146 
DESCRIPTIONS 
106. VICOMPTE D’ SPOLBERCH. 
Fruit rather large, obovate, tapering with nearly straight sides to an acute base. Color 
yellow, dotted with reddish points ; skin fair. Stem thick, of a medium length, or one 
inch long. Flesh white, juicy, rich, melting; core of the medium size. 
Wood yellow. 
107. BEURRE DE RANZ. 
Fruit of the medium size, long, and obtusely pyriform; sides tapering with an equal 
concavity to an obtuse, indented base, bearing a long, slightly curved, thick stem. 
Color dark green, marked with russet dots. Calyx small, and set in a narrow, shallow 
basin. Flesh greenish white, well charged with a sweet juice, accompanied with a rich 
flavor. 
108. CHAUMONTEL. Plate 16. 
This pear is large, long pyriform; neck and body prolonged, the sides tapering very gra¬ 
dually with a concavity to an obtuse and obscurely indented base, bearing a long, curved 
stem. Color yellowish only in the shade, marked with russet dots, and almost pappili- 
ated ; cheek brownish red, passing into deep red in the sun. Basin deep, angular or 
uneven. Flesh melting and sugary, possessing an agreeable perfume. January. 
109. GLOUT MORCEAU. Plate 9. 
Fruit varying from medium size to large, obscurely pyriform ; body prolonged, tapering 
with a slight concavity to an obtuse, regularly indented base, bearing an erect, mode¬ 
rately long stem. Color greenish yellow, marked with green dots; skin smooth and 
thin. Calyx set in a moderately deep basin. Flesh white, juicy, very melting. Can 
scarcely be excelled in its fine qualities. December and January. 
110. PASSE COLMAR. Plate 8. 
Fruit large, pyriform ; body short; neck rather prolonged, but variable, with sides tapering 
with a concavity, and terminating in an obtuse, indented base, bearing a long, stout, 
slightly curved stem. Color yellowish green, yellow at maturity, sprinkled with light 
brown russet. Calyx open, and set in a moderately deep basin. Flesh juicy, rich 
sweet and aromatic. 
Belgian. Regarded as possessing high qualities. 
