THE PEAR. 569 



Fruit pretty large, oval. Skin pale yellow, a red cheek. 

 Flesh greenish, juicy, crisp, sugary and good. October. 



Chaumontel. Lind. Thomp. Nois. 



Bezi de Chaumontelle. 0. Duh. Foit. Beurre d'Hiver. Boz. 

 Winter Beurre. Oxford ChaumonteL 



This old French pear takes its name from the village of 

 Chaumontelle, in France, and succeeds well in Europe, but has 

 not proved good here, except in very favourable situations ; it 

 may be valuable south. 



Fruit large, pyriform. Skin a little rough, yellowish in the 

 shade, dotted with many brownish-russet dots, and brownish- 

 red or rich deep red in the sun. Stalk about an inch long, in- 

 serted moderately deep, in an angular cavity. Calyx placed at 

 the bottom of a deep, uneven, angular basin. Flesh buttery 

 and melting, sugary, with a peculiar and agreeable perfume. 

 November to February. 



Charles of Austria. Thomp. Lind. 

 Charles d'Autriche. 



A Belgian pear. Raised by Van Mons. Young shoots 

 stout, upright, yellow-olive. 



Fruit large, roundish. Skin greenish-yellow, a little russet- 

 ed. Flesh white, tender, quite juicy, astringent. October. 



Chelmsford. 



Origin, Chelmsford, Mass. Fruit large, yellow, red cheek. 

 Flesh coarse, sweet, good for cooking, very productive, strong 

 grower. Last of Sept. 



Clara. Van Mons. 



Claire. Nois. 



One of Van Mons' seedlings. It is of medium size, oval-py- 

 riform. Skin clear yellow, dotted with red. Flesh white, melt- 

 ing, very juicy and sweet, relieved by a slight acid. Septem- 

 ber and October. 



Clinton. Man. in H. M. 



Yan Mons, No. 1238. 



A second rate fruit. Large size ; light yellow skin ; flesh soft, 

 buttery and good, but not high flavoured. Middle of November. 



CoLMAR Neill. Thomp. 



Fruit large, obovate. Skin pale yellow. Flesh white, but- 

 tery, melting, of good flavour. Ripens at the middle of October. 



