Varieties of the Pear. 259 
ish white, a little coarse-grained near the core; rich, sugary, buttery, deli- 
cious. 
White Doyenné, syn. Virgalieu (France).—Medium to large, regular, 
obovate; smooth, clear, pale yellow, sprinkled with small dots, sometimes 
red cheeked; stalk brown, little curved, in small round cavity; calyx small, 
closed in shallow basin; flesh white, fine-grained, buttery, rich, and high 
flavored. 
Beurre Bosc (Belgium).—Large pyriform, a little uneven, often taper- 
ing long and gradually into the stalk; skin pretty smooth, dark yellow, dots 
and streaks of cinnamon russet, slightly red on one side; stalk long, rather 
slender, curved; calyx short, in shallow basin; flesh white, melting, buttery, 
rich, with slightly perfumed flavor. 
Onondaga, syn. Swan's Orange (Connecticut).—Large, obtuse, oval 
pyriform, neck very short and obtuse, body large and tapering to obtuse 
apex; flesh melting, sprightly, vinous. A vigorous, upright grower, healthy; 
yellow shoots; sells well in distant markets. 
Beurre Clairgeau (France).—Large, pyriform, but with unequal sides; 
yellow, shaded with orange and crimson, thickly covered with russet dots, 
sometimes sprinkled with russet; stalk short, stout and fleshy, inserted by a 
lip at an inclination almost without depression; when lip is absent, the cav- 
ity is uneven; calyx open; flesh yellowish, buttery, juicy, granular, sugary, 
perfumed, vinous. A popular variety for local and distant markets. 
Beurre d’ Anjou (France).—Large, obtuse pyriform ; stem short, thick, 
and fleshy, in a cavity, surrounded by russet; calyx small, open in small 
cavity, russetted; skin greenish, sprinkled with russet, sometimes shaded 
with dull crimson, brown and crimson dots; flesh whitish, not very fine, 
melting, juicy, brisk, vinous flavor, perfumed; tree a fair grower, but some- 
what affected by fungus. 
Dana’s Hovey; syn. Winter Seckel (Massachusetts).—Small, obovate, 
obtuse pyriform; greenish yellow or pale yellow, with much russet and 
brown dots; stalk rather short; a little curved, set in slight cavity, sometimes 
lipped; calyx open and basin small; flesh yellowish, juicy, melting, sweet, 
aromatic. 
Vicar of Winkfield (France).—Large and long pyriform; pale yellow, 
fair and smooth, sometimes with brownish cheek and marked with small 
brown dots; stalk slender, obliquely inserted without depression; calyx 
large, open, set in a basin very slightly sunk; flesh greenish yellow, juicy, 
with good sprightly flavor. 
Doyenné du Comice (France).—Large, varying, roundish pyriform, or 
broad, obtuse pyriform; greenish yellow becoming fine yellow, shaded with 
crimson,’ slightly marked with russet spots, and thickly sprinkled with rus- 
set dots; stalk short, stout, inclined and set in shallow cavity, often russeted; 
calyx small, open; basin large, deep, and uneven; flesh white, fine, melting, 
aromatic. 
Glout Morceau (Flemish). ‘‘ Rather large, varying in form, but usu- 
ally short pyriform, approaching obtuse oval; neck very short and obtuse; 
body large and tapering towards the crown; often considerably ribbed; 
green, becoming pale greenish yellow; stalk stout, moderately sunk; calyx 
large; basin distinct, rather irregular; flesh white, fine-grained, buttery, 
melting, rich, sweet, and of fine flavor.’”’"—/. /. Thomas. 
Block's Acme (California seedling, by A. Block, of Santa Clara).—Large 
and very handsome, surpassing Beurre Clairgeau in size and color; regu- 
larly formed, pyriform, skin pale yellow, covered with russet all over, which 
becomes a fine glowing red on the side exposed to the sun; flesh white, 
crisp, and melting, juicy, sweet, and slightly musky; a pear that will rank 
foremost with our best shipping pears. 
Winter Nelis (Belgium).—Medium, roundish, obovate, narrowed in 
near the stalk; yellowish green, dotted with gray russet and a good deal 
