THE PEAK. 845 



KOSTIEZER. 



A foreign variety, which is scarcely medium in size and has not 

 generally much beauty of color, yet combines an assemblage of excel- 

 lences that places it in the rank before any other of its season. The 

 young trees produce but few shoots of strong growth, and require severe 

 shortening to bring them into a fine symmetric form. The color of 

 the young wood is dark olive brown. It is healthy and vigorous in 

 its habit, an early and most profuse bearer, and in flavor is only 

 equalled by the Seckel, which ripens six weeks later. 



Fruit medium or below, obovate oblong pyriform. Skin dull yel- 

 low green, mixed with reddish brown on the sunny side. Stalk long 

 and slender, curved, and inserted with very little depression. Calyx 

 open, persistent. Basin small and corrugated. Flesh juicy, melting, 

 somewhat buttery, exceedingly sugary, vinous, aromatic, and pleasantly 

 perfumed. Best. Middle of August to middle of September. 



ROUSSE LENCH. 



Fruit large, oblong oval. Skin lemon yellow, with a slightly rus- 

 seted covering. Flesh yellow, buttery, juicy, sugary, pretty well fla- 

 vored. January, February. (Hogg.) 



ROUSSELET AELENS. 



A Belgian Pear of medium size, obovate acute pyriform, yellow, 

 with shade of red in sun, patches of russet, and dots of grayish red. 

 Stalk inserted without cavity. Flesh yellowish white, half fine, melting, 

 juicy, sweet, perfumed. (An. Pom.) 



EOUSSELET BlVORT. 



A Belgian Pear, raised from seed of the Simon Bouvier in 1840. 



Fruit medium, ovate obovate pyriform. Skin pale yellow, slightly 

 netted and patched with russet, and sprinkled with brown dots. Stalk 

 rather long, with a fleshy fold at insertion. Calyx partially open. 

 Basin small, furrowed. Flesh yellowish, fine, juicy, buttery, melting, 

 sweet. Good to very good. November. 



ROUSSELET DECOSTER. 

 Rousselet de Coster. Decoster's Russelet. 



A seedling of Yan Mons', dedicated to M. Decoster, of Louvain. 

 Tree moderately vigorous. Young wood dull reddish brown. 



Fruit small, roundish obovate pyriform. Skin pale greenish yellow, 

 patched and blotched with russet, especially around the stalk and 

 calyx, thickly sprinkled with russet dots, and sometimes a brownish 

 cheek in sun. Stalk rather long. Cavity small. Calyx open. Seg- 

 ments stiff. Basin shallow, uneven. Flesh coarse, yellowish, juicy, 

 melting, slightly vinous, aromatic. Good. September. 



ROUSSELET DE JANVIER. 



Of Belgian origin. 



Fruit small, obovate pyriform. Skin yellowish. Flesh fine, half 

 melting, buttery, perfumed. January. (Soc. V. M.) 



