42 
THOMAS ANDREW KNIGHT.-APPENDIX II. 
degree, breaking; but in every other respect the description is very accurate. The original tree has been exceedingly productive, 
indeed it would be more valuable, if it were less productive, for it often bears more than it can nourish properly. Some of the 
pears have weighed between nine and ten ounces. The fruit adheres so firmly to the tree that I have never seen one blown 
off by the wind; and, I think, taking its aggregate merits, that it is the best Pear for the market I possess. 
Downton Pear.— (With coloured figure.) 
Very like a Passe Colmar , Skin yellowish cinnamon colour, with very little red on one side. 
Flesh yellow, juicy, rich and excellent. Season, November. 
The Downton Pear is very small when compared with the Passe Colmar. It becomes yellow early in December, but 
its proper season is February. The tree grows rapidly, in good form, and will bear the third year after grafting. The smallness 
of size is its chief defect. 
Worms ley Grange Pear. 
Very cylindrical. Skin cinnamon colour with a pale speckling. Flesh yellow, melting, very 
juicy, sweet and rich; in perfection the end of October, and as good as a Chaumontel ’ which it 
is very like. 
Remarks .—The merits of this Pear depend very much upon the season. It ripens early, and should be gathered 
early, or it will become yellow and sleepy on the tree. Gathered at the proper time and in a favourable season it has proved 
most excellent. 
Belmont Pear. 
Pale dull yellow, speckled with brown, the ground colour very much that of a Blanquet. 
Flesh melting, rather gritty, sweet and good. Probably an excellent variety. 
Remarks .—I first saw this variety in the Autumn of 1829, when the tree produced a very heavy crop of fruit of large 
size; many of which proved to be in my estimation very excellent. 
Althorp Crasanne Pear —(with Coloured Figure in Vol. II. 2nd Series, p. 119.) 
This has much the appearance of the Crasanne. The Skin is of the same colour and 
texture ; the flesh is less gritty, and the flavour good. The best description that can be given of it 
is, that it possessess all the richness of the Crasanne , with less grittiness, being perfectly melting. 
Season November. 
Mr. Thompson, superintendent of the Royal Horticultural Society’s garden, writing again of 
this Pear in 1836, (Trans. Hort. Soc. Vol. IT, 2nd Series,p. ng) after it had been grown to greater 
perfection, says the Althorp Crasanne will bear competition with the first of the introduced varieties, 
and says it is one of the very best Pears. Specimens grown on a wall, he says, are very large and 
obovate ; the eye is a moderately deep depression with the segments of the calyx somewhat 
collapsing; the stalk usually less than an inch and a half in length, or sometimes considerably 
shorter, thicker than that of the Crasanne. The skin was yellowish green with a faint brownish 
blush next the sun, and some russet near the stalk. The flesh was white, melting, and buttery, with 
very little grit, rich and excellent, but not equal to those from standards in point of high flavour. 
From a standard the fruit was large, roundish-obovate, the eye was in a tolerably even-formed 
hollow, and open, with the segments of the calyx forming tubereles, inclining to collapse. The skin 
was greenish brown, interspersed with a russet-grey, not unlike the Crasanne in colour ; but the 
stalk differs much being only half an inch, or an inch in length, whereas in the Crasanne it is one and 
