THE PEAR. 



687 



and named in honor of his friend Dr. Augustus Frederick Adrien Diel, 

 a distinguished German pomologist. Its vigor, productiveness, and 

 beauty have made it already a general favorite with our planters. It 

 is in every respect a first-rate fruit in favorable situations, but on very 

 young trees and in cold soils it is apt to be rather coarse and astringent. 

 The tree has long, very stout, twisting branches, and is uncommonly 

 vigorous. Young shoots reddish yellow grayish brown. 



Fruit large, varying from obovate to obtuse pyriform. Skin rather 

 thick, lemon yellow, becoming orange yellow, marked with large brown 

 dots, and marblings of russet. Stalk an inch to an inch and three-quar- 

 ters long, stout, curved, set in a rather uneven cavity. Calyx nearly 

 closed, and placed in a slightly furrowed basin. Flesh yellowish white, 

 a little coarse-grained, especially at the core, but rich, sugary, half melt- 

 ing, and, in good specimens, buttery and delicious. Very good. In 

 eating, in this country, from September to December, if picked and 

 ripened in the house. 



Beurre du Cercle. 

 Beurre de Cercle. Pratique de Eouen. 



A new French Pear little known. Tree moderately vigorous. 



Fruit medium or below, very irregular in form, varying from obovate 

 to oblong acute pyriform. Skin yellow, mostly covered with golden 

 russet, and shade of red in sun, and many russet dots. Stalk rather 

 short. Calyx open. Flesh yellowish, coarse, juicy, melting, sweet, 

 slightly vinous. Good. October. 



Beurre Duhaume. 



Tree a moderate grower, productive. Young wood yellowish 

 brown. 



Fruit medium, oblate turbinate, very much depressed, with a suture 

 along one side. Skin rough, covered with thin russet, and thickly 

 sprinkled with russet dots. Stalk short, thick, and fleshy, inserted by a 

 lip at an inclination. Calyx open. Segments stiff. Basin irregular. 

 Flesh coarse, buttery, juicy, melting, with a pleasant vinous flavor. 

 Good. November to February. 



Beurre Dumont. 

 Beurre Dumon. 



A Belgian variety, raised by Joseph Dumont. Tree a vigorous 

 grower, with rather slender branches. 



Fruit rather large, obovate pyriform obtuse. Skin pale yellow, 

 with a shade of red in the sun, and a few nettings and patches of rus- 

 set and russet dots. Stalk rather stout, set in a slight cavity. Calyx 

 open. Flesh white, a little coarse, juicy, melting, refreshing, sweet. 

 Good. September and October. 



Beurre Dumortier. 

 Du Mortier. Dumontier. Dumoustier. 



A Belgian Pear. 



Fruit medium, roundish obovate pyriform, often with unequal 



