388 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, Se member 27, 1859. 
well tired some time ago of mixing, and am getting back to letting 
colours show themselves distinctly. As confirmatory of my 
opinion, it came out that No. 6, with its dazzling scarlet centre 
and frosted-silver edging, was the favourite of Mr. Ames. No 
mixing could ever exceed the massive splendour of the four 
No. 2s filled with Brilliant. These two beds, No. 4, however, 
made a nice variety in the group, and sobered down somewhat 
the fiery scarlet in Nos. 2 and 3. The danger will be, that when 
a furor of mixing beds fairly sets in, we shall bo likely to have a 
monotonous sameness instead of clearly defined, distinctive 
variety. 
In front of the winding shrubbery, chiefly faced with laurels, 
which conceals the kitchen garden, is a narrow ribbon-border, some 
ninety yards in length, which looks all the better because it sweeps 
round hi irregular bends and outlines, and is thus filled with five 
rows:—1st, next the grass, blue Lobelia; 2nd, Golden Chain; 
3rd, Punch Geranium ; 4th, Calceolaria amplexicaidis; 5th, 
next Laurels, Purple Zclinda Dahlia. Near the extremity of the 
lawn on the same side, is a rosery, the beds being of a circular 
outline, and the openings between the plants enlivened with Ver¬ 
benas, &c. On the opposite side of the lawn, near to the stable 
boundary, used to be a small flower garden, so shut and hedged 
in with trees and shrubs, that flowers could only exist. That 
has been so opened up, that the flowers have now a better chance, 
and can be seen from the terrace, &c.; but even now the place is 
so confined, that the beds can never hope to vie with those in 
front of the house. It would be an improvement to throw the 
whole into grass, or make that corner somewhat unique and 
distinct in itself, by a group of singular-foliaged plants,—as 
Yuccas, Pampas Grass, Eerns, &c. 
When first I knew the Hyde, there were enough of fine things 
on the lawn to have served half a dozen places of the same size, 
and fast injuring each other. Mr. Ames has thinned out with 
great judgment, so as to secure more grass and fine specimens of 
trees and shrubs. 
I find I have so exceeded my usual space, that I must stop 
with saying, that in the houses were good Grapes, and good 
Peaches on the walls ; and, considering the season, Mr. Donald¬ 
son had more than his share of Pears, &e., on the walls. On 
entering from the lawn, the walk that led up to the houses was 
bordered with espalier trees, and in front of them a thin row of 
Hollyhocks, and a double row on each side of fine China Asters, 
some three feet in height. The front of the Vine border opposite 
was also occupied with Asters, finely arranged in groups as to 
colour, and the flowers, individually, very fine. The pits had a 
good supply of plants for winter and spring, and Azaleas, 
Camellias, &c., were in first-rate condition. 
Adjoining to, but separated from the stables, is the farmyard, 
&c., in which Mr. Ames takes as much interest as the lady does in 
flowers. The compactness of the whole establishment is thus a 
great advantage. R. Eisn. 
FRUITS ADAPTED TO THE VARIOUS 
LOCALITIES OE GREAT BRITAIN. 
(Continued from page 308.) 
PEARS. 
Beurre de Paques. See Easter Beurre. 
Beurre de Paris. See Jargonelle. 
Beurre de Payence. See Calebasse. 
Beurre de la Penteeote. See Easter Beurre. 
Beurre Picquery. See Urbaniste. 
Beurre Plat. See Crasanne. 
Beurre Quetelet. See Comte de Larny. 
Beurre de Range (Bon Chretien de Bans; Beurre 
E-pine ; Beurre de Flandres; Beurre de Noirchain; 
Beurre de Noir Chair; Beurre de Bans; Beurre du 
Bhin ; ILardenpont de Printemps). —Eruit varying from 
medium size to large; obtuse-pyriform, blunt, and rounded 
at the stalk. Skin dark green, and covered with nume¬ 
rous dark brown russety spots. Eye smfill and open, set 
in a slight depression. Stalk an inch and a half long, 
generally obliquely inserted in a wide, shallow cavity. 
Eiesk greenish-white, buttery, melting, and very juicy, 
with a rich, vinous flavour. 
A first-rate and delicious late pear, in use from 
February till May. The tree is perfectly hardy, and a 
good bearer. In northern and exposed situations it 
requires a wall. 
Beurre du Rbin. See Beurre de Banco. 
Beurre du Roi. See Brown Beurre. 
Beurre Rose. See Beurre Bose. 
Beurre Roux. See Brown Beurre. 
Beurre Royal. See Beurre Biel. 
Beurre St. Amour. See Flemish Beauty. 
Beurre St. Nicholas. Sec Buchesse d ’ Orleans. 
Beurre Six. —Eruit large, pyriform, bossed on the 
surface. Skin smooth, pale green, dotted with green and 
brown dots, and somewhat russeted. Eye closed. Stalk 
over an inch long, woody. Flesh white, tender, buttery 
and melting, rich and sugary, and with a high aroma. 
A first-rate pear, ripe in November and December. 
Beurre Spence. See Flemish Beauty. 
Beurre Sterckhans (BelleAlliance; Calebasse Sterck- 
mans; BoyennS Esterkman). — Eruit large, turbinate. 
Skin smooth, of a fine bright grass-green colour on the 
shaded side, and dull red on the side next the sun, marked 
with traces of russet. Eye open, set in a wide, shallow 
basin. Stalk three quarters of an inch long, set in a small 
round cavity. Flesh, white, with a greenish tinge, very 
melting, buttery and juicy, rich, sugary, and vinous, with 
a fine aroma. 
A first-rate dessert pear, ripe during January and 
February. The tree is an abundant bearer, succeeds 
admirably on the quince, and forms a handsome pyramid. 
Beurre Superfin. — Eruit above medium size, 
roundisli-obovate or turbinate. Skin of a beautiful 
lemon colour, very much covered with thin cinnamon- 
coloured russet. Eye small and open. Stalk inserted 
on the apex of the fruit without depression. Flesh very 
fine grained, buttery, melting, and very juicy, with a 
brisk piquant flavour, and fine aroma. 
A first-rate dessert pear, ripe in the end of September 
and beginning of October. The tree is a vigorous grower, 
hardy and prolific, and succeeds well as a standard or 
pyramid. 
Beurre Thuerlinckx (Thuerlincks). —This is a large, 
coarse pear, of a roundisli-obovate shape, five to six 
inches long and four or five broad. The flesh is some¬ 
what tender and juicy, hut without any aroma, and very 
soon becomes mealy. Not worth growing. Ripe in 
November and December. 
Beurre de Terwerenne. Sec Brown Beurre. 
Beurre Van Mons. See Baronne de Mello. 
Beurre de Wetteeen. — Eruit large, roundish, in- 
| elining to turbinate, widest in the middle and tapering 
obtusely towards each end, uneven in its outline. Skin 
bright green and shining; dull red on the side next the 
sun, and covered with large russet spots. Eye open, 
deeply set. Stalk an inch long, stout, and deeply inserted. 
Flesh yellowish, coarse-grained, and soon becomes mealy. 
A showy and peculiar-looking pear, but of no value. 
Ripe in October. 
Bezi de Bretagne. —This is very similar in appearance 
to Passe Colmar, to which race it evidently belongs. The 
flesh is crisp, breaking, and very coarse-grained, very 
juicy and sweet, and exactly the flavour of Passe Colmar. 
It is a very good late pear, at least as good as pears 
generally are in March and April. 
Bezi de Caisson (Best de Quessoi; Nutmeg; Petit 
Beurre d’Eive)'; Bousselet d’Anjou; Small Winter 
Beurre; Wilding of Caissoy; Winter Poplin). —Fruit 
produced in clusters, small, roundish-turbinate. Skin 
rough, and entirely covered with brown russet. Eye 
open, set almost even with the surface. Stalk half an 
inch long. Flesh white, tender, buttery, sweet, and 
aromatic. 
A very nice little winter dessert pear, ripening in 
