406 A Description of some New Pears. 



recommended that the cultivation of them be discontinued. It 

 is proper to mention here, that all the kinds described in the 

 following pages will succeed well as standards ; and in my 

 future notices, whenever a kind is so tender as to require the 

 protection of a wall, the circumstance will be stated. 



The Beurre CapiaumonL 

 This was raised from seed by M. Capiaumont, of Mons. 

 The fruit was first seen by us in 1820, in collections received 

 from M. Parmentier of Enghien, and M. Rutteau, of 

 Tournay. It has been fruited by Mr. Knight, Mr. Brad- 

 dick, and others. It ia as large as a St. Germain, pyramidal, 

 tapering very much towards the stalk, which is long and 

 slender. The skin is smooth, of a light cinnamon colour, with 

 a rich gold colour shewing through it ; in some specimens 

 the skin is darker and rougher. The flesh is white, perfectly 

 melting, with a rich sugared juice. I have not observed that 

 it possesses any perfume, but it is nevertheless a high flavoured 

 and valuable fruit. It has not kept with us beyond the end 

 of November. 



The Beurre d'Aremberg. 

 It is as large as a Brown Beurre, but more irregular in its 

 form ; the skin is rough, of a dark cinnamon colour, with a 

 few large spots of yellowish green shewing through it ; the 

 flesh is perfectly melting, juicy, and sweet. Specimens re- 

 ceived from the garden of John Sudlow, Esq. at Thames 

 Ditton, in 1822, did not keep beyond the end of October, 

 but some that were sent by M. Parmentier from Enghein, 

 in November 1820, kept perfectly good till the end of that 



