40 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, October 18, 1859. 
succession from November till March. The tree is not 
an abundant bearer, and requires to be grown against 
a wall. 
Colmar d’Aremberg- (Fondante de Jaffard; Karto- 
fell). —Fruit large, obovate, uneven, and bossed in its 
outline. Skin lemon coloured, marked with spots and 
patches of russet. Eye rather small and partially closed, 
set in a very deep round cavity. Stalk short, and rather 
slender, deeply inserted. Flesh yellowish-white, coarse¬ 
grained, half-melting, juicy, and briskly flavoured. 
A fine-looking but very coarse pear, ripe in October. 
Colmar Charnay. See Arbre Courbe. 
Colmar Deschamps. See Beurre, d’Aremberg. 
Colmar DorA See Passe Colmar. 
Colmar Dore. See Colmar. 
Colmar Epineux. See Passe Colmar. 
Colmar Hardenpont. See Passe Colmar. 
Colmar d’Hiver. See Glou Morceau. 
Colmar Jaminette. See Jaminette. 
Colmar du Lot. See Belle Fpine du Mas. 
ColmarNeill. —Fruit very large, obovate. Skin smooth 
and glossy, of a uniform yellow colour, dotted and lined 
with cinnamon-coloured russet. Eye open, set in a wide 
and rather deep basin. Stalk an inch long, inserted in a 
small, close cavity. Flesh white, very tender, buttery 
and juicy, with a high musky flavour. Eipe in October, 
but soon becomes mealy. 
Colmar Nelis. See Winter Nells. 
Colmar Preul. See Passe Colmar. 
Colmar Souverain. Sec Passe Colmar. 
Colmar Van Mons. —Fruit medium sized, pyramidal, 
irregular and uneven in its outline. Skin yellowish- 
green, much covered with a thick coat of smooth brown 
russet. Eye small and open, set in a small round basin. 
Stalk three quarters of an inch long, obliquely inserted 
in a narrow cavity. Flesh yellowish, buttery and melt¬ 
ing, very juicy and sweet, but not highly flavoured. 
Eipe from November to January. 
Comte d’Allos. —Large and pyriform, very much the 
shape of Marie Louise. Skin pale yellow, with a greenish 
tinge, covered all over with large russety freckles, and 
with a coating of russet round the eye. Eye very small 
and open. Stalk three quarters of an inch long. Flesh 
yellowish, coarse-grained, and rather gritty, melting, 
juicy, sweet, and richly flavoured, but soon rots at tbe 
core. Eipe in December. 
Comte de Flandre.- —Fruit very large, pyriform. 
Skin almost entirely covered with large freckles of cinna¬ 
mon-coloured russet. Eye open, and rather large, with 
very short deciduous segments. Stalk three quarters 
of an inch long, slender. Flesh yellowish, melting, 
juicy, and sugary, with a rich and agreeably perfumed 
juice. 
A first-rate pear, well worth grow ing, ripe in November 
and December. 
Comte de Lamy (Beurre Quetelet; Bcurrd Curtet; 
Dingier; Marie Louise Nova). — Fruit medium sized, 
roundish-obovate. Skin yellowish-green, with brownish- 
red next the sun, and strewed with russety dots. Eye 
small, set in a slight depression. Stalk an inch long, set 
in a small cavity. Flesh white, tender, buttery, melting, 
sugary, and richly flavoured. 
A delicious pear, ripe in October. Ti'ee hardy, a 
good bearer, and succeeds well cither as a standard or 
pyramid. 
Comte de Limoges. See Belle Fpine du Mas. 
Comtesse de Frenol. SeeFiguc de Naples. 
Comtesse de Treweren. See Uvedale’s St. Germain. 
Conseiller de la Cotjr (Bo de la Cour; Beau de la 
Cour; Marechal de la Com').- — Fruit below medium size, 
pyriform. Skin smooth, yellowish-green, covered with 
dark green dots, and with a patch of russet round the 
stalk. Eye large and open, set in a deep, wide hollow. 
Stalk above an inch long, slender, obliquely inserted, 
without depression, by the side of a fleshy lip. Flesh 
white, half-melting, juicy, and briskly flavoured, but not 
particularly rich. Eipe in January. 
Coule Soif. See Summer Franc Real. 
Crasanne (Bergamotie Crasanne ; Beurre Plat; Cra¬ 
sanne d'Automne). —Fruit large, roundish, and flattened. 
Skin greenish-yellow, marked all over with veins and dots 
of grey russet. Eye small and open, set in a deep, round, 
and narrow basin. Stalk two to two inches and a half 
long, slender and curved, inserted in a small cavity. 
Flesh white, buttery, melting, rich and sugary, with a 
fine perfume. 
A fine old pear, ripe during November and December. 
The tree is not a good bearer, and requires to be grown 
against a wall. 
Crasanne d’Austrasie. See Jaminette. 
Crasanne d’Automne. See Crasanne. 
Crasanne d’Ete. See Summer Crasanne. 
Crawford (Bancrief; Lammas [of the Scotch]).—Fruit 
below medium size, obovate. Skin greenish-yellow, 
changing to pale yellow, with sometimes a tinge of 
brownish-red next the sun. Eye open. Stalk an inch 
long. Flesh -white, buttery, juicy, sweet, and with a 
musky flavour. Eipe in the middle of August. 
(To be continued.) 
PEAES DESIEABLE FOE A CLAY SOIL. 
Please to give me the names of some half dozen good Pears, 
The trees being free bearers, as standards, and grow large and 
ornamental. The situation is about the centre of Cheshire. 
The soil a rather strong and rich loam, and marl or clay subsoiL 
—II. 
[Aston Town, Marie Louise, Thompson's, Beurre d'Amanlis, 
Com te de Lamy, Grey Doyenne, llessle, Monarch, Louise Bonne 
of Jersey, Bon Chretien, Fondante, Winter Nelis, Beurre de 
Banceh] 
THE SCIENCE OF GAEDENING. 
(Continued from page 8.) 
Leaves have the power of absorbing moisture as well as of 
emitting it, which power of absorption they principally enjoy 
during the night. With this view M. Don net, of Geneva, placed 
a number of leaves over water, so as that they floated on it, but 
were not immersed; some with the upper surface, and others 
with the under surface applied to the water. If the leaf retained 
its verdure the longest with the upper surface on the water, the 
absorbing power of the upper surface was to be regarded as the 
greatest; but if it retained its verdure the longest with the under 
surface on the water, then the absorbing power of the under 
surface was to be regarded as the greatest. Some leaves were 
found to retain their verdure the longest when moistened by the 
upper surface, and some when moistened by the under surface ; 
and some were altogether indifferent to the mode in which they 
were applied to the water. But the inference deducible from the 
whole, and deduced accordingly by Bonnet, was, that the leaves 
of herbs absorb moisture chiefly by the upper surface, and the 
leaves of trees cliiefly by the under surface. What is the cause of 
this singular disparity between the absorbing surfaces of the leaf 
of the herb, and of the tree ? The physical cause might be the 
existence of a greater or of a smaller number of pores found in 
the leaves of the herb and tree respectively. The chemical cause 
would be the peculiar degree of affinity existing between the ab¬ 
sorbing organs and the fluid absorbed. Du'namel seems to have 
been content to look to the physical cause merely, regarding the 
lower surface of the leaf of the tree as being endowed with the 
greater capacity of absorbing moisture, chiefly for the purpose 
of catching the ascending exhalations which must necessarily 
come in contact with it as they rise, but which might possibly 
have escaped it if absorbable only by the upper surface, owing to 
the increased rapidity of their ascent at an increased elevation ; 
