9 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, October 4, 1859. 
-E 'ye small and open, with erect rigid segments, and placed in 
a slight depression, which is somewhat undulating and furrowed 
round its margin. 
Stalk three quarters of an inch long, stout, and inserted with¬ 
out depression. 
Flesh white, fine-grained, tender, melting, and juicy. Juice 
abundant, sugary, and most agreeably perfumed. 
This is a most delicious pear, having the flavour of Gansel’s 
Bergamot, and ripens in October. 
The tree is a good bearer, succeeds well either on the pear or 
the quince stock, and is adapted either for standard, pyramid, or 
espalier culture.—II. 
No. XXIV.— Van Mons Leon Le Clerc Pear. 
Whether as regards its great size, or the great merit the fruit 
possesses, we cannot but consider this pear as one of the most 
valuable we have for autumn use. It was raised by M. Le Clerc, 
of Laval, and named in honour of his friend, Dr. Van Mons ; and 
when he sent it out to the world, it was his desire that his own 
name should continue with that of his friend in connection with 
this fruit. Notwithstanding, however, the name is gradually 
contracting into “ Van Mons ” alone. 
Fruit large, oblong, pyramidal, undidating in its outline, 
rounded at the apex, and blunt at the stalk. 
Skin green at first, but changing as it ripens to a dull yellow 
colour, strewed with russety dots and tracings of russet. 
Fye open, with long, flat acuminate segments, and set in a 
shallow basin. 
Stalk an inch and a half long, curved and inserted in a shallow 
cavity. 
Flesh yellowish-white, tender, buttery, melting, and vcryjuicy. 
Juice rich, sugary, and with a fine delicate aroma. 
This is a remarkably fine and handsome pear, ripening in 
October and November. The tree is quite hardy, but on account 
of the great size of the fruit, is better grown as a dwarf or 
espalier than as a standard.—H. 
(E NO THEE A MACEOCAEPA CULTUEE. 
I have twenty strong plants of CEnotliera macroccirpa; they 
have flowered well, and are still very full of bloom ; and they are 
all this year’s plants. I am anxious to preserve the old plants, 
and also to increase my stock from them. You will oblige me by 
saying if they may remain in the open ground during the winter 
without protection; also, the season for and manner of pro¬ 
pagating them.—R. H. 
[The CEnotliera macrocarpa is as hardy in dry ground as Sea- 
kale, and is one of those useful plants which do better the older 
they are; but is not a good one to move from bed to border, or from 
border to bed. No plant is more hurt by transplanting after 
it is three years old. It is best not to have any mulching pro¬ 
tection over it in winter. No plant is more easy to increase 
just at the proper time—say from the middle of April to tho 
middle of May, according to the earliness or lateness of the sea¬ 
son. The crown of the plant then throws up many sprouts, or 
young shoots, and when they are from two to three inches long 
cut them off at a joint; do not slip them off, as that would lessen 
the eyes next year; and it has no eyes, and never makes one but 
at the very crown. These young tops root just as fast as Ver¬ 
benas under the same influences ; but any hotbed will do to root 
them without a bell-glass; but a nice cutting-bed, or one for 
choice seeds and seedlings, is the best, as it is not so hot, and is 
kept more close than a Cucumber-bed.] 
FEU ITS ADAPTED TO THE VAEIOUS 
LOCALITIES OF GEEAT BE IT AIN. 
{Continued from page 3S9, Vol. XXII.) 
PEAES. 
Bezi d’Heri (Bezi Royal; Besidery). —Fruit medium 
sized, roundish. Skin thin, smooth, greenish-yellow, with 
a tinge of red next the sun. Eye open, and set in a small 
round basin. Stalk slender, an inch and a quarter long, 
inserted without depression. Flesh white, fine-grained, 
crisp, rather dry, and with somewhat of a fennel flavour. 
In use from October to December. 
This is one of the best stewing pears ; and the flesh is 
generally smooth and well-flavoured when cooked. 
Bezi de Landry. See Echassery. 
Bezi de la Motte (Bein Armudi; Beurre Blanc de 
Jersey). — Fruit medium sized, roundish, inclining to 
turbinate. Skin yellowish-green, thickly covered with 
brown russet dots. Eye small and open. Stalk an inch 
long. Flesh white, fine-grained, buttery, melting, with 
a sweet and perfumed flavour. Eipe in October and 
November. 
Bezi de Quessoy. See Bezi de Caissoy. 
Bezi Eoyal. See Bezi d’Heri. 
Bezi Vaet (Bezi de St. Waast; Bezi de St. Wat ).— 
Fruit above medium size, roundish, very uneven on its 
surface, being bossed and knobbed, the general ap¬ 
pearance being that of a shortened Chaumontel. Skin 
greenish-yellow, very much covered with brown russet; 
and on the exposed side entirely covered with russet. 
Eye open, with erect segments placed in a deep and 
uneven basin. Stalk three quarters of an inch long, stout 
and somewhat fleshy basin. Flesh yellowish-white, crisp 
and breaking, very juicy and sweet, •with a pleasant aroma, 
the flavour being very much like that of the Chaumontel. 
A first-rate dessert pear, ripe in December and January. 
Though not richly flavoured, it is so juicy and refreshing 
as to be like eating sugared ice. 
Bishop’s Thumb. — Fruit large and oblong. Skin 
yellowish-green, covered with large russety dots, and 
with a rusty red colour on one side. Eye small and 
open, with long reflexecl segments. Stalk one inch long, 
fleshy at the base, and obliquely inserted. Flesh greenish- 
yellow, melting and juicy, with a rich sugary and vinous 
flavour. 
An old-fashioned and very excellent dessert pear, ripe 
