410 Description of some New Pears, 



and tapers considerably towards the stalk, which is rather 

 thick, and about an inch and a half long. The skin is of a 

 clear Citron yellow, with a very slight tinge of scarlet on the 

 exposed side, a little mottled with russet, and the whole 

 rough, as already mentioned, like the skin of an Orange. The 

 flesh is white, melting, not perfumed, but sweet, and very 

 pleasant. 



The Passe Colmar. 

 This was raised by M. Hardenpont, of Mons, a gentle- 

 man whose name is attached to many excellent varieties, most 

 of which were raised by himself. Dr. Van Mons calls it also 

 the Fondante de Panisel It is as large as a Colmar, more 

 tapering towards the stalk. The skin is a pale green, slightly 

 marked with red on the exposed side, and sprinkled with 

 minute green spots. The flesh is yellowish, melting, though 

 not buttery, very juicy, and extremely sweet. It keeps well 

 till the end of December, and even later. 



The Passe Colmar gris de Precel. 

 A variety of the Colmar, raised by M. Precel, at En- 

 ghien. It is larger than the Colmar, and more irregular in 

 shape. The skin is dull yellow, with a tinge of brown red on 

 the exposed side, and is^potted with a few patches of brown. 

 The flesh is white, of the texture of the Colmar, very juicy, 

 extremely sweet, and agreeably perfumed. I have not tasted 

 it later than the end of November, but M. Parmentier, in 

 the manuscript notes above-mentioned, says, he has preserved 

 it good till June. 



The Beurre DieL 

 This was raised by Dr. Van Mons, at Brussels, and named 



