Napoleon (Bonaparte; Bon Chretien NapoLeon; Beurre Napoleon; Captif de St. Helene; Charles X., Gloire de l'Empereur; Liard; Mabile; Medaille; Napoleon d'Hiver; Roi de Rome; Sucree Dore; Wurtemhurg).— Fruit large, obtuse-pyriform. Skin smooth, greenish-yellow, covered with numerous brown dots. Eye partially open, moderately depressed. Stalk three quarters of an inch long, stout, and inserted in a round, pretty deep, cavity. Flesh white, tender, melting, and very juicy, with a rich, sugary, and refreshing flavour.

A first-rate pear. Ripe in November and December. Succeeds best against a wall.

Navez Peintre. —Fruit medium sized, egg-shaped, even and regularly formed. Skin yellowish-green on the shaded side, and marked with bands of brown russet, but with a blush of brownish-red next the sun. Eye open, very slightly depressed. Stalk an inch long, rather slender, not depressed. Flesh yellowish, melting very juicy, piquant, and sugary, with a fine aroma.

A very fine pear. Ripe in the end of September.

Neige. See White Doyenne. Neige Grise. See Red Doyenne. Nelis d'Hiver. See Winter Nelis.

Ne Plus Meuris.—Fruit medium sized,roundish-turbi-nate, very uneven, and bossed on its surface. Skin rough, dull yellow, very much covered with dark brown russet. Eye half open, generally prominent. Stalk very short, not at all depressed, frequently appearing as a mere knob on the apex of the fruit. Flesh yellowish-white, buttery and melting, with a rich, sugary, and vinous flavour.

A first-rate pear. Ripe from January till March. It succeeds well as a pyramid, but is best from a wall.

Ne Plus Meuris [of the French]. See Beurre d'Anjou.

Neuve Maisons.—Fruit large, pyramidal, even and regularly formed. Skin smooth, of a uniform yellow colour, thickly strewed with large russet dots, and a few patches of thin russet. Eye open, set in a narrow and round basin. Stalk an inch or more in length, very stout, inserted in a narrow depression. Flesh coarse-grained, melting, with a thin, somewhat vinous, juice, but without much flavour. Ripe in October and No-vember.

New Autumn. See Jargonelle.

New York Bed-Cheek. See Seckle.

Notaire Minot. — Fruit medium sized, roundish-obovate. Skin pale yellowish-green, considerably covered with patches and large dots of rough brown russet. Eye open, set in a narrow and shallow basin. Stalk an inch long, stout, inserted by the side of a fleshy lip. Flesh yellowish, rather coarse-grained, but melting, and with a fine brisk, vinous, and sugary flavour.

A very good pear. Ripe in January and February.

Nouveau Poiteau (Tombe de l'Amateur). — Fruit very large, obtuse-obovate or pyramidal. Skin greenish-yellow, or pale yellow, mottled and streaked with pale brown russet. Eye closed, placed in a slight depression. Stalk an inch to an inch and a quarter long, obliquely inserted in a small cavity. Flesh fine-grained, buttery, melting, and very juicy, rich, sugary, and highly perfumed.

A first-rate pear. Ripe during November, but keeps only a short time.

Nouvelle Boussoch. See Doyenne Boussoch.

Nutmeg. See Bezi de Caissoy.

(Euf. — Fruit small, oval. Skin smooth, greenish-yellow, marked with light red on the exposed side, and strewed with grey russety dots. Eye small and open, set in an uneven depression. Stalk an inch long, inserted in a small cavity. Flesh whitish, tender and melting, rich, sugary, and musky.

A very good summer pear. Ripe in August, and keeps for three weeks without decaying, which is a recommendation at this season.