494 THE I'E.vri. 



partially open, set in a broad shallow basin. Flesh juicy, melt- 

 ing, with a good vinous flavour. Ripens last of August. 



DUCHESSE DE BllABANT. DuricUX. 



Tree very vigorous. Fruit of good size, turbinate, pyriform, 

 sometimes elongated. Skin rough, bright green, becoming mo- 

 derately yellow at ripening, much shaded with bright russet. 

 Flesh whitish yellow, fine, melting, juice abundant, sugary, vi- 

 nous, finely perfumed. Fruit of the first quality, ripening at the 

 end of October. (An. Pom.) 



DucHEssE d'Angouleme. Lind. Thomp. 

 Beurre Soule, 



A magnificent large dessert pear, sometimes weighing a 

 pound and a quarter, named in honour of the Duchess of An- 

 gouleme, and said to be a natural seedling, found in a forest 

 hedge, near Angers. When in perfection, it is a most delicious 

 fruit of the highest quality. We are compelled to add, however, 

 that the quality of the fruit is a little uncertain on young stand- 

 ard trees. On the quince, to which this sort seems well adapt- 

 ed, it is always fine. The tree is a strong grower, the shoots 

 upright, light yellowish-brown, and it is deserving trial in all 

 warm dry soils. 



Fruit very large, oblong-obovate, with an uneven, somewhat 

 knobby surface. Skin dull greenish-yellow, a good deal streak- 

 ed and spotted with russet. Stalk one to two inches long, very 

 stout, bent, deeply planted in an irregular cavity. Calyx set in 

 a somewhat knobby basin. Flesh white, buttery, and very jui- 

 cy, with a rich and very excellent flavour. October. 



Due DE Brabant. 



Desiree Van Mons. Beurre Chameuse 



Fondante des Chameuse. Waterloo. 



Miel d'Waterloo. Belle Excellente. 

 Jamin. 



Tree hardy, vigorous, productive, and equally suited with 

 light or tenacious soil. 



Fruit large, oval, pyriform, tapering from centre to base and 

 apex, angular. Skin greenish, shaded with crimson on the sun- 

 ny side, and thickly sprinkled with greenish dots. Stalk long, 

 curved, and twisted, somewhat fleshy at its insertion, in a very 

 small cavity. Calyx large and open, segments persistent, in an 

 irregular ribbed basin. Flesh whitish green, very juicy, buttery, 

 melting, with a refreshing vinous flavour. October, Novem- 

 ber. 



