Beurre D'Aremberg, Of French And English Works. (Fig. 122)

This Pear, though comparatively little known in the United States, has reached us with a high European reputation, and as both the English and French concur in its praise, it may be safely assumed to be worthy of culture. It was raised by the Abbe Deschamps, in the garden of the Hospice des Orphelius, and has been distributed under several names, as Beurré Deschamps, Due D'Aremburg, etc. The fruit is large, narrowing towards the crown. Skin pale, or yellowish green, dotted with russet, which grows brighter at maturity. Calyx comparatively small, deeply planted. Flesh white, very juicy, and unusually high flavoured. In season from mid-winter to spring.

Fig. 122. - (P. 439).

Petre

(Fig. 123.) "One of the many good fruits of American origin, comparatively unknown; whilst foreign varieties of less worth have been lauded and disseminated. The parent still exists, in "green old age," at the Bartram Garden, on the Schuylkill, three miles from Philadelphia. It is the product of seed contributed by Lord Petré to the venerable Bartram in 1735. We have frequently heard Mr. Carr, a connection of the Bartram family, and present owner of the grounds, relate its history; a pleasing incident in which, was the presentation to Lord P. after the lapse of a quarter of a century, of fruit, the product of the identical seed he had contributed. We do not think this pear should be placed in the first class, yet award it high praise, and advise its extensive culture. The flesh is buttery, aromatic, and closely resembles its parent the Beurré, or Butter. Fruit of medium size,yellow,occasionally slightly marked by russet dots. Stem an inch long, planted in some specimens between elevated shoulders. Eye set in a shallow basin.

Ripe close of September, and admits of being kept several weeks." - Rural Reg.

Fig. 123. - (P. 440).

Passe Colmar

Lind.: Thomp.; and others. (Fig. 125.) For this, as well as some other important varieties, we are indebted to Hardenpont of Belgium. It is in eating during winter, and as our resources at that season are limited, is additionally valuable. There is considerable variation in its outline. The skin coarse, yellowish when ripe, marked by minute russet dots. Stem prominent, an inch or more in length, inserted between elevated shoulders in many specimens, in others with li..le or no peculiarity of that kind. The flesh is melting, abounding with rich aromatic juice. On the whole this pear has few superiors in its season, and is deservedly a favourite.

Fig. 125. - (P. 441).

Propagation

By Seed, to obtain varieties, is best practised by following 'the directions for raising seedling Apples. For raising grafting stocks, the seeds of the wild pear should be employed, the produce being hardy.