AUTUMN PEARS. 229 



Forelle, (S'7/n. Trout Pear.) Medium or rather large, pyri- 

 form, approaching oblong-obovate ; green, becoming clear 

 3-ello\v, with a deep vermillion cheek, dots margiried with 

 crimson ; stalk an inch long, slender, cavity moderate ; 

 basin rather abrupt and narrow; flesh buttery and melt- 

 ing, second-rate. Late autumn. Shoots dark, purplish; 

 leaves small, nearly flat. German. A pear of great 

 beauty, which has contributed to its reputation. 



Harvard. Medium or rather large, oblong-p3Tirorm ; skin 

 russety olive yellow, and with a reddish cheek; stalk 

 rather stout, sunk little or none, oblique ; basin narrow ; 

 flesh juicy, melting, tender; rots at the core if not house- 

 ripened. First of au'umn. Very productive, growth vigo- 

 rous, fruit handsome, rendering it profitable for market, 

 although only second-rate in quality. Origin, Cambridge, 

 Mass. 



Jersey Gratioli. Size medium; regularly formed; pale 

 brown, somewhat rough, basin round, even ; flesh melt- 

 ing, rich. Growth erect, vigorous, buds hoary. New. 



Lodge. Size medium, pyriform, neck small, narrow, very 

 acute, sometimes ribbed and irregular; greenish brown, 

 much russeted ; stalk an inch and a fourth long, rather 

 stout and curved ; basin varying from very shallow to 

 deep and distinct; flesh very juicy and melting, with a 

 rich, vinous, or sub-acid Brown Beurre flavor. Early and 

 mid-autumn. Origin, near Philadelphia, where it proves 

 first-rate, but farther north it does not stand so high. 



Nayoleon. Medium or rather large; obconic-pyriform, ob- 

 tuse, variable ; green becoming pale yellowish-green ; 

 stalk an inch long, stout, slightly sunk; basin rather 

 large ; flesh uncommonly juicy, melting, moderately rich, 

 good, sometimes astringent. From mid-autumn till win- 

 ter. Needs ripening in a warm room. Very productive, 

 thrifty, hardy. Shoots rather erect. Belgian. Best o\\ 

 warm light soils. Fig. 215. 



Pailleau. Medium in size, pyriform-turbinate ; skin rough, 

 greenish yellow, partly russeted ; stalk about an inch 

 long, ve-'y stout ; basin small; flesk juicy, sweet, tolera- 



