THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, October 11, 1859. 
24 
planted in August, the house being shaded a little at first. Mr. 
Peacock is not afraid of this process. The other house is a large 
vinery for late fruit, with the floor all flagged. Mr. Bushy, 
though growing fine crops, thought the leaves were too large. 
Mr. Peacock also thought the roots were too deep, and raised and 
replanted the roots in fresh soil last September, using abundance 
of broken bones from the kennel. The Yines have carried a full, 
well-coloured crop this season, and may be expected to improve. 
The roots of the early house will now be making growth freely. 
The border made last autumn from the fresh turf, &c., employed, 
fermented a little and gave a gentle heat, perceptible on applying 
the hand to the trial-stick for many weeks afterwards. 
R. Eish. 
FRUITS ADAPTED TO THE VARIOUS 
LOCALITIES OF GREAT BRITAIN. 
(Continued from, page 10.) 
PEARS. 
Brown Admiral. See Summer Archduke. 
Brown Beurre ( Beurre Gris; Beurre Doree; Beurre 
d’Amboise ; Beurre Roux; Beurre du Roi; Beurre de 
Terwerenne; Badham’s; Isambert leBon). —Fruit large, 
obovate. Skin yellowish-green, almost entirely covered 
with thin brown russet, and faintly tinged with reddish- 
brown on the side next the sun. Eye small and open, 
set in an even, shallow basin. Stalk an inch long, set 
in a small, round cavity, with generally a fleshy lip on 
one side. Flesh greenish-white under the skin, but yel¬ 
lowish at the centre, tender, buttery, with a rich piquant 
flavour and musky aroma. 
A well-known pear of first-rate excellence, ripe in 
October. The tree requires to be grown against a wall 
to have the fruit in perfection ; but it succeeds very well 
as a dwarf in a warm situation. 
Buchanan’s Spring Beurre. See Yerulam. 
Bujaleuf. See Virgouleuse. 
Bujiarda. See Summer Thorn. 
De Bure. See Bellissime d’ Hirer. 
Burgermeester. —Fruit large, oblong or pyramidal, 
curved, and very uneven on the surface ; round at the 
apex and knobbed about the stalk. Skin yellowish- 
green, entirely covered with rough russet. Eye very 
small, set in a shallow basin. Stalk an inch long, ob¬ 
liquely inserted. Flesh yellowish, melting, juicy and 
sweet, with a fine musky flavour. 
A good second-rate pear, ripe in November. 
De Cadet. See Bergamotte Cadet. 
Caillot Rosat ( English Caillot Rosat; King Pear). 
—Fruit above medium size, pyriform. Skin smooth, 
greenish-yellow in the shade, and quite covered with a 
brownish-red cheek and streaks of brighter red on the 
side next the sun. Eye open, set in a shallow cavhy. 
Stalk three quarters of an inch long. Flesh tender, very 
juicy and melting, sweet, and nicely perfumed. 
A nice early pear, ripe in August; and the tree is an 
excellent bearer. This is not the Caillot Rosat of the 
French, which is the same as our Summer Rose. 
Calebasse (Beurre de Payence ; Calebasse d’ Hollande ; 
Pitt’s Calebasse). —Fruit medium sized, oblong, undu¬ 
lating in its outline. Skin yellow, covered with thin 
grey russet in the shade, and cinnamon-coloured russet 
next the sun. Eye open. Stalk an inch and a half long, 
obliquely inserted, with a fleshy lip on one side. Flesh 
crisp, juicy, rich, and sugary. Rip.e in October. 
Calebasse Bose. See Beurre Bose. 
Calebasse Carafon. See Calebasse Grosse. 
Calebasse Delvigne. — Fruit above medium size, 
pyriform. Skin yellow, strewed with cinnamon-coloured 
russet. Eye open, with stout segments, set in a shallow 
basin. Stalk short and stout. Flesh white, rather coarse¬ 
grained, juicy, melting, with a rich and perfumed flavour. 
Ripe in October. 
Calebasse d’Ete.— Fruit medium sized, pyramidal. 
Skin yellow, covered with brown russet. Flesh white, 
half-melting, very juicy and sweet. A good early pear, 
ripe in September. 
Calebasse Grosse ( Calebasse Carafon; Calebasse 
Mon sire; Calebasse Monstrueuse du Nord; Calebasse 
Roy ale; Triomphe de lias sell ; Van Marum). —Fruit, 
very large, sometimes measuring six inches long, pyra¬ 
midal. Skin greenish-yellow, considerably covered with 
dark grey russet in the shade, and entirely covered with 
light brown russet on the side next the sun. Eye small, 
set in a pretty deep basin. Stalk an inch long. Flesh 
coarse-grained, crisp, juicy, and sweet. Ripe in October. 
Its size is its only recommendation. 
Calebasse d’Hollande. Sec Calebasse. 
Calebasse Monstre. See Calebasse Gh'osse. 
Calebasse Monstrueuse de Nord. See Calebasse Grosse. 
Calebasse Royale. See Calebasse Grosse. 
Calebasse Sterckmans. See Beurre Sterckmans. 
Calebasse Tottgard. —Fruit medium sized, sometimes 
large, pyramidal and curved, uneven in its outline. Skin 
greenish-yellow, entirely covered with brown russet. 
Stalk short and thick. Flesh yellowish-white, crisp, 
juicy, and sweet. Ripe in October and November. 
Calebasse Vas3e. See Beurre de Capiaumont. 
De Cambron. See Glou Morceau. 
Canning. See Raster Beurre. 
Canning d’Hiver. See Raster Beurre. 
Capiaumont. See Beurre de Capiaumont. 
Captif de St. Helene. See NapoUon. 
Cassaxte de Mars. —Fruit produced in clusters, below 
medium size,roundish-obovate. Skin deep yellow, speckled 
and traced with light brown russet. Eye large, and wide 
open. Stalk about an inch long, inserted without de¬ 
pression. Flesh yellowish-white, crisp and breaking, 
juicy, sweet, and richly flavoured. 
An excellent pear for so late in the season. Ripe in 
April and May. 
Catillac ( Bon Chretien d’Amiens; Chartreuse; Grand 
Mon argue ; Gros Gilot ; Monstrueuse de Landes ; Teton 
de Venus; Bell Pear; Pound Pear). —Fruit very large, 
flatly turbinate. Skin at first of a pale green colour, 
changing to lemon-yellow, with a tinge of brownish-red 
next the sun, and covered with numerous large russet 
specks. Eye open. Stalk an inch and a half long. Flesh 
white, crisp, gritty, and with a musky flavour. 
One of the best stewing pears, in use from December 
to April. 
Catinka. —Fruit medium sized, obovate. Skin of a 
fine deep lemon-yellow colour, thickly covered with large 
cinnamon-coloured freckles and tracings of russet. Eye 
rather small, and open. Stalk three quarters of an inch 
long. Flesh yellowish, melting, but slightly gritty, juicy, 
very sugary, with a rich full flavour, and a fine aroma of 
the rose. 
A very first-rate pear, with rich saccharine juice, ripe 
in December. 
Chambers’ Large. See Uvedale’s St. Germain. 
Chambrette. See Virgouleuse. 
Charles d’Autriche. —Fruit large, roundish, hand¬ 
some, and regularly formed. Skin greenish-yellow, 
thickly covered with russety specks and thin patches of 
grey russet; and with a few streaks of faint red on the 
side next the sun. Eye open, set in a smooth shallow' 
basin. Stalk an inch long, scarcely at all depressed. 
Hesh tender, half-buttery and melting, juicy, sugary, and 
richly flavoured. 
^ A dessert pear, ripe in October. This name is by the 
I rench sometimes applied to Napoleon, but erroneously. 
Charles Van Hooghten. —Fruit large, roundish-oval, 
