THE PEAR. 



'61 



conflict in regard thereto. The tree is very luxuriant, hardy and bears 

 early and abundantly ; the young shoots upright, reddish olive brown. 

 The fruit requires to be gathered sooner than most pears, even before 

 it parts readily from the tree. If it is then ripened in the house it is 

 always fine, while, if allowed to mature on the tree, it usually becomes 

 soft, flavorless, and decays soon. 



Fruit large, obovate obtuse pyriform. Surface a little rough, the 

 ground pale yellow, but mostly covered with marblings and patches of 



Flemish Beauty. 



light russet, becoming reddish brown at maturity, on the sunny side. 

 Stalk rather short, from an inch to an inch and a half long, and pretty 

 deeply planted in a peculiarly narrow, round cavity. Calyx short, 

 open, placed in a small round basin. Flesh yellowish white, not very 

 fine-grained, but juicy, melting, very saccharine and rich, with a 

 slightly musky flavor. Very good. Last of September. 



FLEMISH BON CHRETIEN. 



Bon Chretien Turo. 

 Bonchretien Vernois. 



Turkish Pear. 

 Turkish Bonchretien. 



The Flemish Bon Chretien is an excellent cooking Pear, not very 

 productive. 



