Malconaitre cfHaspin. — Size, large; form, roundish obovate; stem, 

 about one inch in length, inserted in slight depression ; calyx, closed, in 

 rather deep, irregular basin ; skin, dull yellow, with brownish red cheek, 

 stippled with coarse dots, and russeted at the calyx; flesh, juicy, tender and 

 melting ; flavor, rich subacid, perfumed. Season, October to November. 

 Quality, very good ; core, medium ; seeds, small. Tree, vigorous, hardy 

 and productive ; a valuable market fruit. 



8. Beurri jVantais. — Size, large ; form, pyriform, slightly contracted in the 

 neck, somewhat obtuse ; stem, about one inch in length, rather stout ; color, 

 clear green, until maturity, when the skin assumes a pale yellow, generally 

 without any blush, and with but few traces of russet ; flesh, melting, tender, 

 and juicy ; flavor, sacharine, tolerably rich. Season, September 15 to Oc- 

 tober 15. Quality, very good ; tree, grows well on the pear or quince, 

 comes early into bearing, and makes a fine pyramidal tree. Mr. Leroy ad- 

 vertises this as a new fruit, but it has long been known in other collections. 



9. Fondante Agreeable. — Size, medium ; form, roundish obovate ; stem, 

 one inch or more long, fleshy at the base, set on one side ; calyx, open in 

 broad shallow basin; color, dull yellowish green, slightly russeted ; flesh, 

 tender, melting and juicy ; flavor, very pleasant and refreshing, with deli- 

 cate aroma ; quality, very good, excellent. Season, last of August. Core, 

 large ; seeds, large, plump. 



10. Beurre jYavez. — Size, full medium, or large; form, turbinate; stem, 

 one inch or more in length, moderately strong, inserted on the apex of the 

 fruit ; calyx, closed, not much sunk ; flesh, melting and juicy ; flavor, rich, 

 vinous, with pleasant aroma ; quality, very good. Season, October. 



11. De Bavay. — Size, medium; form, turbinate; stem, one and a quarter 

 to one and a half inches in length, planted without depression ; calyx, 

 large, open ; color, dull yellow, coarsely stippled, and considerably covered 

 with traces of russet; flesh, juicy, tolerably melting; flavor, agreeable sub- 

 acid, moderately rich ; quality, very good. Season, October to November. 

 A good bearer, either on the pear or quince root. 



12. Doyeyi DU'.en. — Size, medium to large ; form, obtuse pyriform, in- 

 clining to oval; stem, short and stout, fleshy at the junction; skin, dull 

 green, becoming yellow at maturity ; flesh, melting, with sufficient juice ; 

 flavor, agreeable subacid, sweetish, with pleasant perfume. Season, Octo- 

 ber to November. Quality, good; may prove very good. 



13. Van Mons, 1825. — Size, full medium ; form, obovate obtuse pyri- 

 form ; stem, rather stout, one inch or more in length, planted in a slight 

 depression ; calyx, closed, rather deeply sunk ; skin, at maturity pale yel- 

 low, with a few russet traces, and occasionally a brownish red cheek ; 

 flesh, melting, juicy and tender; flavor, pleasant subacid, rich. Season, 



