54 THE FAEM. 



d' Avranchcs.) Large, pyriform, neck somewhat obconic, body approach- 

 ing oblong, tapering slightly to obtuse or flattened crown ; slightly one- 

 sided ; surface smooth, pale yellowish-green, with a brownish-red cheek ; 

 stalk an inch to an inch and a half long, often fleshy at insertion, little 

 sunk; basin shallow, flesh yellowish white, very juicy, buttery, melting, 

 rich, faintly subacid, fine. Eipens mid-autumn ; late autumn far north, 

 early autumn at Cincinnati. Very productive; succeeds admirably 

 and grows with great vigor on quince stocks, and should be worked on 

 no other. Shoots dark brown or purple ; serratures of the leaves 

 rather coarse. This fine variety, like the Bartlett, is hardly of the 

 highest quality, but is eminently valuable for its large, fair fruit, free 

 growth, and great productiveness. 



Paradise D'Automne, or Autumn Paradise. — Rather large, distinct 

 pyriform ; surface uneven, yellowish orange, with some thin russet 

 patches ; stalk an inch and a half long, not sunk ; basin small, irregu- 

 lar ; flesh melting, very buttery, with a rich, high and excellent flavor. 

 Eipens about mid-autumn. Shoots yellowish, at first upright, after- 

 ward becoming straggling, growth vigorous. This pear resembles the 

 Beurre Bosc, but is less smooth, more irregular in form, has a less nar- 

 row neck, is more melting and sprightly, and of more vigorous growth. 



WINTER PEARS.— Winter Mh.—{Syn. Nelis d'hiver, Bonne de Ma- 

 lines.) — Size medium ; roundish-obovate, often slightly pyriform, with a 

 neck small and short ; surface yellowish-green, much russeted ; stalk an 

 inch and a quarter long, bent; cavity narrow; calyx stiff, short, basin 

 shallow ; flesh yellowish-white, fine-grained, buttery, very melting, rich, 

 sweet, or slightly vinous, perfumed, aromatic, with an excellent flavor. 

 Perhaps the highest-flavored of all winter pears. Early winter. Growth 

 slender, often flexuous and straggling ; leaves narrow, recurved ; petioles 

 rather long. Origin, Mechlin,. in Belgium. 



Beurre d'Aremberg, — {Si/n. Due d'Aremberg, Deschamps, I'Orpheline.) 

 Large, short obconic-pyriform, approaching obconic-obovate, neck rather 

 small ; skin thick, greenish-yellow, partly russeted ; stalk short or mod- 

 erately sunk ; basin deep, uneven, or angular ; flesh buttery, melting, 

 sugary, with a fine flavor. Requires warm, rich cultivation, to develop 

 its good qualities. Shoots long, slender, dark brown. Grows well on 

 the quince. Early winter. Old French. 



Prince's St. Germain. — Size medium ; obovate, obtuse ; surface much 

 russeted on green, dull red to the sun ; stalk an inch and a fourth long, 

 cavity small ; calyx large, stiff, slightly cut, basin smooth, shallow ; flesh 

 yellowish-white, juicy, melting, slightly vinous, with an agreeable and 

 fine flavor. Keeps well, ripening through winter. Origin, Flushing, 

 Long Island. 



Beurre Gris d'Hiver Nouveau, or Gray Winter Beurre. — Size medium; 

 obovate, obtuse; skin greenish, considerably russeted ; stalk thick, short, 

 cavity moderate ; basin small ; flesh greenish, buttery, melting, very 

 juicy, rich, slightly subacid — resembling in flavor the beurre d'Arem- 

 berg, but rather richer and less acid. Early winter. French. New. 

 Promises to become valuable. 



Vicar of Wakefield. — {Si/n. Le Cure, Monsieur le Cur6, Clion, Du- 

 mas.) — Quite large; long pyriform, approaching oblong-obconic, with a 



