42S 



THE 1'EAR. 



Bergamotte de la Pentecote. 

 Beurre de la Pentecote. 

 Beurre d'Hiver de Bruxelles. 

 Doyenn6 d'Hiver. 

 Doyenne 1 du Printemps. 

 Beurr< Roupe. 

 Du Patre. 



Beurre de Paques. 



Philippe de Paques. 



Bezi Chaumontelle tres gros. 



Chaumontel tres gros. 



Canning. 



Seigneur d'Hiver 



The Easter Beurre is considered abroad, one of the very best 

 late winter or spring pears. It seems to require a rather warm- 

 er climate than that of the eastern states, to arrive at full per- 

 fection, and has disappointed the expectation of many cultiva- 

 tors. It bears well here, but is rather variable in quality. In 

 good seasons, if packed away in boxes and ripened off in a warm 

 room, it is a delicious, melting, buttery fruit. The tree grows 

 upright, and thriftily, with reddish yellow shoots. It requires 

 a warm exposure and a rich soil, to give fine fruit as an open 

 standard tree. 



Fruit large, roundish-obovate, often rather square in figure. 

 Skin yellowish-green, sprinkled with many russetty dots, and 

 some russet, which give it a brownish cheek in some specimens. 

 Stalk rather short, stout, planted in an abruptly sunken, obtuse 

 cavity. Calyx small, closed, but litt e sunk among the plaited 

 folds of the angular basin. Flesh white, fine grained, very but- 

 tery, melting, and juicy, with a sweet and rich flavour. 



BLOODGOOD. Man. 

 Early BeurrS, of some. 



Bloodgood 



The Bloodgood is 

 the highest flavoured 

 of all early pears, and 

 deserves a place even 

 in the smallest garden. 

 It was named from the 

 circumstance of its hav- 

 ing been brought into 

 notice about 1835, by 

 the late James Blood- 

 good, nurseryman, 

 Flushing, L. I. The 

 sort was brought to 

 that nursery as a new 

 variety, with out a name 

 however, by some per- 

 son on Long Island, 

 unknown to Mr. B., 

 who was never able 

 afterward to trace its 

 history further. The 



