Emile : see Emile d'Heyst. 



EMILE D'HEYST. Her. Pom., II., 32. G. Heysts 



Zuckerbirne. (Emile, Beurre d'Esperen.) Dessert, 

 October to November, medium, 2| by 4^, long oval 

 even. Skin, a little rough. Colour, pale yellow marbled 

 with brown russet, especially around stem. Flesh, 

 yellowish green, melting, sub-acid and pleasantly 

 perfumed. Eye, very small, a little open in a slightly 

 ribbed shallow basin. Stem, rather long, slender, 

 woody, set on level. Growth, rather dwarf, becoming 

 weeping as a standard ; fertility, very good. Leaf, 

 long, pointed, very finely and regularly serrate, very 

 much upfolded, turns a distinct claret red, then vermilion. 

 Origin, raised by Major Esperen and named after M. 

 Emile d'Heyst, of Heyst-op-den-Berg. First fruited 

 in 1847. I* does we U on nearly all soils, in all forms, 

 and in Scotland. A most reliable variety which for 

 hardiness and regular crop cannot be bettered at its 

 season. 



English Bergamotte. 



ENGLISH CAILLOT ROSAT. (King's Pear.) 

 Dessert, August, medium, obtusely pyriform, even. 

 Skin, a little rough. Colour, yellowish green, sprinkled 

 with russet spots on shaded sides, dark brownish red, 

 interspersed with some grey specks on sunny side. 

 Flesh, yellowish white, juicy, rich, aromatic. Eye, open 

 in a shallow basin. Stem, long, woody, in a shallow 

 cavity. Growth, vigorous, makes a good standard ; 

 fertility good. Leaf, medium, oval, finely and sharply 

 serrate. I have been unable to find the origin of 

 this fruit, and many varieties bear this name. I give 

 above Thompson's description from the Gardener's 

 Assistant, as I have not been able to secure good specimens 

 of this fruit. 



Epine d'Ete : see Monchallard. 

 Epine Rose : see Monchallard. 

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