THE PEAR — VAKIETIES. 



369 



melting, juicy, and delicious ; caljx in a shallow one- sided 

 basin ; stem an inch long, set on one side of the fleshy- 

 protuberance , 



26. Passe Calmer. — -Fruit large, obovate, varying to obtuse, 

 pyriform ; skin yellow, sprinkled with brown russet ; stem 

 inserted in an uneven cavity or without depression ; calyx 

 open, in a shallow basin; flesh yellowish, buttery, juicy, 

 rich and sweet. This fruit has not borne here; but in 

 other sections of the South, is much liked. The tree is 

 apt to blight. 



27. Easter Beurre. — Fruit large, roundish, obovate ; skin 

 yellowish green, sprinkled with russety dots, with some- 

 times a brownish cheek ; stem short, blunt, in an abrupt 

 cavity ; calyx small, closed in a broad plaited basin ; 

 flesh white, fine-grained, buttery, melting, and of a rich, 

 sweet excellent flavor. Has been kept here till March. 

 Several trees should be planted of this variety, as it re- 

 mains in eating all winter, and is valuable for market. It 

 succeeds best, it is said, on the quince. 



2S. Catillac, (a cooking pear). — Extremely large, broad, 

 turbinate; skin yellow, dotted with brown, and with a 

 brownish red cheek ; stalk stout, curved, in a narrow 

 ca\-ity ; calyx in a wide deep plaited basin ; flesh hard 

 and rough, but cooking tender and of a fine light red 

 color. Ripens in November. 



29. Black Worcester. — Fruit large, obovate or oblong; skin 

 thick, rough, green, covered with dark russet ; stalk short, 

 stout, in a slight cavity; calyx small, in a moderate basin; 

 flesh hard during the winter, but cooks well, and towards 

 spring becomes tolerably good for the table. 



30. Easter Bcrgamct. — Fruit medium to large, roundish, 

 obovate, narrowing to the stalk ; skin smooth, pale green, 

 speckled with light grey dots, becoming pale yellowish at 

 maturity ; stalk in a slight cavity ; calyx small, in a shal- 

 16* 



