PEARS. 



55 



Wood brownish yellow, sprinkled with roundish gray 

 dots ; leaves middle-sized, ovate, flat ; stipules linear, about as 

 long- as the petioles, upon the young wood ; flowers early, 

 large, with imbricated petals ; fruit middle-sized, oblong, ta- 

 pering to the stalk, which is long and slender ; skin deep green 

 at all times even when most ripe; flesh green, melting, rather 

 gritty, having a delicious rich flavour, with very little acid ; 

 the fruit shrivels in ripening." 



BEURRE ROMAIN. Pr. cat. N. Duh. 



Roman Beurre. 



This fruit is perfectly ovate, but its form contracts abruptly 

 towards the stem, which is short, being only five or six lines in 

 length. The height of this pear is three inches and six lines, 

 and its diameter twenty-six lines. Both the eye and the stem 

 are placed even with the outer surface of the fruit, that is, 

 they are not placed within any cavity ; the skin which is at 

 first green, becomes altogether a light yellow during its ripening 

 and interspersed with numerous grayish specks ; the flesh is 

 half-melting, sweet, perfumed, and very agreeable. The seeds 

 are brown, and the fruit ripens at the end of September. 



ANGLETERRE. Pk. cat. Roz. Duh. Coxe. 

 Poire d'Angleterre. 



Beurre d^Angleterre. Ros. syn. Duh. syn. Pr. cat. 25 ed, 

 Angleterre, or English heurree. Coxe. 



The form of this pear is exactly pyramidal; its height 

 thirty-three to thirty-six lines and its breadth twenty-three to 

 twenty-five, but there are occasionally some of larger and 

 some of smaller dimensions ; the skin is generally light green 

 without any other particular shade, but sometimes it becomes a 

 little yellowish at perfect maturity, and the sunny side acquires 

 a reddish tint — in all cases it is dotted over with numerous 

 grayish specks. The flesh is very melting and replete with 



