■1PEARS. 



FRANGIPANE. Pr. cat. Roz. Coxe. 



FrancMpane. Duh. Pr. cat. 25 ed. 



This pear is of very regular form, measuring thirty to thir- 

 ty-three lines in height and twenty-two to twenty-five lines in 

 its greatest diameter, with a stem always rather short, rarely 

 exceeding sixer eight lines in length, and much larger at the 

 'extremity where it unites to the trecc The skin is a lemon 

 colour on the shade side, but red next the sun, and scattered 

 almost entirely over with greyish specks ; the flesh is half- 

 melting, of a rich and agreeable flavour, accompanied by a 

 little sharpness ; the fruit attains to maturity in September, and 

 its title originated from a real or imaginary resemblance in the 

 taste to the kind ©f French pastry called Franchipane. 



BROWN BEURRE. Pe. cat. Mil. Foe: Pom. mag. Coxe. 



Beurre. Roz. Duh. 

 Beurr€ gris, or grise, ^ 



Beurre dore, > of all authors from Quintinye down. 



Beurre rouge, J 



Golden Beurre. For. and others. 



True golden Beurre. For. 



Red butter, J 



Gray butter, V Evel. Mil. and others. 

 Green butter, j 



Amboise, or Vamboise, ^ r\ • r' i n 



Isambert,ofNormund^,\ Q^^»-«y«- Evel. syn. Roz. syH. 

 Beurre mrt, ) ^" ^y"* 



Grey Beurre. Fessenden's Amer. Gard. 



This is one of the choicest fruits our gardens can boast, and 

 it has been justly remarked, that there can scarcely be found 

 any pear of autumn or winter that is superior to it. In 

 England, however, it is not sufiiciently hardy to bear as 

 a standard, and they are under the consequent necessity of 

 training it as a wall-fruit. Its period of ripening is about 

 the end of September, and it will not keep very long. 



In Fessenden's American Gardener it is remarked, that this 



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