THE PEAK. 



875 



yellow, slight red in the sun, traced, netted, and dotted with russet. 

 Stalk slender. Cavity deep. Calyx with erect segments. Flesh whit- 

 ish, juicy, melting, sweet, pleasant. Good to very good. October. 



Verulam. 



Black Beurre. Buchanan's Spring Beurre. 



Spring Beurre. New Spring Beurre. 



An old variety, valuable only for cooking. 



Fruit large, obovate, dull green, covered with thin russet in the 

 shade, and reddish brown in the sun, thickly dotted with gray dots. 

 Stalk slender. Calyx open. Flesh crisp, coarse-grained, and when 

 stewed assumes a fine rose color. January to March. (Hogg.) 



Yezouziere. 



This is a seedling raised by M. Leon le Clerc, from seeds of the Yan 

 Mons Leon le Clerc. Tree a vigorous grower, productive. Young 

 wood reddish olive brown. 



Fruit medium or below, nearly globular, slightly oblate. Skin yellow- 

 ish, sprinkled with minute gray and green dots. Stalk long, curved, 

 inserted in a broad, shallow cavity. Calyx open, persistent, in a wide, 

 uneven basin. Flesh very juicy, melting, sweet, and agreeable. Good 

 to very good. September. 



Vicar of Winkfield. 



Le Cure. Missive d'Hiver. 



Monsieur le Cure. Cueillette d'Hiver. 



Clion. Cornice de Toulon. 



Belle de Berry. Du Cure. 



Belle Heloise. Grosse Allongee. 



Bon Papa. Du Pradel. 



De Clion. Wicar of Wakefield. 



Monsieur. Pradello de Catalogne. 



Belle Andreane. Curette. 



De Monsieur Le Cure. Jouffroy. 



Belle Adrienne. Messire d'Hiver. 



Vicaire de Winkfield. 



This large and productive Pear was discovered, as a natural seed- 

 ling, in the woods of Clion, France, by a French curate, whence it 

 obtained in France the familiar name of Le Cure, or Monsieur le Cure. 

 A short time after it became known at Paris, it was imported into 

 England by the Reverend Mr. Rham, of Winkfield, Berkshire, and 

 cultivated and disseminated from thence, becoming known in the neigh- 

 borhood of London as the Vicar of Winkfield. With regard to its 

 merits there is some difference of opinion — some persons considering it 

 a fine fruit. It is always remarkably large, fair, and handsome. We 

 think it always a first-rate baking Pear. Occasionally we have tasted it 

 fine as a table Pear, but generally it is astringent, and only third-rate 

 for this purpose. If ripened off in a warm temperature, however, it 

 will generally prove a good second-rate eating Pear. But its great pro- 

 ductiveness, hardiness, and fine size, will always give it a prominent 

 place in the orchard as a profitable market cooking Pear. The tree 

 grows thriftily, with drooping fruit branches. Shoots diverging, dark 

 olive brown. 



