OF WINTER PEARS. 
147 
111. ST. GERMAIN. 
Large. long pyriform, prolonged principally in its neck, which has rather straight, tapering 
sides, terminating in a narrow base, with a slight indentation, bearing a stout stem, one 
inch long, obliquely inserted. Calyx large ; basin moderately deep. Color yellowish 
green, marked with specks, and tinged with brown on the sunny side. Flesh white, 
sweet. December. 
112. PRINCE’S ST. GERMAIN. 
Fruit of the medium size, obovate; body prolonged to an obtuse, rounded base, rather 
regularly indented, bearing a stem one inch long, slightly curved. Ground color green 
overspread with russet of a brownish hue, and finallly becoming dull red on the sunny 
side. Calyx large ; depression shallow. Flesh yellowish white, juicy, somewhat vinous, 
agreeable. November to March. 
113. BLACK WORCESTER. 
Iron Pear. 
Large, pyriform; body prolonged ; sides slightly concave at the neck, terminating in an 
obtuse base, slightly indented, but merging itself in the base of the stem. Stem long, 
slender, slightly curved. Color green, heavily russeted. (The stem being fleshy at its 
insertion, nearly fills the indentation.) 
For culinary purposes. 
114. GILOGIL. Fig. 23. 
Fruit large, rather depressed or low; 
wide through the crown and nar¬ 
row at the indented base. Stem 
short, thick and erect; basin rather 
wide and shallow. Color yellow¬ 
ish, but reddish in the sun; skin 
russeted in patches or nettings. 
Flesh white, firm, moderately rich 
and nearly sweet. Regarded as 
an unprofitable pear in this coun¬ 
try. Esteemed in France, its na¬ 
tive country, for preserves. 
The tree is vigorous and upright. 
