THE PEAR. 
567 
Black Worcester. Thomp. 
Black Pear of Worcester. Lind. Man. Parkinson’s Warden. 
A market fruit, esteemed for cooking. The branches incline 
downwards with the weight of the fruit. Young shoots dark 
olive, diverging. Fruit large, obovate or oblong. Skin thick, 
rough green, nearly covered with dark russet. Flesh hard and 
coarse, but stews and bakes well. November to February. 
Bleecker’s Meadow. Ken. Pom. Man. 
- Large Seckel. Heidelberg. 
Peaster. Spice Butter. 
Meadow Feaster. 
A native fruit, said to have been found in a meadow in Penn- 
sylvania. It is a handsome, hardy fruit, and bears large crops, 
but it has been sadly overpraised as to quality. 
Fruit small, roundish. Skin bright, clear yellow, with crimson 
dots on the sunny side. Flesh very white, firm, with a pecu- 
liar musky or wasp-like aroma, and spicy taste, but mostly re- 
mains crisp and hard. Stalk straight and stiff, basin shallow 
Calyx open and reflexed. October and November. 
Bon Chretien, Flemish. Thomp. 
Bon Chretien Turc. 
The Flemish Bon Chretien is an excellent cooking pear ; not 
very productive. 
Fruit of medium size, obovate. Skin pale green, and brown 
on the side exposed to the sun. Flesh crisp, juicy, and stews 
very tender. November to March. 
Bon Cpiretien, Spanish. Mill. Lind. Thomp. 
Bon Chretien d’Espagne. Spina. 
Fruit large, pyriform. Skin at maturity deep yellow, with 
a brilliant red cheek, and dotted with reddish-brown specks. 
Flesh white, crisp, or half breaking, good for cooking. 
Boucquia. Hov. Mag. 
Beurre Boucquia. Ken. 
A Flemish pear; fruit rather large, oval, turbinate. Skin 
pale yellow. Flesh yellowish-white, rather astringent, and lia 
ble to rot at the core. October. 
Bourgemester. 
Fruit large, pyriform. Skin pale yellow, with large grey 
dots, russeted around the eye. Flesh tender, juicy, and astrin- 
gent. November Wood cracks and cankers badly. 
