76 



THE OECHAED AND FEIJIT GAEDEN. 



cavity, but in some specimens it is set diagonally under 

 a boss. It is also called Colmar Descbamps, and by 

 otber names. It does on pear or quince ; it is most 

 general on tbe quince, and it does well either as a 

 standard or on a wall. 



The Glout Morceau is another excellent and good 

 keeping pear, similar to Beurre d'Aremberg in appear- 

 ance, but larger. It is very good in flavour, but apt to 

 be a little gritty round the core. It ripens in JNTovem- 

 ber, and will keep until Pebruary or March. It will 

 grow as a standard ; but, of course, better against a wall. 

 Other names for it are Gloux Morceaux and Beurre 

 d'Hardenpont. 



The Beurre Diel is a fine large pear, thick in the mid- 

 dle, going ofi" to the eye and tapering to the stalk. It 

 is bright green, changing to orange in ripening, with a 

 little trace of russet. The eye is close, in a deep hollow, 

 surrounded by knobs, ribs, or thick bosses, and the stalk 

 is long, strong, bent, and set in a deep, irregularly-angled 

 cavity. The pear is sweet, juicy, and melting, and deli- 

 ciously rich and aromatic in flavour. It keeps from 

 Kovember to January. It is a hardy tree, will do well 

 as a standard, and is an abundant bearer. If it have a 

 wall, an eastern aspect will do very well for it. Its popu- 

 larity is attested by its numerous synonymes : Diel's 

 Butterbine, Dorothee Eoyale, Beurre Eoyale, Beurre de 

 Gelle, and Poire de Melon. 



The Chaumontelle is a fine, large, well-known, late pear, 

 of an oblong, irregular, bossy figure, with a rough skin, 

 varying in colour under difi'erent circumstances of ripening 

 — yellowish-green, yellow, or cinnamon, ruddy on the 

 sunny side, and marked with russet. It is very tender 

 in the flesh, rich and high-flavoured, but it varies much 

 in goodness from different circumstances, or if eaten a 

 little too soon or a little too late. It is good from No- 

 vember to March ; but the store should be constantly 

 looked over with a discerning eye, to pick out those 

 which are ready for eating. The eye is small, deeply 

 sunk in an angular basin, and the stalk is short, set in a 

 rather deep angular cavity. It has many names — Bezy 



