424 THE FBUIT MANUAL. 



Flesh, yellowish, half melting, and in warm seasons quite melting. 

 The juice, of honey sweetness, rich flavour, and a noyau aroma. 



A remarkably fine pear ; ripe in the beginning of September. It 

 ought to be eaten before it loses its green colour, because if allowed to 

 turn yellow it is past its best.' The tree is very vigorous and hardy, 

 bears well, and may be grown either cm the pear or the quince, forming 

 handsome pyramids. 



It is a seedling of Van Mons, raised in 1825. 



Golmar Gris. See Passe Colmar. 



Colmar Hardenpont. See Passe Colmar. 



Colmar d'Hiver. See Glou Morpeau. 



Colmar des Invalides. See Colmar Van Mons. 



Colmar Jaminette. See Jaminette. 



Colmar du Lot. See Epine du Mas. 



Colmar Musqu^. See Comperette. 



COLMAE NEILL. — Fruit, very large ; obovate. Skin, smooth and 

 glossy, pale straw-coloured, becoming of a deeper yellow as it attains 

 maturity, strewed all over with numerous russety dots, and a few 

 markings of rich cinnamon-coloured russet. Eye, open, with short, 

 flat segments, and set in a wide and rather considerable depression. 

 Stalk, an inch long, fleshy, inserted in a small, close cavity. Flesh, 

 white, very tender, buttery, and of a refreshing, vinous, sweet, and 

 musky flavour. 



Eipe in October ; but soon becomes mealy. 



Eaised by Van Mons, and named in honour of the late Dr. Patrick Neill, of 

 Edinburgh. 



Colmar Nelis. See Winter Nelis. 



Colmar Preul. See Passe Colmar. 



Colmar Souverain. See Passe Colmar. 



COLMAK VAN MONS (Beiirre de Printemps; Colmar des Inva- 

 lides; Invalides). — Fruit, medium sized; pyramidal, u'regular and 

 uneven on its surface. Skin, thick, dark green, changing to yellowish 

 green as it ripens, but so much covered with brown russet that none of 

 the ground colour is visible except a little on the shaded side, which is 

 also speckled with russet. Eye, small and open, full of stamens, with 

 short, erect, dry, rigid segments, and set in a small round cavity. 

 Stalk, three-quarters of an inch long, inserted on the one side of the 

 summit in a narrow cavity. Flesh, yellowish, buttery, and melting, 

 very juicy and sweet, but with a watery and not highly-flavom-ed juice. 



Ripe from November to January. 



Raised by M. Duquesne at Enghein, in 1808, and named by him Colmar Van 

 Mons, under which name it appears in Van Mons' catalogue, 2nd Series, No. 52, 

 " par M. Duquesne." Why it should bo called Colmar des invalides I do not 

 know. 



