148 WESTERN FRUIT BOOK. 



gency, or harsliness, and hardness, is but little objection- 

 able for this purpose in most fruits. Still the best fruits, 

 when they do cook well, retain their delicious and superior 

 points as well after the culinary processes are applied to 

 them, as before. 



DELICES D' HAEDENPONT. Color, pale yellow, 

 green dots, russet in sun ; form, roundish ; size, 2 ; use, 

 table; texture, white, buttery, melting, juicy ; quality, 1; 

 season, September. 



Remarks. — Foreign. We are greatlj' indebted to Mr. 

 Knight, the great English botanist, for man}'' new and 

 most excellent fruits, obtained by cross impregnation ; as 

 well as to Van Mois and others, for kinds from the seed. 

 It is well known that upon this first, most delicate, and 

 bfeautiful process, must greatly depend our improvement, 

 especially in grapes, upon the native vines; also, rasp- 

 berries, etc., etc. 



DES iN^OXNES. Color, clear yellow, with small brown 

 dots ; form, turbinated ; size, 2 ; use, table ; texture, white, 

 buttery, melting, juicy ; quality. 1 ; season, August to Sept. 



Remarks. — A pear of great excellence, combining the 

 high flavor of the Seckel, with the delicious melting qual- 

 ities of the Belle Lucrative, or its synonyme, Fondants 

 d'Automne. In short, of very fine flavor and texture. 



Delioes de Mons. Color, lemon yellow; form, pyri- 

 form, uneven surface ; size, 1 ; use, table ; texture, melt- 

 ing, vinous, juicy ; quality, 2 ; season, September. 



Remarks. — Foreign. 



De Sorlus. Color, yellowish, grayish, white dots; 

 form, turbinate; size, 1; use, dessert; texture, white, 

 melting, juicy ; quality, 2; season, September to If ov. 



