THE PEAR. 
5G3 
and abundant bearer. Fruit below medium, depressed, pyri- 
foim. Colour light yellow, with greenish spots, red in the sun, 
with deep red spots. Stem generally long, slender, curved, 
plaited, with slight depression on one side. Calyx large, basin 
shallow. Flesh yellowish-white, a little coarse, juicy, sweet. 
Ripe early in August. (Elliott.) 
CLASS III. 
Comprises those superseded by better sorts, some of which, 
however, are adapted to certain localities. 
Althorpe Crassane. Thomp. Lind. 
Fruit medium, roundish-ovate. Skin pale green. Flesh 
white, buttery and quite juicy, not rich, slightly perfumed. 
Ripe October, November. 
Amadotte. Thomp. 
Madotte. Beurre Knox? 
Fruit rather large, pyriform. Skin pale yellow. Stalk me- 
dium, cavity small. Calyx open, basin shallow and uneven. 
Flesh whitish, coarse, juicy, vinous; variable, sometimes astrin- 
gent. Ripe October. 
Ambrosia. Lind. Thomp. 
Early Beurre. 
A French pear of medium size, roundish-obovate. Skin 
greenish-yellow, a little russeted. Flesh buttery, without much 
flavour. September. 
Angleterre. Thomp. 
English Beurre. Lind. Beurre d’ Angleterre. No is. 
Fruit medium, pyriform. Skin dull light green, brownish- 
russet cheek. Flesh white, buttery and melting, full of juice, 
and of pleasant, though not high flavour. Middle of Septem- 
ber. 
Aston Town. P. Mag. Thomp. Lind. 
Fruit small, roundish-turbinate. Skin pale yellowish, with 
brown specks. Flesh soft, buttery, moderately sweet, perfumed. 
Middle and last of September. 
Beau Present d’ Artois. 
Fruit large, pyriform. Skin light yellow, with numerous 
