Ognonet. See Summer Archduke.

Ognonet Musque. See Summer Archduke.

Oken d'Hiver. See Winter Oken. L'Orpheline. See Beurre d'Aremberg. L'Orpheline d'Enghein. See Beurre d'Aremberg. Oxford Chaumontel. See Chaumontel. Paddington. See Easter Bergamot.

Paradise d'Automne.— Fruit below medium size, pyriform. Skin covered with a coat of rough, dark-cinnamon coloured russet, which is strewed with grey dots. Eye very small and open, set in a shallow basin. Stalk an inch and a quarter long, obliquely inserted without depression. Flesh fine-grained, buttery and melting, rich, sugary, and with a fine piquant and perfumed flavour.

A remarkably fine pear. Ripe in October and No-vember.

Parkinson's Warden. See Black Worcester.

Passans de Portugal.—Fruit medium sized, oblate. Skin pale yellow, with a lively red cheek. Eye open, set in a shallow depression. Stalk an inch long, inserted in a small round cavity. Flesh white, crisp, juicy, sugary, and perfumed. Ripe in the end of August and beginning of September.

Passe Colmar (Beurre d'Argenson; Cellite; Chap-mans; Chapman's Passe Colmar; Colmar Dore; Col-mar Epineux; Colmar d'Hardenpont; Colmar Preul; Colmar Souveraine; Fondante de Parisel; Fondante de Mons; Gambier; Marotte Sucre; Passe Colmar Dore; Passe Colmar Epineux; Passe Colmar Gris; Precel; Present de Malines; Pucelle Condesienne; Regentin; Souverain).—Fruit medium sized, obovate. Skin smooth, of a fine uniform deep lemon colour, with a tinge of red on the side next the sun, strewed with numerous brown dots and veins of russet. Eye open, set in a wide shallow basin. Stalk from three quarters to an inch long, inserted in a small sheath-like cavity. Flesh yellowish-white, buttery, melting, and very juicy, with a rich, sugary, vinous, and aromatic flavour.

An excellent pear. Ripe during November and December. The tree is an excellent bearer, and forms a handsome pyramid. It requires a rich, warm soil, otherwise the flesh is crisp and gritty. In exposed situations it requires a wall.

Passe Colmar Dore. See Passe Colmar.

Passe Colmar Epineux. See Passe Colmar. Passe Colmar Gris. See Passe Colmar.

Passe Madeleine.—This is a small oblong pear with an uneven surface. Skin green, covered with dots. The flesh is dry and very astringent, crisp and without much flavour.

An early pear. Ripe in August, and grown to some extent in the market-gardens round London; but it is a very worthless variety.

Paternoster. See Vicar of Winkfield.

Du Patre. See Easter Beurre.

Peach (Peche).—Fruit medium sized or large ( irregu-larly oval or roundish. Skin smooth, greenish-yellow, with a blush of red on the side next the sun, and covered with patches and dots of russet. Eye open, set in a shallow bossed basin. Stalk an inch or more long, not depressed. Flesh yellowish-white, fine-grained, and very melting, very juicy, sugary, vinous, and with a delicious perfume.

An excellent early pear. Ripe in the middle and end of August.

Peche. See Peach.

Pengthley.—Fruit medium sized, obovate, inclining to oval. Skin pale green, covered with dark dots, and becoming yellow as it ripens. Eye large and open, set in a shallow depression. Stalk long and slender, curved, and set in an uneven cavity. Flesh coarse-grained, crisp, very juicy and sweet. Ripe in March.

Perdreau. See Parly Rousselet.

Perdreau Musque. See Parly Rousselet.

Petit Beurre d'Hiver. See Bezi de Caissoy.

Petit Muscat (Little Muscat; Sept-en-gueule).—Fruit very small, produced in clusters, turbinate. Skin bright yellow when ripe, and covered with brownish-red next the sun, and strewed with, russet dots. Eye open, not depressed. Stalk about an inch long, not depressed. Flesh melting, sweet, juicy, and with a musky flavour.

A very early pear. Ripe in the end of July.

Petit St. Jean. See Amire Joannet.

De Pezenas. See Duchesse d'Angouleme.

Philippe Delfosse. See Beurre Delfosse.

Philippe de Paques. See Easter Beurre. Pickering Pear. See Uvedales St. Germain. Pickering's Warden. See Uvedales St. Germain, Pine. See White Doyenne. Piper. See Uvedale's St. Germain, Pi query. See Urbaniste. Pitt's Calabasse. See Calebasse.

Pius IX.—Fruit large, conical, and regularly formed. Skin of a deep, clear yellow colour, with a blush of red on the side next the sun, considerably covered with streaks and flakes of russet. Eye open, slightly depressed. Stalk thick and woody, very short. Flesh melting, juicy, sugary, and highly perfumed.

An excellent pear. Ripe in September. The tree is hardy, of small habit, forms a nice pyramid, and is a good bearer.

Plombgastelle. See Beurre d'Amanlis.

Poire de Prince. See Chair a Dames.

Pound Pear. See Black Worcester,

Pound Pear. See Catillac.

Precel. See Passe Colmar.

Present de Malines. See Passe Colmar,

Present Royal de Naples. See Beau Present d'Artois.

Prevost.— Fruit rather large, roundish-oval. Skin clear golden yellow, with a bright red blush on the exposed side, and marked with flakes of russet. Eye open, not deeply sunk. Stalk about an inch long. Flesh fine-grained, half-melting, and half-buttery, pretty juicy, and highly aromatic.

A good late pear. Ripe from January to April; but unless grown in a warm soil and situation it rarely attains the character of a melting pear.

Prince Albert.—Fruit medium sized, pyriform. Skin smooth, of a deep lemon-yellow colour, and frequently with a blush of red next the sun. Eye small and open, set in a shallow basin. Stalk an inch long, not depressed. Flesh yellowish-white, melting, juicy, sugary, and richly flavoured.

An excellent pear, in use from February till March.

The tree is a hardy and vigorous grower, and forms a handsome pyramid.

Prince's Pear. See Chair a Dames.

Princesse de Parme. See Marie Louise.

Pucelle Condesienne. See Passe Colmar.

Pyrole. See Jaminette.