102 Notes and Deso-iptions of several Varieties of 



under which it is cidtivated most generally in France, having 

 been sent out in its stead. What is however, without much 

 doubt, the true variety, has been more recently received both 

 from England and Belgium. It is a pear of above the me- 

 dium size, with a thick rough skin of a yellow color, with 

 reddish brown specks ; the stem is of an inch or more in 

 length ; flesh yellowish white, half melting, juicy, of a sweet 

 pleasant flavor, gritty about the core, and in some years 

 cracks badly : it rots at the core. Season, November. The 

 first notice of this pear, now remembered, was from Mr. 

 Rivers, in 1843, who speaks of it as a new pear of Normandy, 

 of high reputation, ripening in November and December. 

 At present, it does not give promise of maintaining its credit 

 in this country, — or, although some years good, of being 

 worthy of a very general cultivation. In France, it seems to 

 be esteemed of the first quality. 



FoNDANTE DE MiLLOT is of a flattened, obovate form, with 

 a yellow skin, red in the sun, and brown specks ; calyx small 

 and open ; flesh yellowish white, half melting, not much 

 juice ; sweet, but without much flavor. November. 



Wredow is a pear of pyriform shape ; stem an inch long, 

 curved, and set on one side ; skin thick, of a russety, green- 

 ish color ; calyx small and open ; flesh white, melting, juicy, 

 subacid, high flavored. Season, November. 



Caen du France. — Large, pyriform, thick skin, of a rus- 

 sety yellow color, thickly covered with russety specks, and 

 with some blotches of russet ; calyx open ; flesh yellowish 

 white, half melting, juicy, sweet, with a little astringency ; 

 stem thick, three quarters of an inch long. Ripens in De- 

 cember and January — adheres well to the tree. This is sup- 

 posed to be the same as No. 61 of Van Mons, and may prove 

 worthy of a place in a large collection. 



Hericart de Thury. — Small, with a thick green skin 

 and russet specks, and a slight blush in the sun ; flesh tender, 

 half melting, and not much juice, of a peculiar flavor, and 

 indiff'erent quality. Dec. and Jan. The Hericart de Thury 

 is described in the French catalogues as large, melting, and 

 of first quality. As the fruit, of which the above is a descrip- 



