PASSE -COLMAR. 
it on its first introduction, and propagated it extensively and 
profitably, the young trees meeting a ready sale at a guinea each. 
It was raised in Flanders by Counsellor Hardenpont; and, in 
form and llavour, much resembles the old Colmar. It is an 
excellent bearer, even as a standard, by which mode of growth 
fruit of fine quality may be obtained, but inferior in size to 
that from wall trees. Where a wall, of any aspect from east to 
south, is given to it, the fruit will attain the highest perfection. 
From the statement of those who grow it in stiff cold soil, we 
conclude that it is unfit for such situations ; for it is said not 
only to become gritty, but that it continues hard until decay 
commences; or, in technical language, “never melts.” Its 
wood is healthy and of very free growth, especially when grafted 
on Pear stocks; on Quince stocks its growth, although restricted, 
is still vigorous. The free and slender growth of its shoots, on 
standards, render it indispensable that they should be short- 
ened occasionally, to strengthen them, and keep the tree in 
proper shape, — a part of an orchardists duty which is, very 
often, sadly neglected. Nature, in many cases, will best per- 
form her own work without an assistant ; but when, for our 
gratification, we place trees or plants under the influence of 
art, either by undue stimulants of climate, soil, or situation; 
by the exposure to cold, for which their constitution is not 
adapted ; or to moisture or drought, for which nature never 
intended them, it becomes the duty of the cultivator to exercise 
art as an antidote to such unnatural influences. 
The eye of the Passe-Colmar is slightly sunk and open ; its 
colour, when fit for table, yellowish and russety ; and those 
parts of the fruit which happen to be fully exposed to the sun, 
assume a tinge of dull red. Its flesh is yellowish, melting, 
deliciously sw’eet and rich, and possessing what has been 
thought to be a cinnamon flavour ; it is, however, difficult to 
find any spicy fragrance which, it can be correctly said, con- 
veys a tme notion of its flavour. December and January are 
its months of perfection. 
