' DESCRIPTIVE CATALOGUE OF FRUITS. 19 



Charles Delatin, turbinate, clear yellow, spotted with russet dots ; flesh melting 



and sugary ; first rate. Nov, 

 Chaumontel d'Ete, or Summer Chaumontel, large and very large, green spotted 



wiih a dull red cheek next the sun ; flesh half fine, melting, sugary and 



juicy, with a delicate perfume Aug. 

 Cerate de Chambord. medium, Doyenne shape, skin very thin, clear yellow 



with brown spots and a blush next the sun ; flesh very fine, melting, vinous 



and aromatic. Sept. 

 Corate Lelieur, fruit large, having something of the appearance of a Flemish 



Beauty, with which it can well sustain the comparison as to quality ; ex- 

 cellent, very vigorous Sept. and Oct. 

 Courtre Queue d'Hiver, very large, round, first quality. 

 *Claudeau, medium size, first quality, skin covered with russet. Sept. 

 Docteur Delafosse, medium to large, of excellent quality ; vigorous and pro- 

 ductive. Sept. and Oct. 

 Docteur Jules Guyot, fruit large, clear yellow; flesh fine, melting; first rate. 



Aug. 

 Doyenne Perrault, melting; first rate. The raiser, M. Perrault, says that his 



Doyenne is superior to his Beurre Perrault or Duchesse de Bordeaux. 



Apr. and MaJ^ 

 *Dr. Eeeder, fruit small to medium, skin yellow netted with russet ; flesh juicy, 



melting, butterj', excellent; a seedling from Winter Nelis. Nov. 

 Daimyo, (Japanese,) very large. Oct. and Nov 

 Doyenne Bizet, vigorous ; great bearer ; fruit large and of good quality. 



Mar. to June. 

 Docteur Benit, a very distinct and excellent Pear of the Passe Colmar race. 



Jan. 

 Due de Morney, a very large and fine Pear. Jan. to Feb. 

 Duchesse Bronzee, a variety of Duchesse d'Angouleme, which is entirely with 



a deep russet color, 

 Duchesse d'Angouleme Pitmaston, a very large English Pear. Sept. 

 Duchesse Precocee, a very large handsome fruit, melting, juicy and delicious. 



Aug. and Sept. 

 Eugene Appert, fruit medium, flesh melting, sweet, delicious. Oct. 

 4 Fertility, large fruit, finely colored, of excellent quality, a great bearer. 

 Fortunee Boisselot, a large and very fine Pear which ripens in March and 



April. 

 Fondante de Biporel, size small, ripens in July. 

 Fondante de Nantes, siz(3 and appearance of Beurre Clairgeau, flesh finer and 



better quality. 

 Fondante des Emmurees, medium, turbinate, clear yellow, flesh yellow, melting, 



aromatic. End of Sept. 

 Frederick Clapp, medium to large, skin smooth, bright yellow, flesh whitish 



yellow, fine, very juicy, melting and rich, a valuable fruit. Oct. 

 Henry de Bourbon, a first rate new Pear. 



Henry Decaisne, a very fine and good sort, raised by M. Decaisne. Sept. and Oct. 

 Jacques Mollet. 



Jules d' Airolles, a late and very fine Pear. 

 Josephine du Binche, medium size, sub-globular, russety yellow; flesh firm, 



melting and juicy, with an exquisite aroma. 

 Louis Noisette. 

 Louis Cappe, large size and quality of Easter Beurre, from which it has been 



raised, very vigorous. Nov. to Dec. 

 Louis Bonne Sannier, as tine and as good as Louise Bonne of Jersey but ripens 



in Jan. and Feb 

 Lucy Grieve, fruit largo, yellow with a red blush, flesh white, tender, melting, 



juicy and rich, an excellent Pear. Oct. 

 Le (Jointe, a variety of Chinese Sand Pear, very highly recommended in the 



South. 

 Madame Letavernier, a first quality Pear, vigorous and a good bearer. 

 Madame Antoine Lormier, fruit large, flesh sugary and richly flavored. Nov. 

 Madame Arsene Sannier, fruit very large, flesh very melting, sugary flavored, 



Oct. 



