484 
THE PEAR. 
ing, slightly astringent, with an excellent rich vinous flavour 
resembling Gansel’s Bergamot. October. 
Conseiller Ranwez. Wilder in Hort. 
Tree vigorous, very productive. Fruit large, very irregularly 
oblate, obscurely pyriform. Skin green, rough, with a few 
patches of russet, and many brown dots. Stalk shortish, in- 
serted in a broad cavity by a slight lip or fleshy ring. Calyx 
open, stiff, set in a deep broad furrowed basin. Flesh coarse, a 
little granular, juicy, melting, perfumed, sweet, vinous, slightly 
astringent. October. 
Cooke. 
Origin, King George County, Virginia- Tree a very strong, 
vigorous grower, and productive. Introduced by H. R. Roby, 
Fredericksburgh, Virginia. Fruit rather large, irregularly pyra- 
midal. Colour pale-yellow. Flesh juicy, buttery, melting, 
sweet, rich, and vinous. (Roby.) 
Coter. Hov. Mag. 
One of Van Mons’ seedlings, of moderate growth and produc- 
tive. 
Fruit rather large, irregular pyriform. Skin yellowish, with 
numerous russet dots, some patches of russet, and russet around 
the calyx and stem. Stalk long, slightly curved, and enlarged 
at its insertion without cavity, and inclined. Calyx open, set in a 
rather large, abrupt, not very deep basin. Flesh whitish, not 
very fine, juicy, vinous, with a rich refreshing flavour. Decem- 
ber. 
Crassane d’Hiver. (Bruneau.) 
A medium size, high flavour, half melting pear. Ripening in 
March. (Riv. Cat.) 
Cross. Hovey’s Mag. 
Originated on the premises of Mr. Cross, of Newburyport, 
Mass. Branches rather slender, greyish-yellow, of slow growth. 
Fruit of medium size, roundish. Skin smooth, at first pale, 
but ripening to a deep yellow, with a red cheek, and marked 
with numerous russet dots, and patches of russet around the eye. 
Stalk three-fourths of an inch long, very thick, planted in a 
slight depression. Calyx small, basin a good deal sunk. Flesh 
white, melting, juicy, and sweet, with a rich and perfumed fla 
vour. In eating from the last of November to the middle of 
January but chiefly in December. 
