482 TgE PEAR. 



basin. Skin yellow, inclining to russet, sometimes with a sunny 

 cheek, thickly covered with dots which become crimson on the 

 exposed side. Flesh rather coarse, slightly granular, buttery, 

 melting. Flavour rich, sugary, vinous. September. 



COLUMBIA. 

 Columbian Virgalieu. Columbia Yirgalouse. 



The original tree grows on the farm of Mr. Casser, in West- 

 chester Co., New York. The tree grows upright, with stout 

 brownish-yellow shoots. This fine pear was first brought into 

 notice a few years since, by Bloodgood & Co., of Flushing. 

 Young wood stout, upright, yellowish-brown. 



Fruit large, regularly formed, obovate, usually a little oblong, 

 and always broadest in the middle. Skin smooth and fair pale- 

 green in autumn, but when ripe, of a fine golden-yellow with 

 occasionally a soft orange tinge on its cheek, and dotted with 

 small grey dots. f Stalk rather more than an inch long, slightly 

 curved, placed towards one side of a narrow depression. Calyx 

 of medium size, partially open, set in a very shallow basin. 

 Flesh white, not very fine grained, but melting, juicy, with a 

 sweet, aromatic flavour. November to January. Very apt to drop 

 from the tree previous to ripening. 



COLLINS. Hov. Mag. 

 Watertown. 



Raised by A. Collins of Watertown, Mass., and first exhibited 

 before the Massachusetts Horticultural Society in 1848. Tree 

 of moderate growth, with reddish shoots. 



Fruit medium, regularly obovate, inclining to turbinate. Skin 

 greenish-yellow, with russet spots, and frequently a blush on the 

 sunny side. Stalk short, thick, inserted at an inclination with- 

 out cavity. Calyx small, and very little sunk. Flesh fine, 

 melting, juicy, with a brisk, sugary flavour, resembling white 

 Doyenne. Ripens first of October. 



COLMAR D'ALOST. Bel. Hort. 



Comtesae d'Alost. Duchesse d'Alost. 



Delices d'Alost. 



j. Belgian variety. Tree vigorous and productive. 



Fruit large, elongated-pyriform, sometimes obovate. Skin 

 greenish-yellow, with a red cheek, sprinkled with many green 

 or brown dots, often much russeted. Stalk large, rather long 

 and curved, inserted in a slight depression. Calyx open, seg- 

 ments long, basin shallow and uneven. Flesh white, buttery, 

 melting, juicy, slightly astringent. October, November. 



