448 THE PEAR. 



Fruit of medium size, or usually a little Lelow it, roundish- 

 obovate, narrowed-in near the stalk. Skin yellowish-green at 

 maturity, dotted with grey russet, and a good deal covered with 

 russet patches and streaks, especially on the sunny side. Stalk 

 an inch and a half long, bent, and planted in a narrow cavity. 

 Calyx open, with stiff, short divisions, placed in a shallow basin. 

 Flesh yellowish-white, fine grained, buttery and very melting, 

 abounding with juice, of a rich, saccharine, aromatic flavour. In 

 perfection in December, and keeps till the middle of January. 



CLASS n. 



Comprises those of very good quality ; those that are new 



and untested, but give promise of excellence ; and some of 



which may not, on further trial, prove worthy of this class, but 

 which we are not ready at present to reject. 



\ Abbott. 



Origin, Providence, R. I., on the farm of Mrs. Abbott. A 

 vigorous grower, and the fruit, although not of first quality, is 

 uniformly good, and exceedingly beautiful. Fruit of medium 

 size, obovate, inclining to pyriform, with the largest diameter 

 near the centre. Skin yellowish, considerably shaded with 

 crimson, sprinkled with, grey and crimson dots, and having a 

 few russet patches. Stalk medium, inserted by a lip or ring, in 

 a slight depression surrounded by russet. Calyy open, with 

 segments persistent, in a broad open basin. Flesh white, granu- 

 lar, buttery, juicy, melting. Flavour sweet, pleasant, and per- 

 fumed, liipens last of September. 



Abb6 Mongein. Tourres. 



Fruit of first quality, immensely large, weighing forty-two 

 ounces, recommended by M. Tourres as a delicious fruit. Ripe 

 March and April. (Hov. Mag.) 



Abbe Edouard. Bivort. 



Tree a beautiful pyramid, very vigorous on pear and quince. 

 Fruit medium, turbinate. Skin bright green, becoming bright 

 yellow at maturity. Flesh white, half fine, melting, half but- 

 tery, juice abundant, sugary, and agreeably perfumed, resembles 



