PEARS. 129 
size, flesh melting, with a sweet, well-flavored juice, and 
may be regarded as one of the very best pears. In Scotland 
ripens against a poet wall in October; on standards in 
November, i ae 
The Colmar is also, a dicetirate pear, with; a white flesh, 
and of high flavor. In Scotland the tree requires a south 
or west wall. From this the Poire d’Auch of the Conti- 
nent seems scarcely to differ. It keeps till February, or 
March. 
The Passe Gilman is an widinirablle Flemish variety 
lately introduced into this country; of excellent flavor ; 
hardier, and a more abundant bearer than the preceding, 
and more easily ripened, either against walls.or on stand- 
ards. It seems well adapted for flat. espaliers. The 
fruit is in maturity in December and January, and extends 
into February. 
The Gilout Morceau (or Beurré d’Hardenpont) is excel- 
lent, from a wall, in December and January. It has also 
been found successful as a standard. 
. The Winter Beurré is in season in January and Feb- 
ruary. The Ne plus Meurts is good on standards, and 
keeps till March, and the tree is a free bearer. 
‘The Easter Beurré.—Fruit large, obovate, green and 
brown; flesh whitish-yellow, melting, and well flavored. 
“Tt is,” says Mr. Thompson, “ hardy, and a good bearer ; 
one of the most valuable spring sorts, compared with which 
the early pears of short duration deserve not a wall; its 
extensive cultivation for a long and late supply is, without 
hesitation, strongly recommended.” In season from Janu- 
ary to March, As the tree ripens its wood readily, it suc- 
ceeds as a low standard, or trained to an espalier rail, even 
in Scotland. But the experience of gardeners in thenorth 
does not lead them to rank the fruit so high as Mr. Thomp- 
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