PEARS. 173 



lowish at the centre, tender, buttery, with, a rich piquant 

 flaTour and musky aroma. 



A well-known pear of first-rate excellence, ripe in 

 October. The tree requires to be grown against a wall 

 to have the fruit in perfection ; but it succeeds very well 

 as a dwarf in a warm situation. 



; Buchanan's Spring Beurre. See Verulam. 

 Bujaleuf. See Virgouleuse, 

 Bujiarda. See Summer Thorn. 

 De Bare. See Bellissime d'Hiver. 



BURGEKMEESTEB. Fruit large, oblong or pyramidal, 

 curved, and very uneven on the surface ; round at the 

 apex and knobbed about the stalk. Skin yellowish- 

 green, entirely covered with rough russet. JEye very 

 small, set in a shallow basin. Stalk an inch long, ob- 

 liquely inserted. Flesh yellowish, melting, juicy and 

 sweet, with a fine musky flavour. 



A good second-rate pear, ripe in November. 



De Cadet. See Bergamotte Cadet. 



CAILLOT EOSAT (English Caillot Rosat ; King Pear). 

 Fruit above medium size, pyriform. Skin smooth, 

 greenish-yellow in the shade, and quite covered with a 

 brownish-red cheek and streaks of brighter red on the 

 side next the sun. Eye open, set in a shallow cavity. 

 Stalk three quarters of an inch long. Flesh tender, very 

 juicy and melting, sweet, and nicely perfumed. 



A nice early pear, ripe in August ; and the tree is aji 

 excellent bearer. This is not the Caillot Kosat of the 

 French, which is the same as our Summer Rose. 



CALEBASSE (Beurre de P ayence ; Caleb assed'Hollande; 

 Pitt's Calebasse). Fruit medium sized, oblong, undu- 

 lating in its outline. Skin yellow, covered with thin 

 grey russet in the shade, and cinnamon-coloured russet 

 next the sun. Eye open. Stalk an inch and a half long, 

 obliquely inserted, with a fleshy lip on one side. Flesh 

 crisp, juicy, rich, and sugary. Ripe in October. 



Calebasse Bosc. See Beurre Bosc. 

 Calebasse Carafon. See Calebasse Gfrosse. 



CALEBASSE DELVIGNE. Fruit above medium size, 

 pyriform. Skin yellow, strewed with cinnamon-coloured 

 russet. Eye open, with stout segments, set in a shallow 



