212 PEAfeS. 



• 



next the stalk ; it is rounded at the summit, considerably 

 swollen at the middle, and decreases gradually towards the 

 stem, where it terminates in an acute point. The skin is 

 rough, hard, pale green, with fine specks of a reddish or a 

 russet hue, and often tinged with rose colour ; the green 

 changes to yellow at its maturity, which is about the period of 

 the autumnal equinox. This tree is a twice-bearing variet}^, 

 but the fruit of the second crop only attains to a third or a half 

 of the usual dimensions. The leaves are of elliptical form, 

 smooth on both sides, with the edges partially indented ; the 

 petiole is long and slender ; the flowers are large, single or 

 semidouble, very fragant, with rounded fringed petals, and en- 

 dure a long time before they fall off ; the summit of the sta- 

 mens is of a bright rose colour. The tree is of vigorous 

 growth, and attains to lofty dimensions. Dr. Van Mons dedi- 

 cated this superior pear, by particular request, to the late king 

 Frederic of Wurtemberg, and he also makes the following 

 remarks. This pear has much affinity to the Colmar, which 

 in its turn has a similitude to the Passe Colmar. The Syl- 

 vestre d'hiver and the Colmar-Delvigne have also an affinity 

 to the present variety, and are in respect to it what the Col- 

 mar-epineux, Precel, and Souveraine are to the Passe Colmar. 

 All these varieties are descendants from the Colmar, and are its 

 respective congeners. 



FONDANTE DES BOiS. Van Mo.^s. 



Boschier. Boschpeer. Poire des hois. Poire de jsersil. 

 Peter siUe-pee?'. Poire de Dcf tinge. Beurre de Def tinge. 



Dr. Van Mons states that this is incontestably a Belgian 

 variety, supposed to have originated in the woods from a seed 

 chance sown. The fruit is large, nearly round, usually flat- 

 tened at the middle of its summit, and swollen at the middle 

 of the base, with some slight protuberances, its greatest diam- 

 eter being about midway of its height. The skin is rough, ot 

 a dull green hue, with large reddish specks, and next the sun 

 acquh es a reddish brown colour. The flesh is white and deli- 

 cate, enriched as much as possible with sweet juice, and an 



