PEARS. 369 



long, inserted without any cavity. Skin a fine clear 

 cinnamon, fading into yellow in the shade, and acquir- 

 ing a rich bright red in the sun. Flesh yellowish, 

 melting, buttery, very rich, and highly flavoured. 



Ripe the middle of October, and will keep for two or 

 three weeks. 



This succeeds equally well upon the Pear and the 

 Quince. 



It is one of the best of those varieties raised in 

 Flanders during the period when so large an accession 

 was made to the cultivated fruits of that country. It is 

 recorded to have owed its origin to a M. Capiaumont, of 

 Mons. The first specimens which were seen in this 

 country came to the Horticultural Society in 1820, 

 from M. Parmentier, of Enghien. 



It bears well as a standard, but is best cultivated as 

 an open dwarf, grafted upon a Quince stock. 



74. CHAT-BRULE. Duhamel, No. 116. 



Fruit middle-sized, of a pyramidal turbinate figure, 

 about two inches and three quarters long, and two 

 inches in diameter. Eye small, placed in a shallow 

 plaited hollow. Stalk an inch long, obliquely inserted. 

 Skin smooth, shining, of a pale yellow, but of a dark 

 brown on the sunny side. Flesh melting, but not very 

 juicy, and if kept too long is apt to grow meally. 



75. DARIMONT. Hort. Soc. Cat. No. 215. 



Fruit middle-sized, oblong, in some specimens slightly 

 pyramidal, tapering a little towards the stalk, about 

 three inches long, and two inches and a quarter in 

 diameter. Eye small, open, the segments of the calyx 

 generally falling off before the fruit is fully grown, 

 placed in a very narrow shallow depression, and sur- 

 rounded by a few slightly radiated plaits. Stalk three 

 quarters of an inch long, inserted in a small uneven 

 cavity, sometimes obliquely inserted under a small 

 elongated lip. Skin a complete yellowish grey russet, 



B B 



