474 



THE PRACTICAL GARDENER. 



and comes in succession after the other pears of the same sort on walls are over. In 

 good soils it comes of a large size and keeps well. 



85. Winter Acuas.— Grey Achan, Red Achiui, and Black Jclian, varieties of 

 the same fruit, probably arising from soil and situation. The varieties are much 

 esteemed in Scotland, and generally cultivated. It is supposed to be of French 

 origin, but must have been introduced very early into that country. It is of niiddling 

 size when a great crop, but swells to a largish fruit when a middling one ; is a great 

 bearer, and keeps well ; it has a sweetish and rather peculiar flavor. 



SG. Martin sec, or dry Martin. — Is in eating about the middle of December, is 

 much like the Russelct in shape and color ; flesh breaking and fine ; and the juice 

 sugared, with a little perfume. 



87. Amadot. — In eating about the midtlle of December; is rather dry. but high 

 flavored. 



88. EriNE d'IIiver, or Winter Thorn. — Is in eating by the latter end of De- 

 cember; pulp tender and buttery, of an agreeable flavor; sweet juice, highly per- 

 fiimed. 



89. Little Lard, or Wonder of Winter. — Is in eating by the end of December, 

 and is reckoned one of the best fruits in this season; flesh melting; juice nmch 

 sugared, and has an agreeable and n)usky flavor. 



90. Louis-Bonne. Good Louis. — Is in eating about the middle of December; 

 flesh extremely tender, and full of a very sweet juice; esteemed an excellent fruit. 



91. L'Escii ASSEUIE. — Is in eating about the beginning of January; flesh melting 

 and buttery ; juice sugary, with a little perfume. It bears best on standards. 



92. Passe Colmar. — Originated by M. Hardcnpont of Mons. Fruit as large as a 

 Colmar ; more tapering towards the stalk ; skin pale green, slightly marked with red 

 on the side next the sun, and sprinkled with very small green spots ; flesh yellowish, 

 melting, though not buttery; very juicy, and extremely sweet; keeps till the end of 

 December, and even later. 



93. The Bezy Vaet. — Originated by M. Parmenticr, at Enghien. It has fruited 

 in the gardens of Lord Henry Fitzgerald, at Thames Dilton. Fruit resembling the 

 swan's egg in form, but larger; skin dull green, sprinkled with a little russet ; flesh 

 yello\Nish, perfectly melting remarkably sweet, and very agreeably perfumed ; is 

 an abundant bearer, and is said by M. Parmenticr to keep till April, but does not 

 appear to keep with us beyond the end of November or middle of December. 



91. The Bf.urr* d'Aremrerg. — Cultivated on the continent. This pear is 

 stated to keep till the beginning of May ; with us it is not found to keep beyond the 

 middle of November. Thus a difficulty presents itself in giving any description of 

 fruits, at least as to their time of keeping. It is a well ascertained fact, that apples 

 and pears, in one soil and situation, will remain good till April and May, while the 

 same variety cultivated in a ditferent soil or situation, will become mealy and insipid 

 in the end of October, and often decay altogether. 



95. Colmar. — Is in eating about the beginning of January; flesh tender, and juice 

 highly sugared. Fruit large, long, and of a greenish yellow color, when fully 

 matured; for to be in perfection, requires a good wall and good soil ; it is not in all 

 seasons that it really comes to full n)aturity here. It is not a great bearer, rather 

 otherw ise ; it is a good keeper. 



rC. BiUER-Busu. — A Scotrh fruit ; rather small, firm, and of good taitc ; ripens 

 in most seasons. 



')". Round Winter.— A Clydesdale fruit; an excellent winter pear 

 9S. Ambrette. — Comes into eating about the beginning of January; flesh quite 

 melting, and full of highly-perfumed juice. It is esteemed an excellent pear. 



