428 
THE PEAR. 
Bergamotte de la Pentecote. 
Beurre de la Pentecote. 
Beurre d’Hiver de Bruxelles. 
Doyenne d’Hiver. 
Do} r enne du Printemps. 
Beurre Roupe. 
Du Patre. 
Beurre de Paques. 
Philippe de Paques. 
Bezi Chaumontelle tres gros. 
Chaumontel tres gros. 
Canning. 
Seigneur d’Hiver 
The Easter Beurre is considered abroad, one of the very best 
late winter or spring pears. It seems to require a rather warm- 
er climate than that of the eastern states, to arrive at full per- 
fection, and has disappointed the expectation of many cultiva- 
tors. It bears well here, but is rather variable in quality. In 
good seasons, if packed away in boxes and ripened off in a warm 
room, it is a delicious, melting, buttery fruit. The tree grows 
upright, and thriftily, with reddish yellow shoots. It requires 
a warm exposure and a rich soil, to give fine fruit as an open 
standard tree. 
Fruit large, roundish-obovate, often rather square in figure. 
Skin yellowish-green, sprinkled with many russetty dots, and 
some russet, which give it a brownish cheek in some specimens. 
Stalk rather short, stout, planted in an abruptly sunken, obtuse 
cavity. Calyx small, closed, but litt e sunk among the plaited 
folds of the angular basin. Flesh white, fine grained, very but- 
tery, melting, and juicy, with a sweet and rich flavour. 
Bloodgood. Man. 
Early Beurre, of some. 
Bhodgood. 
The Bloodgood is 
the highest flavoured 
of all early pears, and 
deserves a place even 
in the smallest garden. 
It was named from the 
circumstance of its hav- 
ing been brought into 
notice about 1835, by 
the late James Blood- 
good, nurseryman, 
Flushing, L. I. The 
sort was brought to 
that nursery as a new 
variety, without a name 
however, by some per- 
son on Long Island, 
unknown to Mr. B., 
who was never able 
afterward to trace its 
history further. The 
