CUBRANS’ LIST OF FRUITS, 1908-9. 
5° 
Pears, (Prices) — continued. 
Fan-trained Trees, 2/6, 3/6 & 5/- each ; Extra sized specimens of a 
few varieties, 7/6 each. 
Cordons, Single Horizontal 1/6, 2/- & 2/6 each ; Double Horizontal, 
1/6, 2/6 to 3/6 each ; Diagonal or Oblique, 1/6 to 2/6 each. 
NEW VARIETY. 
SANTA CLAUS, A.M., R.H.S., a splendid variety for use at the 
Christmas Season ; the’ fruits are large reaching 8 to 10 ounces in weight, 
of splendid flavour and free from grit at the core, it can be highly reconi 
mended as a first-class acquisition. 
MAIDENS only, 5/- each. 
General Collection. 
The letters after the name indicate the use 0/ the fruit: thus T indicates 
dessert, K culinary. The figures indicate the month or months during 
which the fruit is in season : thus 9-1 1 indicates Sept, to Nov. 
No. 
505 Bergamot, Gansels, T. (10-12), medium, roundish; deliciously 
aromatic, sweet, rich buttery flesh, pleasant musk flavour. 
507 d’Esperen.T. (1-4), medium size, rich, juicy, sugary and melting; 
delicately perfumed, prolific ; requires a wall in cool soils. 
510 Beurre Baehelier, T. (12), large and irregular; flesh buttery, 
aromatic, and juicy ; excellent bearer ; very hardy. 
51 1 — Bose, T.( 10-11), a large shapely yellow Pear covered with cinnamon - 
russet ; in warm soils buttery and richly flavoured ; in cool soils 
crisp and juicy ; heavy cropper. 
514 — Clairgeau, T. (11-12), large, beautiful elegantly curved fruit, 
of rich lemon colour; flesh crisp, sweet and juicy, with the 
flavour of Seckte , strong grower. 
515 — de Capiamont, T. (10), a medium blunt Pear, with pure white 
sweet, buttery, melting flesh, of luscious flavour ; an abundant 
bearer, even in the far North. 
516 — Brown, ( syn. Beurre file Roi ) T. (10), largeoblong, green, covered 
with thin russet ; flesh tender, melting and buttery, with a strong 
brisk, musky flavour, hardy and prolific. 
51S — d’AmanliS, T. (9-10), large and blunt, tender and melting, rich, 
sweet, delicately perfumed juice, free grower, prolific. 
52’ — Diel. T. (10-11), large, very tender and melting, with rich, 
de ieious flavour. Hardy, vigorous, and free. 
