232 
THE ELORIST AND POMOLOGIST. 
[ OCTOBEE, 
hardly, if over, exceeds 6 oz. in weight, but more frequently averages from 4 oz. to 5 oz., which 
is owing in some measure to its very productive habit. 
Sabine d'lliver —In form, size, and colour this pear somewhat resembles Easter Beurre, so 
much so, that an unpractised eye might easily be deceived ; still it is quite distinct from that 
variety, and superior in quality. It can hardly be called melting, yet the flesh is soft, to some 
extent buttery, and sugary. A really valuable pear during February, and continues in use till 
nearly the end of March. The tree is a profuse bearer, and the usual weight of the fruit is 
from D oz, to 10 oz. 
St. Germain. —This is by no means a productive pear, and does not ripen even in favoured 
localities when grown as a standard, so that it may with propriety be omitted in extensive 
collections. The flesh is juicy and melting, frequently gritty, and deficient in sugar. Begins 
to I'ipen about November 20, and weighs on an average about 8 oz. 
Tho7npson’s. —The qualities of this pear are unsurpassed, if equalled by any, and hence it 
is indispensable even where only a few kinds are grown. The flesh is melting, exceedingly juicy, 
and sugary. The tree is a moderate bearer, and somewhat tender. The fruit begins to ripen 
about October 20, keeps in good condition for two or three weeks, and weighs from 7 oz. to 8 oz. 
Triomphe de .Jodoigne. —A large pear of no merit whatever ; so worthless, that we have 
discontinued its cultivation. 
Van Mans Leon le Clerc. —This is a large pear of excellent quality, weighing about 10 oz. 
The flesh is melting, juicy, and sugary, of a delicious flavour. As a standard it is productive, 
but to have the fruit in perfection it ought to be grown against a wall. It begins to ripen 
during the last week in October, or the fii’st week in November. 
WilUams’s Bon Chretien. —We cannot dispense with this pear, as it fills up a gap when 
really good kinds are scarce. As it does not keep in condition above a week or ten days, a 
couple or three trees will be enough to meet the demand of a large consumption. It should bo 
gathered during the last week in August or the first week in September, but much will depend 
upon the season ; one thing is certain, if allowed to ripen on the tree, the flavour ■will be 
insipid, and the flesh spongy. The usual weight is 10 oz. , 
Zephirin Gregoire. —Between this pear and Passe Colmar there is an intimate connection, 
but there is this difference, that the present is more productive in a cold situation. The tree 
is of rather a feeble constitution, and to keep it in good health the fruit must be thinned freely. 
There are few pears of a more delicious flavour, being exceedingly juicy, vinous, sugary, and 
highly aromatic. It begins to ripen during the first or second week in November, weighs from 
7 oz. to 8 oz., and keeps in condition for nearly a month. 
In concluding these annotations, I may remark that I have faithfully described 
the quality of the several kinds as produced in our soil and situation. The 
experience of other cultivators situated under different circumstances will, no 
doubt, in some points differ from mine, nor can we everywhere expect to arrive at 
uniform results. As to the exact period of maturation, nothing can be definitely 
stated; all that can be recorded is a mere approximation, as the influence of the 
season and the temperature of the fruit-room will either advance or retard the 
ripening ]3rocess. As none of our trees are subject to disease of any kind, I have 
not had the opportunity of taking notice of what in many gardens is a source of 
great annoyance. The habit is free, without being luxuriant.— Alexander Cramb, 
Tortivortli Court Gardens. 
EHODODENDEON LOBBIL 
VERY distinct Rhododendron of the tender class, obtained from Borneo 
by the Messrs. Veitch and Sons, who have been good enough to favour us 
with the accompanying illustration. It was collected by Mr. Thomas 
^ Lobb, whose name is so closely associated with many of the fine plants 
brought forward from the Chelsea and' Exeter establishments during the last few 
years, and it has been named in compliment to him by the Messrs. Veitch. 
