PLATE XXXIV. 
2. THOMPSON’S. 
[Syn: Vlesembeekl] 
This variety was raised by Van Mons (c. 1820—30), and was sent by him to the London 
Horticultural Society without a name. Mr. Sabine named it in honour of Mr. Robert Thompson, 
at that time the Superintendent of the Fruit Department in the Society’s Garden at Chiswick. 
Description. —Fruit : medium size, obovate. Skin : pale yellow, and considerably covered 
with a coating and dots of a pale cinnamon coloured russet. Eye : open, set in a shallow basin. 
Stalk : an inch and a quarter long, inserted in an uneven cavity. Flesh : white, buttery, and 
melting, very juicy, exceedingly rich and sugary, and with a fine aroma. 
One of our best pears, and when well ripened delicious. In season the end of October and 
November. This pear won the first prize for flavour at the Woolhope Club’s Apple and Pear 
Show, held October, 1880, at Hereford, in competition with Seckle , Pitmaston Duchess , and several 
others of the best pears. 
The tree is hardy, and succeeds best on the pear stock. It is slow in coming into bearing, 
but when it does begin, it bears well. 
3. SANGUINOLE.—[See section in coloured plate.] 
[Syn: Sang Rouge; Sanguinole de Roydcr ; Sanguinole dlEti ; Musquce, ou Africaine ; Grenade .] 
A very old Pear that has been known for centuries. The earliest notice of it in this country 
is given by Rea, unless the “ Blood Red Pear of Parkinson, be the same. 
Description. —Fruit: medium size, turbinate. Skin : smooth, green at first, but changing to 
yellowish green, and dotted with grey dots on the shaded side, and pale brownish red next the sun. 
