PEARS. 127 
2. Late. 
The Brown Beurré (Red and Gray Buerré of various 
authors) is a first-rate melting pear. Against a wall with 
a good aspect, and with a fresh soil, the tree isan abundant 
bearer. Ripens in October and November. A variety 
raised at Dunmore, and called the Dunmore Brown Beurré 
is hardy, and produces freely as a standard, but about a 
month later. 7 
The Beurré de Capiazmont is one of the best new 
Flemish varieties. The fruit is melting and well-flavored, 
and ripens in October and November. The tree is a great 
and constant bearer, and hardy, answering equally well as 
a wall-tree or a standard. 
The Gansel’s Bergamot (sometimes called Brocas Ber- 
gamot).—This noble pear, which has scarcely been rivaled, 
certainly not surpassed, by any of the imported varieties, 
is of English origin. Its blossoms are too tender to ena- 
ble the tree to succeed as a standard; but it deserves a 
wall, and it should be placed on various aspects to prolong 
its season. It almost always blossoms freely; but fre- 
quently proves shy in setting: thinning the blossom is 
found advantageous. The fruit ripens in November and 
December. 
The Marie Louise.—This excellent and large pear was 
raised by the Abbe Duquesne, and named after the Empress 
in the time of Bonaparte. “It is,” says Mr. Thompson, 
“ one of the very finest, even as a standard, bearing abun- 
dantly ; it succceds also well on the north wall.” In Scot- 
land it is the better for an east or west aspect; but on a 
standard in a sheltered garden at Luffness, Hast Lothian, 
the fruit kas attained the weight of fifteen ounces, and it 
has been produced of excellent quality from standards in 
the orchard of the Horticultural Society’s Garden at Edin" 
