150 



PEARS. 



Abbe Mongein. See Uvedales St. Germain. 

 Abondance. See Amour. 



ACHAN (Black AcJian; Slack Bess; Red Anhan ; 

 Winter Beurre). Fruit medium sized, obovate, flattened 

 towards the eye. Skin varying from pale greenish- 

 yellow, to dark greyish-green, and covered on one side 

 with dull brownish-red. Eye open, set in a slightly de- 

 pressed basin. Stalk about an inch long. Flesh tender, 

 rich, melting, sugary, and highly perfumed. Ripe in 

 November. 



Though an excellent Scotch dessert pear, this is 

 perfectly worthless in the south of England. 



Adam's Flesh. See Chair a Dames. 

 Adele de St. Denis. See Baronne de Mello. 

 Ah ! Mon Dieu. See Amour. 

 Albert. See Beurre d'Amanlis. 



ALBERTINE. Fruit above medium size, Doyenne 

 shaped. Skin smooth and shining, of a pale lemon 

 colour, strewed with very large russet dots, and with a 

 faint blush of red next the sun. Eye half open, set in 

 a shallow depression. Stalk short and stout. Flesh very 

 tender, melting, and buttery, piquant and perfumed. A 

 first-rate pear, with a slight musky flavour. Ripe in 

 September and October. 



ALEXANDRE BIVORT. Fruit rather below medium size, 

 obovate. Skin shining, clear yellow, and covered with 

 pale brown and green dots. Stalk woody, half an inch 

 to three-quarters long. Flesh white, with a reddish 

 tinge, buttery, melting, and very juicy, richly flavoured, 

 and with a high aroma. A first-rate pear. Ripe in the 

 end of December and continues till February. The tree 

 has a bushy habit of growth. 



ALEXANDRE LAMBRE. Fruit medium sized, round or 

 roundish-oval, uneven in its outline. Skin smooth, 

 greenish-yellow, with sometimes a tinge of red next the 



