444 THE FBUIT MANUAL. 



Epargne. See Jargonelle, 



Eparoimais. See Duchesse d'AngoulSme. 



EPINE DU MAS {Belle Epine du Mas ; Buerre de Rochoir ; Beurre 

 Rochechouart ; Colmar du Lot; Comtede Limoges ; Due de Bordeaux ; 

 Emile de Eochois ; Epine Dumas ; Epine de Bochechouart). — Fruit, 

 medium sized, three inches long and two and a half wide ; pyriform. 

 Skin, pale lively green, thickly covered with large dots and patches of 

 brown russet on the shaded side ; but next the sun marked with red- 

 dish brown and orange. Eye, small and open, set in a deeply furrowed 

 basin. Stalk, an inch long, stout, and inserted in a deep cavity, pro- 

 minently knobbed round the margin. Flesh, tender, half melting, 

 juicy, and sweet, with but little flavour. 



In use during November and December. 



Epine Dumas. See Epine du Mas. 



If 



Epine d'Ete. See Summer Tliorn. 



Epine d'Ete Couleur de Eose. See Summsr Thorn. 



Epine d'Ete Vert. See Summer Thorn. 



Epine d'Hiver. See Winter Thorn. 



Epine de Kochechouart. See Epine du Mas. 



Epine Eose. See Summer Rose. 



Epine Eose d'Hiver. See Winter Thorn. 



Erzherzogin. See ArchiducJiesse d'Autriche. 



Eselsmaul. See Bequesne. 



Eselstopf. See Bequesne. 



Esperen. See Bergamotte Esperen. 



ESPEEINE {Chrosse Louise du Nord). — Fruit, large, two inches and 

 a half wide, and three and a quarter long ; obovate and blunt at the 

 stalk. Skin, yellow, with a greenish tinge, considerably dotted with 

 russet, and with patches of russet and a blush of red next the sun. 

 Eye, large and open, set in a pretty deep basin. Stalk, an inch long, 

 stout. Flesh, half melting, juicy, and rather gritty, sweet, sprighUy, 

 and perfumed. 



A good pear ; ripe in November. 



Etourneau. See Winter Nelis. 



Excellentissime. See Fondante d'Automne. 



EYEWOOD.— Fruit, below medium size, two inches and a quarter 



