480 THE FBUIT MANUAL. 



Delices d'Hardenpont d'Angers. See Delices d' Angers. 



DELICES D'ANGERS {Beurre Lasalle ; Beurre des H antes Vignes ; 

 Delices d'Hardenpont d' Angers ; Fondante de Panisel). — Fruit, medium 

 sized ; roundish obovate, uneven and bossed in its outline. Skin, pale 

 yellow, with a tinge of clear red next the sun, strewed with russety dots 

 and patches of rough grey russet. Eye, small and open. Stalk, short 

 and thick, obliquely inserted in a small cavity, and fleshy at the base. 

 Flesh, white, rather coarse-grained, juicy, sweet, and agreeably per- 

 fumed. 



A good but not first-rate pear ; ripe in October and November. 



DELICES D'HAEDENPONT.— Fruit, large, three inches and a 

 quarter long, and over two inches and a half wide ; oblong obovate, 

 blunt at the stalk, irregular and uneven in its outUne, narrowing from 

 the bulge to the eye. Skin, smooth, at first bright green, changing as 

 it attains maturity to bright lemon-yellow, thickly covered with pale 

 brown russety dots on the sunny side, but less so in the shade. Eye, 

 small and open, with short dry erect segments, and set in an uneven and 

 considerable depression. Stalk, an inch long, thick and fleshy, rather 

 obliquely inserted in a small compressed cavity, and sometimes on the 

 apex of the fruit. Flesh, white, tender, buttery, melting, with a rich, 

 sweet, and perfumed flavour. 



An excellent dessert pear; ripe in November. The tree is rather 

 delicate, succeeds well on the quince, is a good bearer, and may be grown 

 either against a wall or as a standard. 



It was raised by Abb6 Hardenpont, of Mods, in Belgium, in 1759, at his garden, 

 which was situated at the Porte d'Havre, at Mons. The frnit described above is 

 the true Delices d'Hardenpont. It was received by Van Mons from the raiser, and 

 is entered twice in his catalogue ; first in the 1st series, No. 331, and again in the 

 2nd series, No. 714, as "Delices d'Hardenpont: parson patron." Grafts of this 

 were sent by Dr. Van Mons to Dr. Diel in 1810, and his description leaves no 

 doubt that the fruit I have identified as the true variety is the correct one. It was 

 received from Van Mons by the Horticultural Society of London. 



But there is much contention among pomologists on this subject, and consequently 

 much confusion of synonymes. Some make Charles d'Autriche and Archduc 

 Charles synonymes of it. Both of these were received by Diel from Van Mons, 

 but the description of both difl'ers so widely from Delices d'Hardenpont, that I am 

 surprised how any one could for a moment suppose them to be identical. The 

 figure of Delices d'Hardenpont given by M. Willermoz in Pomologie de la France 

 is excellent, but that given by M. Bivort is incorrect, and has no resemblance to it. 



DELICES DE JODOIGNE— Fruit, medium sized, three inches 

 long and two and a quarter wide ; pyriform, uneven in its outline, and 

 larger on one side of the axis than the other. Skin, thin, pale yellow, 

 marked with flakes and dots of pale brown russet. Eye, open, level 

 with the surface. Stalk, short, very thick and fleshy, inserted on the 

 apex of the fruit. Flesh, half-melting, sweet, sugary, and aromatic. 



Ripe in the beginning and middle of October. 



Raised by M. Simon Bouvier, of Jodoigne, in 1826. 



DELICES DE LOVENJOUL.— Fruit, medium sized, two inches and 



