DESCRIPTIVE CATALOGUE OF PEARS EXHIBITED. 



207 



305. Fondante de Cuerne (Davis, Maidstone). Large ; 

 yellow ; flesh somewhat dry, acid ; second-rate ; September 

 and October. 



306. Fondante de Malines (R. H. S.). Medmm, romid ; 

 long slender stalk ; greenish-yellow, covered with warm 

 russet ; flesh white, firm, melting, slightly astringent, 

 but good ; November. 



807. Fondante de Moulins Lille (Andre Leroy). Medium, 

 pyriform ; dark green, with russet ; flesh white, melting, 

 juicy and pleasant ; November. 



808. Fondante du Panisel (Jamin). Large, roundish 

 obovate ; greenish-yellow, with russet, Hushed ; flesh 

 firm, sweet ; third-rate ; November. 



809. Fondante de Paris. 



310. Fondante Thiriot (Paul & Son). Obovate; long 

 stalk ; greenish-yellow ; flesh white, melting, juicy ; first 

 quality ; October. 



311. Fondante Van Mons (Paul & Son). Small, roundish ; 

 greenish-yellow ; flesh juicy, melting and pleasant ; 

 October. 



312. Forelle. Medium, pyriform ; greenish-yellow, flushed 

 and spotted on one side with brilliant red ; flesh white, 

 firm, with little flavour ; November. 



813. Forest (Jamin). Small, pyriform ; greenish-russet ; flesh 

 hard, sweet ; worthless ; December. 



314. Forme de Bergamote (R. H. S.). Large, roundish; 

 greenish-yellow, russet ; flesh dry, sweet ; worthless ; 

 November. 



Fortunee (Haycock), see Fortunee de Printemps. 



315. Fortunee Beige (Ingram). Medium, roundish; greenish 

 russet ; flesh hard ; January. 



316. Fortunee Boisselot (Haycock). Large, roundish ; skin 

 rough, greenish-yellow ; flesh half-melting ; little or no 

 flavour ; January. 



Fortunee Parmentier (Dalrymple), see Fortunee de 

 Printemps. 



817. Fortunee de Printemps (Andre Leroy). Medium, 

 roundish, uneven ; seldom becomes melting ; dark 

 green. 



318. Fougeroux (Andre Leroy). Small; greenish-yellow, 

 bronzed dark green with russet ; worthless ; October. 



319. Franc R§al d'Hiver (W. Paul & Son). Medium, 



