PEARS. 



213 



exquisite flavour. The fruit should be gathered shortly after 

 the skill begins to change from green to yellow, for if gather- 

 ed too soon, it rots ; and if too late, it becomes soft and loses 

 its excellence. The branches of the tree are drooping ; the 

 shoots of the year are short and slender, with small grayish 

 spots scattered over at intervals ; the leaves are oblong, co- 

 riaceous, shining, and nearly as smooth on one side as on 

 the other, with numerous small oblique indentures ; the pe- 

 duncle is entirely woody, curved at its summit, with nume- 

 rous furrows, which extend even on the end of the branch to 

 which it is attached, and its other extremity is inserted in a 

 broad open cavity. This pear has an affinity to the Beurre 

 Spence. 



SOVEREIGN COLMAR. Pr. Cat. 



Colmar souverain. La souverain, Rejentin. 



This tree is of vigorous growth, but the branches usually 

 assume a curved or drooping direction. The fruit is of large 

 size, and turbinate form, diminishing gradually towards the 

 stem ; the skin is at maturity of a beautiful golden russet hue ; 

 the flesh is delicate, rich, and high flavoured. The tree pro- 

 duces abundantly, and the fruit which ripens in October and 

 November is one of the most beautiful in appearance and de- 

 licious in quality, and is highly esteemed by all who cultivate it. 



INNOMINEE. Van Mons. 

 Vlnnomm^e. Pyrus innominata. Van Mons. 

 The leaves of this variety are narrow, pointed at each ex- 

 tremity, and of a pale green colour. The flowers are remark- 

 ably white, and the petals rounded. The fruit is very large, 

 of a rather pyramidal form, rounded at the summit, swollen at 

 the middle, and terminating in an obtuse point, where there is 

 a swelling that partially covers the peduncle, and which is 

 thereby pressed towards the opposite side ; the peduncle is 

 long and large, inserted even with the fruit ; the skin is light 

 green, mottled with pale fawn colour, and becomes yellow on 

 some parts when at maturity. The flesh is delicate, melting, 



