210 SUMMER PEARS. 



Class II. — Obscure pyriform, obovate or turbinate. 



Section I. — Large Pears. 



Leech's Kinssessing. Bather large ; obovate, approaching 

 obtuse-pyriform ; green, with darker patches ; stalk an 

 inch long, sunk little or none on the obtuse base ; calyx 

 small, basin shallow ; flesh buttery, delicate, rich. End 

 of summer. Tree slightly thorny, shoots upright, vigor- 

 ous, greenish yellow. Origin, Philadelphia. Fig. 189. 



Smith's Moyamensing. Medium or large, sometimes quite 

 large, variable ; round-obovate, rather irregular j skin 

 lemon yellow, sometimes marked with russet j stalk near- 

 ly an inch long, fleshy ; basin furrowed ; flesh buttery, 

 melting, good, but not first-rate. Eipens from midsum- 

 mer till autumn. Productive. Origin, Philadelphia. Dr. 

 Brinckle observes, that this pear, like many others of its 

 season, must be eaten by the chronometer, and if taken 

 exactly at the right period, is of first quality. Fig. 190. 



Section II. — Medium in size. 



Bloodgood. Size medium ; turbinate, approaching obo- 

 vate, base contracted abruptly to the stalk ; yellow, touched 

 with russet ; stalk fleshy at insertion, an inch and a fourth 

 long, set on the rounded base without depression j calyx 

 scarcely sunk ; flesh yellowish white, buttery and melt- 

 ing, with a fine rich, aromatic flavor. Sometimes rots at 

 the core. On some soils, the flavor becomes poor and 

 insipid. Eipens immediately after Jargonelle and Skin- 

 less, or the first half of 8 mo., (Aug. ) Like all early 

 pears, it is best if house-ripened. Fig. 155. 



Crawford. Size, medium ; obovate ; light yellow, with a 

 brown cheek ; flesh white, buttery, sweet, with a third- 

 rate flavor. Late summer. Scotch. 



Julienne. Size, medium ; obovate, sometimes slightly pyri- 

 form, regular ; whole surface clear ye..ow ; stalk an inch 

 long, rather stout, cavity small ; calyx small, erect or 

 closed, basin rather shallow • flesh half buttery, sweet, of 



