THE PRACTICAL GARDENER, 



juicy and very sweet, without perfume. Ripens in November, and may probaWy 

 keep a little longer. 



63. BeurrI: DiEL.^Originated by Van Mons, at Brussels, and introduced here 

 about 1820. Fruit large, resembling a fine Summer Bonchreticn in shape; skin 

 smooth, of a bright citron color; flesh white and melting; juice rich and sweet; 

 ripens in November, and will keep during the following month. 



Gi. The Urbaniste.— Originated by Count Coloma, and has been fruited here 

 by Knight, Braldick, and others; fruit egg shaped; skin pale green, inclining to 

 yellow, much spotted with greenish spots, and sprinkled over with thin russet patches, 

 particularly round the eye and stalk ; flesh white towards the outside, but deepens 

 to a reddish color towards the core. It is quite melting, juicy, and very sweet, but 

 without perfume ; keeps till October. 



C5. Belrr£ ilov ge, or Red Butter Pear.— K\Tpem about the beginning of October; 

 very melting, and full of rich sugary juice. Is one of our best sorts of buttery pears, 

 if eaten off the tree. 



GO. Green Yair, or Green Pear of the 17//r.— Said to be indigenous to a beau- 

 tiful scat on the river Tweed, about thirty miles from Edinhur<;h. Color green ; 

 size small; sweet and juicy. Should be eaten off the tree ; does not keep many days; 

 is a great bearer, and free grower. 



67. Doyenn£, Dean's Pair, Carlisle White Bevrr^, St. Michael's, Diana. — Ripens 

 about the beginning of October ; juice cold and melting ; and is a great bearer. 



68. Verte-longlc, or Long Green. — Ripens by the end of October; flesh melt- 

 ing and juicy. 



69. Swiss Bergamot. — Ripens about the beginning of October. This pear is 

 much grown upon the walls in Scotland ; of middle size ; color green, striped 

 with red ; juicy and high flavored. The tree is a very good bearer, if planted in 

 good soil. 



70. Monsieur John. — Sometimes called Ultite, and •omelimes Grey Monsieur 

 John. The difference of their color proceeding from the soil and situation in which 

 they grow. Ripens in the latter end of October or beginning of November ; juice 

 rich and sugary ; is upon the whole one of our best pears for this season. 



71 Pender, or Knave's Pear. — Ripens by the end of October ; flesh fine and 

 tender, very much sugared. 



72. Vine. — Ripens in November; color dark red; flesh very melting, and full of 

 a clammy juice. 



73. Flowered Muscat. — Ripens about the end of November ; is an excellent 

 fruit ; flesh very tender, and of a very delicate flavor. 



74. RoussiLiNE. — Ripens about the latter end of October ; color deep red, with 

 spots of grey; flesh very tender and delicate ; juice very sweet, with an agreeable 

 perfume. 



75. Marquesse. — Ripens into eating in November; color yellow; but wlicn it 

 docs not ripen to that color, seldom good, but if it does, the flesh will be tender and 

 delicate, and very full of sugary juice. Cultivated at Little Chelsea above one hun- 

 dred years ago. 



76. Gansell's Bergamot — Differing little from the autumn Bergamot, said to 

 be the same thing improved by culture. Is a very high fruit when well ripened. 



77. Red DoyennI:. — An old variety brought into notice by Mr. Knight; color 

 red and pale green ; is in eating in October and November. Great bearer and good 

 fruit; tree extremely hardy, %nd excellently suited for cottage gardens. Mr. Salis- 

 bury mentions an old tree of this sort taken down at Strawhill, near Halifax, in 1779. 

 which must have been above one hundred years old. 



