352 THE FEUIT MANUAL, 



ADAMS. — Fruit, large and pyriform. Skin, smooth, deep yellow, 

 shaded with red on the side exposed to the sun, and covered with 

 russet dots. Eye, small and closed, not at all depressed, but placed 

 even with the surface. Stalk, short and stout, fleshy at the base, and 

 obliquely inserted on the apex of the fruit without any depression. 

 Flesh, white, fine-grained, melting, and juicy, with a brisk, sweet, and 

 agreeable flavour, and nicely perfumed. 



An American pear, in use during September and October. It is 

 esteemed in America as a fruit of first-rate quality, but in this country 

 it possesses no great merit. 



Adam's Flesh. See Gliair d Dames. 



ADELAIDE DE EEVES. — Fruit, about medium size, three inches 

 long, and rather more than two inches and a half wide ; short pyriform, 

 inclining to turbinate, even and regular in its outline. Skin, smooth, 

 of a bright green colour at first, but becoming lemon-yeUow as it attains 

 maturity, strewed with dots and patches of brown russet, particularly 

 at the two extremities, and sometimes with a faint tinge of pale crimson 

 on the side next the sun. Eye, uneven, sometimes wanting, with stiff 

 segments, and set in a rather deep cavity. Stalk, an inch and a half 

 long, slender, curved, and woody, inserted without depression on the 

 apex of the fruit, and with a fleshy excrescence at its base. Flesh, 

 white, tender, melting, very juicy, sugary, and with a richly-flavoured 

 and vinous juice. 



An excellent pear, ripe in the end of October. Though an excellent 

 autumn pear it is not superior to many other well-known sorts that 

 ripen at the same season. 



It is a posthumous seedling of Van Mons, and was named by M. Bivort in 

 honour of Madame Adelaide de Efeves. 



Adele de St. Ceran. See Adele de St. Denis. 



ADELE DE ST. DENIS {Adele; Adele de St. Ceran).— Fruit, 

 medium sized ; obtuse pyriform, more swollen on one side of the axis 

 than the other. Skin, greenish yellow, dotted and mottled with ciima- 

 mon-coloured russet. Eye, large and open, with short segments, and 

 set in a slight depression. Stalk, three-quarters of an inch long, 

 slender, woody, curved, attached to the end of the fruit without de- 

 pression. Flesh, whitish, melting, juicy, sweet, and slightly per- 

 fumed. 



A dessert pear of good quality ; ripe in the beginning of October and 

 continuing in use tiU November. 



This was raised by M. Gueraud, living at St. Denis, close to Paris, and was 

 named Addle in compliment to his daughter. There is much confusion subsisting 

 between this and Baronne de Mello. The latter is always entirely covered 

 with dark brown russet except a little on the shaded side, while this is greenish 

 yellow and merely mottled with dots and patches of cinnamon-coloured russet. 

 The fruit I received from M. Andre Leroy of the true Addle de St. Dtnis in 1866 

 fully illustrated the description given above, and the much paler and less russet is 

 a sufficient distinction. 



