448 THE PEAR. 
Fruit of medium size, or usually a little below it, roundisn- 
obovate, narrowed-in near the stalk. Skin yellowish-green at 
maturity, dotted with grey russet, and a good deal covered with 
russet patches and streaks, especially on the sunny side, Stalk 
an inch and a half long, bent, and planted in a narrow cavity. 
Calyx open, with stiff, short divisions, placed in a shallow basir. 
Flesh yellowish-white, fine grained, buttery and very melting, 
abounding with juice, of a rich, saccharine, aromatic flavour. In | 
perfection in December, and keeps till the middle of January. 
CLASS IL. 
Comprises those of very good quality; those that are new 
and untested, but give promise of excellence; and some of 
-which may not, on further trial, prove worthy of this class, but 
which we are not ready at present to reject. 
ABBOTT. 
Origin, Providence, R. I, on the farm of Mrs. Abbott. A 
vigorous grower, and the fruit, although not of first quality, is 
uniformly good, and exceedingly beautiful. Fruit of medium 
size, obovate, inclining.to pyriform, with the largest diameter 
near the centre. Skin yellowish, considerably shaded with 
‘crimson, sprinkled with grey and crimson dots, and having a 
few russet patches. Stalk medium, inserted by a lip or ring, in 
a slight depression surrounded by russet. Calyx open, with 
segments persistent, in a broad open basin. Flesh white, granu- 
lar, buttery, juicy, melting. Flavour sweet, pleasant, and per- 
fumed. Ripens last of September. 
Asst Mongern. Tourrés. 
Fruit of first quality, immensely large, weighing forty-two 
ounces, recommended by M. Tourres as a delicious fruit. Ripe 
March and April. (Hov. Mag.) tom 
: Ne 
@ ° Appi Epovarp. Bivort. 
Tree a beautiful pyramid, very vigorous on pear and quince, 
Fruit medium, turbinate. Skin bright green, becoming bright 
yellow at maturity. Flesh white, half fine, melting, half but- 
tery, juice abundant, sugary, and agreeably perfumed, resembles. 
