THE PEAR. 493 
Docresvr Lentizr. Gregoire. | 
“free sgorous and productive. Fruit medium, pyriform, 
Skin brignt green, becoming slightly yellow at maturity. Flesh 
fine, melting, buttery, juice abundant, sugary, and deliciously 
perfumed. Mature at the end of October and November, 
(An. Pom.) \, 
Docreur Bouvier. Van Mons. 
A vigorous tree, forming a beautiful pyramid, very productive. 
Fruit medium, elongated, truncate, conic, inclining to pyri- 
form, or remotely so, Skin greenish, becoming slightly yellow 
at maturity, sprinkled, ‘shaded, and dotted with russet, some- 
times slightly crimson and fawn in the sun. Flesh a little 
coarse, juicy, melting, with a brisk, vinous, slightly perfumed 
flavour. December to February. - 
-Docrzur Capron. Bivort. 
A new pear of good promise, it has a thick skin of greenish 
yellow colour, covered with blotches of russet red in the sun, and 
russet specks. Calyx closed. Flesh yellowish white, melting, 
of a pleasant, rather spirited flavour. October, November. 
(Hov. Mag.) ‘ 
*. 
: Dr. Trousszav. Bivort. - 
A seedling of Alex. Bivort. Fruit large, pyriform. Skin 
green, spotted with red, and-sprinkled with grey dots. Stalk 
strong and woody. Flesh firm, white, melting, buttery, with an 
abundance of perfumed sugary juice. Ripe, November, Decem- 
ber. (An.-Pom.) 
Dvucuussz p’Ortzans. Thomp. Ken. 
Beurré St. Nicholas. St. Nicholas. 
Fruit rather above medium, obovate, including to pyriform, 
largest near the centre. Skin yellowish-green, sometimes a 
sunny cheek, with brown dots. Stalk long, pretty large, curved, 
inserted by a fleshy protuberance. Calyx nearly closed, set in 
a shallow uneven basin. Flesh juicy, melting, slightly aromatic, 
with a very good flavour. September. - 
Docuzssz pe Berry p’ frit. 
Fruit small, oblate, obscurely pyriform. Skin yellow, shaded 
with light red. Stalk short, inserted in a small cavity. Calyx 
