PEARS. 75 



flavoured : core, very small. Among the native English au- 

 tumnal pears, this perhaps holds the highest rank, whether we 

 consider its beauty, its excellence, or its prolific nature. It 

 was raised by a Lieut. General Gansel, from seed of the Au- 

 tumn Bergamot, about the middle of the last century. Some- 

 times it attains a very large size, having occasionally been seen 

 almost a foot in circumference." 



It does not bear well in England as a standard, but affords 

 a tolerably certain crop when trained in an espalier form, and 

 on the quince stock. It comes into eating here in October, 

 and continues in perfection about a month. 



The growth of the tree when young is quite slow, and ex- 

 tremely irregular, insomuch that it is very difficult to give it 

 an erect and handsome form. I should be much more inclined 

 to suppose this a seedling from the Brown Beurre, than from 

 the Autumn Bergamot. 



CRASANNE. PR. CAT. Roz. DUH. MIL. FOR. COXE. 



Bergamotte Crasanne. Roz. syn. Duh. syn. Mil. 



Crasanne Bergamot. Pr. cat. 25 ed. 



Cresane, and Crasane. 



Beurre plat, or Flat butter pear. Mil. 



A fine pear of this variety is round and somewhatturbinate, 

 measuring three inches, or nearly that, in breadth, and thirty- 

 four or thirty-five lines in height. The stem is slender and 

 eighteen to twenty lines in length, rather bent or curved, and 

 inserted within a small cavity. The eye is placed in a slight 

 depression with a very smooth circumference. The skin is a 

 grayish red before maturity, but when the fruit is ripe it be- 

 comes a little yellow anr! is scattered over with red spots. The 

 flesh is very melting, with abundance of juice, which is cool 

 and sweet, combined with a slight degree of acidity, and of 

 an exquisitely perfumed flavour. The seeds are brown, but 

 very often wholly deficient even in the cells where it might be 

 expected they would be perfect ; in such case their place is 

 supplied by a pulp rather less melting than the residue of the 



