574 



THE PEAR. 



Franc Real d'Hiver. Thouip. 

 Franc R6al. Lini. 0. Buh. Fin Or d'Hiver. 



The Winter Franc Pteal is a good cooking pear, bears well, 

 and grows upright, with wavy leaves. 



Fruit of medium size, roundish. Skin yelloA speckled with 

 russet brown, and having a brownish cheek. Flesh crisp and 

 firm. In use from December to March. 



Frederic de AVurtemburg. Van Mons. JSTois. 



Frederick of Wurtemburg. Yermilion d']6t6. 



One of Van Mons' seedlings; a very handsome and sometimes 

 very good fruit, but often poor; growth unthrifty. 



Fruit large, one-sided, pyriform, rather uneven in its surface. 

 Skin deep yellow^ at maturity, with a remarkably rich crimson 

 cheek. Flesh white, juicy, melting and sweet; and when in 

 perfection, buttery and delicious. Septeftlror. 



Gendesheim. Thomp. Lind. 



A Flemish pear, of not very good quality. 



Fruit large, obtuse-pyriform. Skin pale greenish-yellow, a 

 little russet. Flesh rather gritty near the core, elsewhere but- 

 tery. October and November. 



Gilo GIL. Lind. Thomp. 



Gile-o-gile. Garde d'Ecosse. 



Poire a Goberl, Jilogil. 



A large, showy French pear, only fit for cooking. 



Fruit large, roundish. Skin thickly covered with russet, with 

 a reddish-russet cheek. Flesh very firm and crisp. November 

 to February. 



Great Citron of Bohemia. Man. in H. M. 



Citronenbime Bomische grosse, punctirte. Baum. Cat. 



Fruit small, oblong, yellow. Flesh sugary, juicy, a little coarse- 

 grained, and not much flavour. Ripens the last of September. 



Green Pear of Yair. Thomp. 

 Green Yair. 



The green pear of Yair is a European fruit, which proves 

 but little wortliy of cultivation here. 



Fruit of medium size, obovate; skin green; flesh juicy, but 

 not high flavoured or rich. Septembei 



