I6£ 11OUTI0ULTUUAL TOUR. 



fruit being generally smaller and of a more lengthened 

 form, but possessing otherwise all the qualities of the grey 

 beurre. The Messire Jean, and the Calebasse, are like- 

 wise regarded as fine autumn pears. — Of winter fruit, the 

 St Germain is considered as indisputably entitled to the pre- 

 ference. Next to it, Noisette recommends the Passe Colmar 

 (which has already been repeatedly noticed, pp. 31. 384.), 

 and the Beurre d'Aremberg (which has also been already 

 mentioned, p. 321.) The Winter Bonchretien and the 

 Martin-sec, he likewise warmly praises ; as well as the 

 common Colmar and the Virgouleuse. The Sylvange, 

 which is quite unknown at Edinburgh, has also become a 

 favourite with M. Noisette. I may remark, that the Win- 

 ter Beurre, though excellent, seems to be little known and 

 little in demand at Paris. The Chaumontel, too, does 

 not here bear the high character which I expected: the 

 fruit being represented as frequently gritty. I strongly 

 suspect, that the management of this fine pear is much better 

 understood in Jersey than at Paris. The picked specimens 

 sent from thence to London in winter, with the fruit-stalks 

 tipped with sealing-wax, are often from 10 to 15 oz. in 

 weight, and quite free from grittiness. 



The collection of peaches is very good. The Grosse 

 Mignonne is here preferred to all others : the Belle Bauce, a 

 large and fine-flavoured peach, regarded as a subvariety of 

 it, is unknown at Edinburgh, and I hope the Society may be 

 the means of introducing it to our peach-houses. The Petite 

 Mignonne, the Early Purple, and the Chevreuse native, are 

 the early sorts most in esteem, these fruits possessing both 

 juiciness and flavour; while the red and the white Avant- 

 peacheft, or nutmegs, which ripen in the beginning of July, 

 have no other recommendation but their precocity. The Ad- 

 mirable is here accounted an excellent peach : the French 



