PEARS. 63 



form would be almost ovate if it was not partially contracted 

 towards the peduncle, and if the eye was not inserted within a 

 pretty deep cavity, surrounded by very projecting swellings or 

 protuberances. Its height is four inches less by three lines, 

 and its greatest diameter taken at the medium of its height, is 

 three inches and two lines ; the stem, usually inserted rather 

 laterally, is nearly two inches in length, and the skin is almost 

 wholly of a yellowish green hue, attaining only a slight russet 

 tint next the sun. The flesh is firm, rather dry, sweet, and 

 quite agreeable, although not high flavoured. The seeds are 

 light brown and well perfected, and the fruit ripens in Novem- 

 ber or December. In the New Duhamel it is announced that 

 this fruit was presented to the author by M. Hervy, director of 

 the gardens of the Luxembourg. I am not aware whether this 

 or the succeeding variety is that which I have in my collection 

 under the name of Martin Sire, but will soon be enabled, by 

 critical examination, to decide the point. And as I have trees 

 obtained from various sources under the same name, it is more 

 than probable they may include both the varieties. 



RONVILLE. N. Dun. 



Martin sire, or Ronville. Roz. ? O. Duh. ? Mil. ? For. . 



Ronville, or Martin sire. Quin. ? Evel. ? 



Martin sire. Pr. cat. ? 



Lord Martin pear. Mil. syn. ? 



Hocrenaille. Mil. syn. ? Die. d'Agric. syn. 



Poire de Bunville. Die. d'Agric. syn. 



This pear is very oblong, being usually three inches and two 

 to four lines, and sometimes even near four inches in height, 

 and from twenty-five to twenty- seven lines in its greatest dia- 

 meter. The stem is enlarged at the point of junction with the 

 fruit, and from ten to twelve lines in length. The skin, which 

 is at first light green, becomes a little yellow at maturity, and 

 is entirely dotted over with a great number of small grayish 

 specks. The flesh is firm, somewhat breaking, of a pleasant 

 flavour, partially sweet, and sometimes gritty around the seeds, 

 which are brown and well perfected. Duhamel himself re- 



