138 OF TEAllS. 



iiesh of this is tender and buttery, and the juicii 

 is very sweet. This is in eating in March. 



67. Chaumontelle ; Winter Beurre. Duham. 

 n, 78. t 40. Pom, AusL t, 143. Hooker Pom. 

 Lond. t, 11. This is melting, the juice is very 

 rich, and a httle perfumed. It is in eating in 

 January. 



68. Brown St. Germain. This is a very fine 

 high-flavoured pear on dwarfs and standards, and 

 comes in after the Wall St. Germain. It continues 

 in eating from December to the end of March. 



69. Pear D' Auch. This was introduced by the 

 late Duke of Northumberland. It much resem- 

 bles the Colmar, but is fuller towards the stalk. 

 It is in eating from Christmas to April, and is, 

 without exception, the best of all the Winter pears. 



70. Swan's Egg. Duham, n. 42. Po?}l Au&U 

 t, 128. Langley Pom, L 64. Jl 4. This is a mid- 

 dle-sized pear, in shape like an egg ; it is of a 

 green colour, thinly covered with brown ; the flesh 

 is melting, and full of a pleasant musky juice. It 

 comes into eating in November. The tree is 

 healthy, and bears well, either as a standard or 

 any other way. 



71. Bergamotte de PAque ; Bergamotte Bugi. 

 Duham, n, 52, t, ^4. Langley Pom, t, Qd, f,5. 

 Pom, Aust, t. 120. This goes also by the following 

 names, viz. Terling, Paddington, and Tarqvin, 

 This is a fine handsome fruit, green when gathered, 

 and of a yellowish or straw colour when ripe. It 

 comes into eating about the month of April, con- 



