J50 FRUIT AND ITS CULTIVATION. 



marked with russet. Flavour, juicy and pleasant. Sea- 

 son, October and November. Self-sterile. 



Beurre Hardy. A popular Pear for pyramid culture. 

 Fruit, large, obovate. Colour, brown, shading to golden- 

 yellow. Flavour, melting, juicy, ridh, and refreshing. 

 Season, October. 



Beurre Ranee. A good late Pear, suitable for a north 

 wall. Fruit, large, pyriform. Colour, green, spotted with 

 russet. Flavour, rich, melting, juicy. Season, December 

 to March. 



Beurre Superfin. A very fine, free-bearing Pear. Fruit, 

 large, obovate. Colour, greenish-yellow, veined with 

 russet. Flavour, buttery, melting, juicy. Season, Sep- 

 tember to October. Self-sterile. 



Brown Beurre. A good-flavoured Pear. Fruit, large, 

 obovate. Colour, green and reddish-brown. Flavour, 

 imeltiiTg and buttery. Season, October. Succeeds best 

 double-grafted. 



Chaumontel. A hardy, free-bearing Pear. Fruit, large, 

 pyriform. Colour, yellowish-green and brownish-red. 

 Flavour, buttery, juicy, and rich. Season, November to 

 March. Does well as a standard. 



Comte de Lamy. One of the best dessert Pears in cul- 

 tivation. An immense cropper. Fruit, small, roundish- 

 obovate. Colour, yellowish-green and brownish-red. 

 Flavour, buttery, melting, and sugary. Season, October. 



Conference. A popular and handsome Pear. Free 

 cropper. Fruit, large, pyriform. Colour, green, orange, 

 dotted with russet-. Flavour, melting, rich, aromatic. 

 Season, October. Fine for dwarfs, cordons, etc. Self- 

 fertile. 



Doyenne Bussoch. A very fine Pear. Free bearer. 

 Fruit, very large, roundish-obovate. Colour, lemon- 

 yellow, dotted with russet. Flavour, melting, juicy, rich, 

 and aromatic. Season October, 



