® 9 
POIRE d’aUCH. 
The Poire D’Auch much resembles the Colmar, but is 
superior to it for several reasons. Young trees come into 
bearing sooner, and they bear more freely than the Colmar ; 
the frait may be kept longer, and its flavour, in general, is 
preferable. It is important that the one should be distin- 
guished from the other; and it is stated in an early volume of 
the London Horticultural Society’s Transactions, that “ Speci- 
mens of the D’Auch and Colmar Pears were sent together 
from the Royal Gardens at Kew, to illustrate the difference of 
the two sorts. They have been supposed to be the same fmit, 
' and (since the French writers do not mention the D’Auch 
Pear) this opinion has been very prevalent; but the dilference 
is sufficiently manifest. The D’Auch Pear ripens a fortnight 
later than the other, it is more highly flavoured, and has 
yellowish flesh; the Colmar being internally of a greenish 
white. In the D’Auch Pears exhibited, the end next the 
stalk was thick and flat, whilst that of the Colmar’s was 
pointed ; but this external character is not constant, the two 
1 kinds varying much in shape, and consequently in appearance, 
I often resembling each other.” We may add to these dis- 
tinctions, that the D’Auch Pear is proportionably wider near 
the eye ; and it may be necessary to mention that the flesh 
certainly is a yellowish white, notwithstanding the assertion 
to the contrary in Lindley’s Guide to the Orchard and Kitchen 
Garden. On reference to the catalogue of the Horticultui'al 
Society, we find that these two Pears are not distinguished, the 
one from the other ; they certainly, however, possess differences 
which are continued under cultivation in the same gardens ; but 
the tnie Poire D’Auch is often misnamed Colmar. 
The late Duke of Northumberland is said to have introduced 
this Pear to England early in the present century. Our 
drawing was made from the fruit in March, at which time it 
was in perfection for the table. Its skin was smooth, of a 
regularly green tint, and finely specked; flesh rather crisp 
than butteiy, juicy, sweet, and fine flavoured. Our specimens 
contained a little grit, in minute particles, but not such as to 
produce the least unpleasantness in eating. We cannot recom- 
mend this Pear to be grown otherwise than on a wall of good 
aspect. 
