Emerald

Fruit, medium sized; obovate, rather uneven in its outline. Skin, pale green, with pale brownish red next the sun, and covered with russety dots. Eye, open, with short, dry segments, set in a small irregular basin. Stalk, an inch and a half long, obliquely inserted in a small cavity. Flesh, buttery, melting, and richly flavoured.

A first-rate pear; ripe in November and December. The tree bears well as a standard, and the fruit bears a considerable resemblance to Glou Morceau.

Emile D'Heyst (Beurré d'Esperen)

Fruit, above medium size, two inches and a half wide, and three and a quarter long; oblong-pyriform, undulating in its outline. Skin, bright yellow when ripe, marked with patches and veins of cinnamon-coloured russet. Eye, small, set almost even with the surface, and sometimes quite prominent. Stalk, about an inch long, set in a narrow, uneven cavity. Flesh, tender, very rich, buttery, and melting, juicy, exceedingly sugary, sprightly, and with a fine rose-water perfume.

A most delicious pear; ripe in the end of October, but does not keep long, as it soon rots at the core. The tree is rather a weak grower, and bears well. It is of inferior quality at Teddington.

It was raised by Major Esperen, of Malines, and named in honour of M. Emile Berckmans, of Heyst-op-den-Berg, who continued the collection of M. Esperen.

Émile de Rochois. See Épine du Mas.

Enfant Prodigue

Fruit, large; roundish. Skin, with a pale yellow ground colour, almost entirely obscured with veins and mottles of cinnamon-coloured russet. Eye, large and open, with broad flat segments, set in a round basin. Stalk, very short and stout, set in an irregular cavity. Flesh, melting, buttery, and very juicy, sweet, and acidulous.

A second-rate pear; ripe in February and March.

Engelische von Rom. See Angélique de Rome.

Engelische von Bordeaux. See Angélique de Bordeaux.

Engelsbirne. See Ange.

Engelsche Gesambert. See Angleterre.

Englische Sommerbutterbirne. See Angleterre.

Englische Butterbirne. See Angleterre.

English Bergamot. See Autumn Bergamot.

English Beurré. See Angleterre.

English Caillot Rosat. See Caillot Rosat.

Épargne. See Jargonelle.

Eparonnais. See Duchesse d'Angoulême.

ÉPine Du Mas (Belle Epine du Mas; Beurré de Rochoir; Beurré Rochechouart; Colmar du Lot; Comte de Limoges; Duc de Bordeaux; Emile de Rochois; Epine Dumas; Epine de Rochechouart)

Fruit, medium sized, three inches long, and two and a half wide; pyriform. Skin, pale lively green, thickly covered with large dots and patches of brown russet on the shaded side; but next the sun marked with reddish brown and orange. Eye, small and open, set in a deeply furrowed basin. Stalk, an inch long, stout, and inserted in a deep cavity, prominently knobbed round the margin. Flesh, tender, half-melting, juicy, and sweet, with but little flavour.

In use during November and December.

Épine Dumas. See Épine du Mas.

Epine d'Eté. See Summer Thorn.

Épine d'Été de Bordeaux. See Monchallard.

Epine d'Eté Couleur de Rose. See Summer Thorn.

Épine d'Eté Vert. See Summer Thorn.

Épine d'Hiver. See Winter Thorn.

Épine de Rochechouart. See Épine du Mas.

Épine Rose. See Summer Rose.

Épine Rose d'Hiver. See Winter Thorn.

Épine Rose de Jean Lami. See Monchallard.

Erzherzogin. See Archiduchesse d'Autriche.

Eselsmaul. See Bequesne.

Eselstopf. See Bequesne.

Esperen. See Bergamotte Esperen.