392 PEARS. 



or citron colour, and tinged with red on the sunny side. 

 Flesh yellowish, tender, and melting. Juice sugary, 

 with a rich poignant flavour. 



In eating in December, and till February or March. 



It succeeds on both the Pear and the Quince. 



This is a very excellent Pear on a good soil and 

 favourable situation. It is, of course, inferior when it 

 has not these advantages. 



119. BEURRE D'AREMBERG. Hort. Trans. Vol. vii. 

 p. 178. t. 4. f. 1. Pom. Mag. t. 83. 



Beurre d'Arembert. Bon Jard. 1827, P- 308. 



Due d'Aremberg. ~\ 



-r, . A i Of some French Catalogues, 



Poire d'Aremberg. \ J & 



r^ i T* -L o according to the Pom. Mag. 

 Colmar Deschamps ? J 



Fruit pretty large, turbinate, on an average about three 

 inches and a half long, and two inches and three quar- 

 ters wide at the broadest part, where it is obtusely 

 angular, and a little contracted towards the setting on of 

 the stalk. Eye small. Stalk an inch long, strong, 

 straight, inserted in an oblique, angular cavity ; in some 

 specimens it is diagonally inserted under a broad, elon- 

 gated lip. Skin delicate pale green, very slightly dotted 

 with russet, which becomes a deeper yellow when ripe. 

 Flesh whitish, firm, very juicy, perfectly melting, without 

 any grittiness, and of a very extraordinary rich, sweet, 

 high flavoured quality. 



In eating from October till February. 



It succeeds on both the Pear and the Quince. 



This most excellent Pear is supposed to have been 

 raised by M. Deschamps, and was first sent to the Hor- 

 ticultural Society by M. Parmentier of Enghien, along 

 with the Glout Morceau, in November, 1820. It is 

 usually cultivated as a dwarf, being grafted upon the 

 Quince stock, and trained against an east or west wall j 

 but it succeeds perfectly well as an open standard. 



BEURRE DIEL. Pom. Mag. t.19. and Ib. t.131. 



