10 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, October 4, 1859. 
in October. The tree is barely, an abundant bearer, and 
succeeds well as a standard. 
Black Acban. See Achan . 
Black Bess. See Achan. 
Black Beurre. See Verulam. 
Black Worcester ( Parkinson's Warden; Pound 
Pear ).—Fruit large and obovatc. Skin green, entirely 
covered witb rather rough brown russet, and with a dull 
red tinge next the sun. Eye small and open. Stalk an 
inch long. Flesh hard, crisp, coarse-grained, and'gritty. 
A stewing pear, in use from November till February. 
Bloodgood. —Fruit medium sized, turbinate, inclining 
to obovate. Skin yellow, strewed with russety dots and 
russet network. Eye open, with stout segments. Stalk 
obliquely inserted. Flesh yellowish-white, buttery and 
melting, sweet, sugary, and aromatic. 
An American pear of good quality, ripe early in August. 
The tree bears well, and, being so early, is well worth 
growing. 
Bo de la Cour. See Conseiller de la Cour. 
Bolivar. See Uvedale’s St. Germain. 
Bonaparte. See Napoleon. 
Bon Chretien d’Amiens. See Catillac. 
Bon Chretien d’Espagne. See Spanish Bon Chretien. 
Box Chretien Fondante. —Fruit large, oblong, and 
regularly formed. Skin green, covered with a consider¬ 
able quantity of russet, and marked with numerous 
russety dots on the shaded side, but covered with dark 
brownish-red next the sun. Eye small and closed. Stalk 
three quarters of an inch long. Flesh yellowish-white, 
very melting and very juicy ; the juice rather thin, and 
not highly flavoured, but very cool, pleasant, and re¬ 
freshing. 
A very nice pear, ripe during October and November. 
The tree bears well as a standard. 
Bon Chretien d’Hiver. See Winter Bon Chretien. 
Bon Chretien Napoleon. See Napoleon. 
Bon Chretien Nouvelle. See Flemish Bon Chretien. 
Bon Chretien de Bans. See Beurre de Ranee. 
Bon Chretien de Tours. See Winter Bon Chretien. 
Bon Chretien Turc. See Flemish Bon Chretien. 
Bon Chretien de Yernoise. See Flemish Bon Chretien. 
Bon Papa. See Vicar of While field. 
Bonne d’Avranches. See Louise Bonne of Jersey. 
Bonne Ente. See White Doyenne. 
Bonne d’Ezee (Belle de Zees; Bonne de Zees ).—Fruit 
large, pyramidal. Skin straw, with a tinge of green, and 
thickly marked with traces of brown russet. Eye open, 
with long linear segments. Stalk slender, an inch long, 
and obliquely inserted. Flesh white, coarse-grained, and 
inclining to gritty, half-melting and juicy, with an agree¬ 
able perfume. 
This is only a second-rate pear, the texture of the flesh 
being coarse. Bipe in October. 
Bonne de Kienzheim. See ValUe Franche. 
Bonne de Longueval. See Louise Bonne of Jersey. 
Bonne Louise d’Avranches. See Louise Bonne of Jersey. 
Bonne Malinaise. See Winter Nelis. 
Bonne de Malines. See Winter Nelis. 
Bonne de Noel. See Fondante de Noel. 
Bonne Rouge. See Gansel’s Bergamot. 
Bonnissime de la Sarthe. See Figue de Naples. 
De Bordeaux. See Bezi d’JIeri. 
Bose Sire. See Flemish Beauty. 
Boss Pere. See Flemish Beauty. 
Bouche Nouvelle. See Flemish Beauty. 
Braddick’s Field Standard. See Marie Louise. 
Brilliant. See Flemish Beauty. 
Brocas’ Bergamot. Sec Gansel’s Bergamot. 
Broompark. —Fruit medium sized, roundish-obovate. 
Skin yellow, sprinkled with cinnamon-coloured russet. 
Eye small, dry and horny, set in a slight depression. 
Stalk an inch long. Flesh yellowish, melting, juicy and 
sugary, with a rich musky flavour. 
An excellent dessert pear, ripe in January. The tree' 
is very hardy and vigorous, an excellent bearer, and 
succeeds well either as a dwarf or standard. 
Brough Bergamot. —Fruit small, roundish-turbinate,, 
tapering into the stalk. Skin rough, being entirely 
covered with brown russet, except in patches where the 
green ground colour is visible ; on the side next the sun, 
it is tinged with dull red. Eye open, with short-stunted 
segments. Stalk half an inch long, not depressed. Flesh 
yellowish-white, rather coarse-grained, but very juicy 
and sugary, with a rich and highly perfumed flavour. 
An excellent pear for the north of England, ripening; 
during December. 
Brougham —Fruit medium sized, roundish-obovate,, 
inclining to oval or ovate. Skin rather rough to the feel, 
yellowish-green, and covered with large brown russet 
specks. Eye clove-like, full of stamens, set in a shallow 
and plated basin. Stalk an inch and a quarter long, and 
slender. Flesh yellowish-white, tender, and juicy, but 
somewhat mealy, and having the flavour of the Swan’s 
Egg- 
A second-rate pear, ripe in November. The tree is a 
great bearer. 
{To he continued.) 
SEASON FOB PRUNING—IVY INJURIOUS TO 
TREES. 
Being fond of trees, shrubs, &c., and anxious to do what is; 
right, I seek your advice in the two following cases, where; 
“Doctors differ:”-—1st. Pruning (one of the first things coming 
under the notice of one engaged among trees). I take up James- 
Brown, Forester, Arniston, who says, “ all pruning operations, 
should be done in the spring or summer months. Trees pruned 
in May and June heal up their wounds much faster than those 
clone in July or a week in August.” I take up The Cottage 
Gardener, Yol. XIV., p. 374. Mr. Appleby says, “ Never prune- 
in spring.” Both are speaking of the same kind of pruning—that 
is, pruning forest trees. Now, Mr. Editor, which authority am 
I to follow ? 
2nd. In a very recent number of The Cottage Gardener,. 
No. 562 (I believe), 1 find a statement that Ivy invariably kills- 
the trees on which it is allowed to grow. Now, Mr. AVaterton 
(and few closer observers of Nature exist), in pp. 72 and 73, 
second series of his “Essays,” holds a totally different opinion,, 
and maintains there is not the slightest injury inflicted by the 
Ivy. .Again, Mr. Editor, which authority is right? — Silas. 
Fixings. 
[Mr. Brown, one of our best writers on forestry, is quite right 
in saying that all pruning should be done in the earlier summer- 
months, and for the reason that new bark is deposited only in 
the growing months as the sap descends; hut lie does not tell 
us to prune whilst the sap is rising in February or March—a 
season that Mr. Appleby warns us against—and for this good 
reason, that when the sap is rising every wound causes it (the 
sap) to flow out at such wounded place, to the manifest waste of 
the life-juice of the tree. You may easily prove this in the 
ensuing spring by cutting off a branch of any of the following; 
trees:—Birch, Sycamore, Horse-Chestnut, Spanish Chestnut,. 
Elder, Poplar, and A’ine. It is true, Oak and Ash do not bleed 
much, hut then the wounds are exposed to the cold bleak spring 
blasts, and are certainly injured thereby. Also, any of the Coni¬ 
ferous tribe, pruned in early spring, bleed prodigiously, to the 
great injury of the trees; AA r e cannot see that these two doctors 
differ in this important operation. 
Again, in your second query, you are mistaken in supposing 
the writer in The Cottage Gardener asserts that Ivy kills a 
tree immediately. It takcB many years before that beautiful 
parasite kills a tree; but that it eventually does so is a well-known 
fact to every forester in the kingdom. Wry lately Mr. Appleby 
saw a number of ancient Scotch Firs at Carr Head, near Skipton, 
in Yorkshire, at the last gasp of life, caused entirely by being 
smothered with Ivy. AVe have no doubt many such like instances 
throughout the kingdom might be found: where the Ivy has 
