232 
THE FLORIST AND POMOLOGIST. 
The colour is dull brown, somewhat like that of the Brown Beurre; and on 
the side next the sun it has a warm reddish brown glow, like a gipsy’s 
blush. On the shaded side, 
where the skin is not covered 
with russet, the green ground 
colour shows through. Stalk 
an inch long, brown, and woody, 
inserted on one side of the fruit 
under a fleshy lip. Eye clove¬ 
like, wide open, with long seg¬ 
ments, and set almost on a level 
with the surface of the fruit. 
Flesh yellowish, tender, but¬ 
tery, melting, and very juicy. 
The juice is rich, sugary, and 
vinous, with a fine perfume. 
A most delicious Pear, ripe 
in the end of October. This 
ought to be more extensively 
cultivated. 
BELLE ROUENNAISE. 
Boisbunel. 
Identification. —Boisbunel in 
Bullet, de Bouen. 
Fruit large, 4J inches long 
and 3 inches wide, pyramidal 
in shape, and evenly formed. 
Skin smooth, dark green, very 
finely dotted with grey dots, 
and marked and streaked with 
grey spots; as it ripens it be¬ 
comes of a brighter colour. Eye 
half open, 'with erect greenish 
segments placed in a shallow 
and pretty wide basin. Flesh tender, buttery, and melting, very juicy, sugary, 
and perfumed. 
A first-rate Pear, ripe in November and December. 
It was raised by M. Boisbunel, of Rouen, in 1845, and produced fruit in 
1856. 
BELLE DE THOUARS.— Prevost. 
Identification. —Prevost. Pom. 204. Decaisne, Jard. Fruit, du Mus. liv. 35. 
Synonymes. —Belle de Thouarse, Decaisne. Coulon St. Marc, Ibid. Belle de 
Prague, Ibid. Saint-Marc, Ibid. Belle de Troyes, Ibid. 
Figure. —Decaisne, Jard. Fruit, du Mus. hv. 35. 
Fruit large, long, and pyramidal, 4|- inches high and 2f inches wide, un¬ 
even and undulating in its outline. Skin somewhat rough, at first of a bronzy 
olive, changing to ferrugineous brown or cinnamon brown, shaded with violet 
strewed with brown dots. Eye open, with spreading segments, placed in a 
deep depression. Stalk long and straight, 1£ inch long, inserted in a line with 
the axis of the fruit, and surrounded with small bosses. Flesh white, half 
melting, sugary, and briskly flavoured. 
A cooking Pear, in use in the end of November and in December. 
