THE FRUIT GARDEN. 



475 



99. VoRGOULEUSE. — Comes in by the first of January ; is esteemed one of the 

 best winter pears. It requires a good soil and situation ; if in a cold one, or in a cold 

 wet season, it is very apt to crack before it becomes ripe. The flesh is meltiug, and 

 full of rich sweet juice. 



100. Chapman's. — Resembles the Passe Calmar; of American origin, introduced 

 in 1815; rather small, smooth ; russet color; is in use from December till May 

 Bears on young wood, like a Morella cherry. 



101. Spanish Bonchretien, or Atdumn Bonchreticn. — Is in eating in January ; 

 large fine pear ; flesh breaking, juicy and sweet. 



102. St. Austin. — Is in eating from the middle to the end of December, and 

 continues good till March ; flesh tender, but not buttery ; juicy, and rather sharp. 



103. Wilding of Cassoy, or Small Winter Butter Pear. — Fruit small; flesh 

 melting, and juice very sweet and rich ; is in eating in January, and is an excellent 

 bearer on standards. 



104. Broavn, St. Germains. — In eating from December till April. High fla- 

 vored; bears well on dwarfs or standards, and comes in after the wall-fruits of the 

 same sort are over. 



105. Pear D'Auch.— Introduced by the Duke of Northumberland in 17S0. It 

 much resembles the Colmar, but is fuller towards the stalk ; continues good from 

 December till April, and is one of the best winter pears we have. 



106. Martin Sire, or Lord Martin. — Is in eating in January; flesh breaking, 

 full of juice, which is very sweet, and somewhat perfumed. 



107. Winter Rousselet. — Is in eating about the end of January; flesh 

 buttery and melting, and generally full of sweet juice. 



108. Round Winter. — A Clydesdale fruit, much esteemed for winter use. 



109. Holland Bergamot, or Chenies Bergamot.— Keeps from the end of Jan- 

 uary till April ; flesh half buttery and tender ; juice high-flavored. Is altogether 

 an excellent pear. 



110. Brown Beurr£, or Beiirrd de Roy, or TJecZ i)gMrr^.— In eating from Octo- 

 ber till December or January ; color reddish brown on the side next the sun, and 

 yellowish where shaded ; flesh melting and full of rich juice ; an excellent pear. 



111. German Muscat, or Muscat d'/iUemande. — Is in eating from February till 

 April or May ; flesh buttery and tender; juicy and high-flavored. 



112. Swan's Egg. — A good fruit in tolerable good soil ; a great bearer ; is a good 

 keeper ; egg-shaped, and greenish. 



113. Pear of Naples, or Easter St. Germain. — Is in eating in March; juice 

 Bweet, and a little vinous. 



114. Bonchretien, or Winter Bonchretien. — Is in eating from March till June ; 

 flesh tender; very full of rich sugared juice ; fruit large size. 



115. CiiAi'MONTELLE, Winter Beurre. — An excellent table pear, and keeps 

 well. Duhamel has stated, that the original tree of the Chaumontellc was alive 

 and in health about the end of the last century ; and Knight supposes the tree to be 

 still hving. 



IIG. Bergamotte de Pasque, or Tcrling, Amoselle, Paddington, and Tarquin.— 

 Comes into eating about April, and lasts till June; fine handsome fruit; green when 

 gathered, and when ripe of a yellowish straw color ; makes a very handsome ap- 

 pearance at table. 



, 117. St. Martial, ov Angclique. (The Angelic Pear.)— Is in eating in March; 

 flesh tender and buttery ; juice very sweet. 



118. Brown St. Germain.— Continues from the end of December, till the end 

 of March. 



