THE PEAR — VARIETIES. 



867 



melting, buttery, rich and delicious ; begins to ripen tbe 

 middle of September ; decidedly one of the best. Has a 

 delicious flavor, and is a constant and abundant bearer. 

 Succeeds best on pear stock. 



17. Beurre JDiel. — Fruit larger, obovate, varying to obtuse 

 pyriform; skin thick, lemon yellow, turning to orange, 

 somewhat marbled with russet, and marked with large 

 brown dots ; stem rather long, stout, in an uneven cavity ; 

 flesh yelloAvish white, a little coarse at the core, rich, 

 sugary, buttery, and delicious. Ripe the 15th of September. 

 Thought to succeed best on the quince, but here very fine 

 on either. The trees for two or three years past, appears 

 more subject to blight than formerly ; very desirable. 



18. Messire Jean. — Ripens at the same time with the latter. 

 Fruit, medium size, turbinate ; skin somewhat rough, yel- 

 low, mostly covered with brownish russet ; stalk an inch 

 long, in a small wide cavity ; calyx small, open in a shal- 

 low basin. Flesh, white, crisp, juicy, breaking with a 

 very sweet, rich flavor. Second rate at the North. A 

 good bearer, and worth cultivating in a warm climate. A 

 highly excellent breaking pear. 



19. Soldat Lihoreur rV Esperin. — Fruit large, oblong, pyri- 

 form ; skin greenish yellow, when ripe, somewhat striped and 

 dotted with russet; stem full, stout, curved, depression 

 slight ; calyx open ; flesh a little coarse, but juicy, melt- 

 ing, and sweet. A very strong, growing, vigorous, upright 

 tree. On the quince, has borne fine specimens with me 

 the last two years on quite a young tree. Ripens in Oc- 

 tober, and keeps some time. 



20. Lawrence. — Fruit medium to large, long, obovate, nar- 

 rowing to an obtuse end ; color dull, pale yellow, mar- 

 bled with greenish brown russet at the ends ; calyx large, 

 closed in a furrowed basin ; stem stout, swollen at the point 

 of junction with the tree, in a round, deep cavity. Tree 



