206 PEABS. 



Philippe de Paques. See Easter Beurre". 

 Pickering Pear. See Uvedales St. Germain. 

 Pickering's Warden. See Uvedales St. Germain. 

 Pine. See White Doyenne'. 

 Piper. See Uvedales St. Germain. 

 Piquery. See Urbaniste. 

 Pitt's Calabasse. See Calelasse. 



Pius IX. Fruit large, conical, and regularly formed. 

 Skin of a deep, clear yellow colour, with a blush of red 

 on the side next the sun, considerably covered with 

 streaks and flakes of russet. Eye open, slightly de- 

 pressed. Stalk thick and woody, very short. Flesh 

 melting, juicy, sugary, and highly perfumed. 



An excellent pear. Ripe in September. The tree is 

 hardy, of small habit, forms a nice pyramid, and is a good 

 bearer. 



Plombgastelle. See Beurre d'Amanlis. 



Poire de Prince. See Chair a Dames. 



Pound Pear. See Black Worcester. 



Pound Pear. See Catillac. 



Precel. See Passe Colmar. 



Present de Malines. See Passe Colmar. 



Present Royal de Naples. See Beau Present d'Artois. 



PREVOST. Fruit rather large, roundish-oval. Skin 

 clear golden yellow, with a bright red blush on the ex- 

 posed side, and marked with flakes of russet. Eye open, 

 not deeply sunk. Stalk about an inch long. Flesh fine- 

 grained, half-melting, and half-buttery, pretty juicy, and 

 highly aromatic. 



A good late pear. Ripe from January to April ; but 

 unless grown in a warm soil and situation it rarely attains 

 the character of a melting pear. 



PRINCE ALBERT. Fruit medium sized, pyriform. Skin 

 smooth, of a deep lemon-yellow colour, and frequently 

 with a blush of red next the sun. Eye small and open, 

 set in a shallow basin. Stalk an inch long, not depressed. 

 Flesh yellowish- white, melting, juicy, sugary, and richly 

 flavoured. 



An excellent pear, in use from February till March. 



