THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, October 18, 1859. 
39 
tlie first step on the bottom; Gloire de Hosamene trained down 
—that is to say, provided the Hosamene does well in your soil; 
if not, it is the most teasing of all Roses—it will neither do, nor 
not do, and when one thinks it is just going to do, it is sure to 
do quite the contrary.] i 
THE FRUITS AND FRUIT TREES OF GREAT 
BRITAIN. 
No. XXV.— Nouveau Poiteau Pear. 
This remarkably fine Pear is one of the seedlings of Dr. Van 
Mons, and was named in honour of M. Poiteau, of Paris. Tt is 
a large and handsome fruit, and, when well ripened, is little 
inferior to the Brown Beurre, which it considerably resembles in 
flavour. 
The fruit is large, and varies in shape from obtuse-obovate to 
pyramidal, and frequently it is pyriform; even in its outline, 
and regularly formed. 
Skin, at first, of a deep green colour, which changes as the 
fruit ripens to greenish-yellow, or even a clear lemon yellow. It 
is considerably mottled and streaked with pale brown russet, 
and on the shaded side frequently covered entirely with a coating 
of the same. 
Eye frequently closed, with long, fleshy segments, which are 
sometimes deciduous, and placed in a slight depression, which is 
bossed round the margin. 
Stalk from an inch to an inch and a quarter long, stout, woody, 
and fleshy at the base, inserted obliquely in a very small cavity. 
Flesh fine-grained, buttery, melting, and very juicy. Juice 
rich, sugary, and deliciously perfumed. 
This exquisite Pear ripens in the middle or end of November, 
and very soon passes. Its maturity must, therefore, be closely 
watched; for, although it does not become dry and mealy, you 
may unexpectedly find the whole fallen down into a saccharine 
pap. 
STRIKING CUTTINGS IN SAND AND WATER. 
A Lady Subscriber wishes to know Mr Kidd’s easy way of 
striking bedding plants. 
[That way is for Verbena cuttings in the spring. The cuttings 
are made in the usual way, and are then put into pot-saucers full 
of water, and kept full till the cuttings are struck and ready to 
pot off, when a sufficient number of roots are about an inch in 
length. In a limited way, old-fashioned small China tea-cups or 
saucers would do just as well; and the window of a kitchen or 
drawing-room as well, or nearly as well, as a hothed. We would 
suggest for a cup, and even for a saucer, that as much clean sand 
should be put into the bottom as would leave only an inch of 
clear water on the top. Even now we would suggest that Verbena 
cuttings and cuttings of Calceolaria might be tried out of doors ; 
but in the shade, seeing what Mr. Beaton reports to-day about 
Verbena cuttings in another page, we cannot conceive any more 
difficulty with such cuttings rooted in water than from such as 
are rooted in the usual way. The plan seems more handy for 
lady-gardeners, and they can the more easily judge when the 
cuttings are just ready to pot off. We see many plants rooting 
freely from merely touching the damp ground at this late period 
of the season, which in summer require glasses over them. Such 
plants would as readily, or more so, root in water now; but 
experience is wanting on the point. That experience could easily 
be obtained now by placing so many saucers on the surface of the 
ground, under a west wall, to be filled with the bottom-shoots of 
Geraniums and other bedders, which seem now to be ready to 
emit roots if they had more stimulus and more moisture, which 
the wall and the water would supply. An old mat or rug might 
be hooked over them at night; and if they succeeded there, or in 
a cool frame, nothing could be more simple or more handy than 
to keep double, or four times, the usual number through the 
winter, as they would occupy but a small compass. The plan 
incurs no expense, and is, certainly, well worth the attention of a 
great number of amateurs.] 
FRUITS ADAPTED TO THE VARIOUS 
LOCALITIES OF GREAT BRITAIN. 
{Continued from page 25.) 
PEARS. 
Chaumontel (Bezi de Chaumontel; Beurre de Chau- 
mantel; Beurre d’Hirer ; Guernsey Chaumontel; Grey 
Achan; Oxford Chaumontel; Winter Beurre ).—Fruit 
large, oblong, or obtuse-pyriform, irregular and undu¬ 
lating in its outline. Skin rather rough, yellowish-green, 
covered with numerous russety spots and patches, and 
with brownish-red next the sun. Eye open, set in a deep, 
irregular basin. Stalk au inch long, inserted in a deep 
knobbed cavity. Flesh yellowish-white, buttery and melt¬ 
ing, rich, sugary, and highly perfumed. 
A dessert pear of high merit, in use from November till 
March. 
De Chypre. See Early Bousselet. 
Citron des Carmes (Gros St. Jean ; Madeleine ; Early 
Rose Angle). —Fruit below medium size, obovate. Skin 
smooth and thin, yellowish-green when ripe, and with a 
faint tinge of brownish-red on the side next the sun. 
Eye small, and set in a shallow depression. Stalk an 
inch and a half to two inches long, inserted without de¬ 
pression. Flesh yellowish-white, tender, melting, very 
juicy and sweet. 
A delicious summer pear, ripe in the end of July and 
beginning of August. It is very apt to crack. 
Citron de Septembre. See White Doyenne. 
Colmar (D'Auch; Bergamotte Tar dive; Colmar Doree; 
De Maune). —Fruit above medium size, obtuse-pyriform. 
Skin smooth, pale green, changing to yellowish-green, 
strewed with grey russet specks. Eye large and open. 
Stalk an inch to an inch and a half long, stout and curved. 
Flesh greenish-wdiite, buttery, melting, tender, and with 
a rich sugary flavour. 
An old and justly-esteemed dessert pear, ripening in 
