AUTUMN I'EAKS. 227 



long, slender; basin smooth, scarcely sunk; flesh buttery, 

 mehing, juicy, with a rather poor flavor. Early in au- 

 tumn. Productive. A common market fruit at Paris. 



Autumn Colmar. Medium in size, obtuse-pyriform ; pale 

 green; stalk an inch long, slightly sunk; calyx small, 

 closed, basin slightly furrowed ; fle^h gritty at core, 

 buttery, second-rate in flavor. Ripens at mid-autumn. 

 Flemish. 



Beurre Duval. Medium size, obconic-pyriform, pale green, 

 stalk half to three-fourths of an inch long, under a lip, 

 cavity small ; calyx erect, basin shallow; flesh greenish 

 white, rather coarse, melting, buttery, good second-rate, 

 variable. Late autumn. Resembles Andrews, but not 

 so good. Belgian. 



Beurre Van Marum. Medium in size, sometimes rather 

 large, oblong-pyriform, rather irregular; bkin yellow; 

 stalk long, slender, cavity flattened ; calyx large, basin 

 shallow, irregular; flesh melting, juicy, sweet, agreeable. 

 Mid-autumn. Productive, and bears young. A good 

 second-rate pear. Flemish. 



Beurre Van Mons. Medium size, pyriform ; yellow, rus- 

 seted ; a third-rate fruit. Mid-autumn. 



Calebasse. {S>/n. Calabash.) Size- medium, or rather 

 large ; long-pvriform, neck elongated, acute, body round, 

 rather small ; surface uneven or knobby, yellow, partly 

 russeted ; stalk an inch and a quarter long, oblique, not 

 sunk ; calyx short, erect, basin small, ribbed ; fleshcoarse, 

 breaking, juicy, sugary, pleasant ; second-rate. Early 

 autumn. Belgian. 



Calebasse Grosse. Very large, obconic-oblong ; smooth, 

 shining, yellowish green; stalk stout, an inch long; flesh 

 rather coarse, half melting, tolerably good. Belgian. 



Ca-piaumont. CS?/7Z. Beurre de Capiaumont.) Size medium; 

 obconic-pyriform, quite acute, approaching turbinate, 

 regular; skin smooth, yellow, with cinnamon red to the 

 sun, distinctly dotted, slightly russeted ; cal3'x widely re- 

 flexed, not sunk ; stalk about an inch long, but varying 



