128 



PEARS. 



distinct varieties. The London Horticultural Society also 

 received three erroneous varieties under this name. The ge- 

 nuine one is that which is described in the Pomological Maga- 

 zine as follows. 



" One of the best of the varieties raised in Flanders and 

 stated to owe its origin to M. Capiaumont of Mons. A most 

 delicious fruit, ripening in the middle of October, and keeping 

 for a fortnight or more. It is of middle size, turbinate, regu- 

 larly tapering into the stalk ; eye not at all sunken, but level 

 with the surface of the extremity ; skin a fine clear cinnamon, 

 fading into yellow in the shade, and acquiring a rich bright 

 red in the sun ; flesh yellowish, melting, buttery, very rich and 

 high flavoured; wood clear reddish brown, sprinkled with 

 white spots ; leaves oblong, narrow, much folded, and recurv- 

 ed, with very fine serratures ; stipules linear, and about the 

 length of the petiole." 



BELLE ET BONNE. Pom. mag. 

 Schone und Gute. Taschenbuch. 



This is described to be a harvest pear, ripe in September, 

 magnificent, large, round, very good and productive, and the 

 Pomological Magazine remarks that it answers this description 

 perfectly, with the addition, that much as the autumn pears 

 have been improved, this ranks among the very best of them. 

 It is deemed a delicious Bergamot variety, possessing the very 

 best qualities. It has in some cases been erroneously culti- 

 vated in Europe, and possibly in this country, under the names 

 of Charles d'Autriche, Bergamotte Crasane, and Belle de 

 Bruxelles, by which latter title it is often called in England. 



The wood is very vigorous, short jointed, dark olive co- 

 lour, with numerous dark brown spots ; leaves deep green, 

 nearly entire, oval-lanceolate ; stipules subulate, about half 

 the length of the petiole ; flowers middle-sized, petals obovate ; 

 fruit very large, globular, depressed, with a large deeply 

 sunken eye ; stalk long, deeply inserted ; skin yellowish on the 



