576 THE PEAR. 
Jatoustz, Duh. Nois. Thomp. 
Fruit rather large, roundish to obovate, and more frequently 
yriform. Skin rough, of the deepest russet; ruddy in the sun, 
lesh a little coarse-grained, soft, sweet, and of pleasant flavour 
‘Last of September. 
Kine Epwarp’s. Thomp. 
Jackman’s Melting. Man. 
Fruit large, pyriform, tapering: gradually to the stalk. Skin 
rather rough, yellow, red cheek. Flesh yellowish, buttery, melt 
ing, and good, when the season is favourable. October. 
Kine’s SzEpiina. 
Medium size, oblate, angular. Skin yellowish-green, rough, ; 
Stalk in a cavity. Calyx open; basin shallow. Flesh greenish 
white, granular, juicy, sugary, aromatic, perfumed. October. 
Kwicut’s Moyarcu. Thomp. 
This pear, so far, has proved. entirely worthless, . Very pro- 
as a late keeper, but does not ripen. It may succeed 
south. : 
Kwigut's Szxzpuine. (R. 1.) Hov. Mag. N. E. Jar. 
Raised by Mr. Knight, of Rhode Island. 
Fruit medium, oblate, turbinate. Skin yellowish-green, rough, 
Stalk long, inserted by a slight cavity. Calyx closed, in a shal- 
low basin. Flesh juicy and sweet. October. 
Léon Le Cierc. Thomp. 
Léon le Clere de Laval. Nozs.  Blanc-per-ne. 
This is a good cooking pear, large size, and very distinct from 
the celebrated “Van Mons Léon le Clerc.” In favourable sea- 
sons it is of tolerable quality for the table. 
Fruit large, obovate, but swollen at the crown, and narrow- 
ing a good deal at the stalk. Skin yellow, smooth, a little 
glossy, with russety spots at either end, and some large dots. 
Calyx large, with long, straight, narrow divisions, and placed in 
a slight basin. Stalk an inch and a. half long, pretty stout, 
swollen at its point of insertion. Flesh white, juicy, crisp, and 
rather firm, with a tolerably pleasan‘ flavour. December to 
April. 
