Colmar D'ÉTÉ

Fruit, small, two inches and three-quarters long, and two inches and a quarter wide; obovate, or roundish obovate. Skin, smooth, and rather shining, of a pale greenish yellow colour, becoming yellow when quite ripe; on the side next the sun it is mottled with dull red freckles over the whole exposed side, and covered with russet dots. Eye, rather large and open, with short, erect segments, and nearly level with the service, Stalk, upwards of an inch long, rather woody, hazel brown colour, thick, and rather fleshy at the insertion, and placed in a narrow, even, and round cavity. Flesh, yellowish, half-melting, and in warm seasons quite melting. The juice, of honey sweetness, rich flavour, and a noyau aroma.

A remarkably fine pear; ripe in the beginning of September. It ought to be eaten before it loses its green colour, because if allowed to turn yellow it is past its best. The tree is very vigorous and hardy, bears well, and may be grown either on the pear or the quince, forming handsome pyramids. Mr. Blackmore finds it too small and possessing no strong character.

It is a seedling of Van Mons, raised in 1825.

Colmar Gris. See Passe Colmar.

Colmar Hardenpont. See Passe Colmar. Colmar d'Hiver. See Glou Morçeau. Colmar des Invalides. See Colmar Van Mons. Colmar Jaminette. See Jaminette. Colmar du Lot, See Épine du Mas. Colmar Musqué. See Compérette.

Colmar Navez (Beurré Navez)

Fruit, large, four inches long, and three and a quarter wide; roundish obovate, or turbinate, somewhat uneven in its outline. Skin, greenish yellow, dotted with russet, and mottled with russet patches; on the side next the sun it is dotted with crimson, forming a pale cheek. Eye, large and open, with spreading segments, set in a pretty deep basin. Stalk, an inch long, woody, inserted in a narrow cavity. Flesh, yellowish, buttery, melting, sugary, with a brisk and perfumed flavour.

An excellent pear; ripe in October and November.

It was raised from seed by M. Bouvier, of Jodoigne, and named in honour of the celebrated painter, Navez, of Brussels,

Colmar Neill

Fruit, very large; obovate. Skin, smooth and glossy, pale straw-coloured, becoming of a deeper yellow as it attains maturity, strewed all over with numerous russety dots, and a few markings of rich cinnamon-coloured russet. Eye, open, with short, flat segments, and set in a wide and rather considerable depression. Stalk, an inch long, fleshy, inserted in a small, close cavity, Flesh, white, very tender, buttery, and of a refreshing, vinous, sweet, and musky flavour.

Ripe in October; but soon becomes mealy.

Raised by Van Mons, and named in honour of the late Dr. Patrick Neill, of Edinburgh.

Colmar Nelis. See Winter Nélis. Colmar Preul. See Passe Colmar. Colmar Souverain. See Passe Cohnar.

Colmar Van Mons (Beurré de Printemps; Colmar des Invalides; Invalides)

Fruit, medium sized; oblong, irregular and uneven on its surface. Skin, thick, dark green, changing to yellowish green as it ripens, but so much covered with brown russet that none of the ground colour is visible except a little on the shaded side, which is also speckled with russet. Eye, small and open, full of stamens, with short, erect, dry, rigid segments, and set in a small round cavity. Stalk, three-quarters of an inch long, inserted on the one side of the summit in a narrow cavity. Flesh, yellowish, buttery, and melting, very juicy and sweet, but with a watery and not highly-flavoured juice.

A cooking pear; in use from November to January.

Raised by M. Duquesne at Enghein, in 1808, and named by him ColmarVan Mons, under which name it appears in Van Mons' catalogue, 2nd series, No. 52, "par M. Duquesne." Why it should be called Colmar des Invalides I do not know, unless it be that when stewed it is food for invalids.