312 



PEAR. 



the common stock is to be preferred for a thin light 

 soil. 



In gathering this pear, as well as the preceding, 

 much care is necessary, being easily spoiled by rough 

 handling. The fruit should be laid on their crowns 

 singly, on dry moss on the shelves in the fruit room, 

 where dry air free from frost may circulate. 



23. Beurre d'Angletcrre P, — This is our brown 

 beurre, and ripens about the same time as the last. 

 The fruit are not so large as the foregoing, but of a 

 more regular shape. The colour is dark brown, 

 seldom tinged with red, but becoming yellowish 

 when ripe. The skin is rougher than the preceding; 

 the pulp tender, melting, and fully charged with 

 pleasant, in some seasons rich juice. If in a suit- 

 able soil, the tree grows healthily, and bears well ; 

 but if in damp, deep ground it is liable to canker. 

 This and the beurr^ de roi are usually planted against 

 walls or trained as espaliers ; and in warm, sheltered 

 situations do very well as standards of the third 

 class. 



24. Le Marquese P, — Ripens end of October. 

 Is a pear of second-rate quality. The fruit are full 

 middle size, of a handsome shape, largest near the 

 eye, which is small and hollow ; tapering to the stalk, 

 which is short and thick; colour greenish yellow, 

 with a slight blush of red on the sunny side ; the 

 whole yellowish when ripe. The skin is smooth, 

 containing a half-melting pulp, charged with a sweet 

 juice. 



Marie Louise P. — Ripens about the middle of 



