THE PEAR, 563 
ly and abundant bearer. Fruit below medium, depressed, pyris 
fom. Colour light yellow, with greenish’ spots, red in the sun, 
with deep red spots. Stem generally long, slender, curved, 
plaited, with slight depression on one side, Calyx large, basin 
shallow. Flesh yellowish-white, a little coarse, juicy, sweet. 
Ripe early in August. (Elliott.) 
CLASS IIL 
Comprises those superseded by better sorts, some of which, 
however, are adapted to certain localities. 
AtrHorre CRASSANE. Thomp. Lind. 
Fruit medium, roundish-ovate. Skin pale green. Flesh 
white, buttery and quite juicy, not rich, ‘slightly perfumed. 
Ripe October, November. a a, 
Amap orrz. Thomp. 
Madotte. Beurré Knox? 
Fruit rather large, pyriform. Skin pale yellow. Stalk me- 
dium, cavity small. Calyx open, basin shallow and uneven. 
Flesh whitish, coarse, juicy, vinous; variable, sometimes astrin- 
gent. Ripe October. 
Amsrosta. Lind, Thomp. 
Early Beurré. 
A French pear of medium size, roundish-obovate. Skin 
greenish-yellow, a little russeted. . Flesh buttery, without much 
flavour. September. 
ANGLETERRE. Thomp. — 
English Beurré. Lind. | Beurré d’Angleterre. Nois. 
Fruit medium, vyriform. Skin dull light green, brownish- 
russet cheek. Flesh white, buttery and melting, full of juice, 
and of pleasant, though not high flavour. Middle of Septem- 
ber. 
Aston Town. P. Mag. Thomp. Lind, 
Fruit small, roundish-turbinate. Skin pale yellowish, with 
brown specks. Flesh soft, buttery, moderately sweet, perfumed, 
Middle and last of September. — : 
Bau Present p*Arrors. 
Fruit large, pyriform. Skin light yellow, with numerous 
