Passe Colmar (Beurré d'Argenson; Cellite; Chapman's; Chapman's Passe Colmar; Colmar Bonnet; Colmar Doré; Colmar Epineux; Colmar Gris; Colmar d'Hardenpont; Colmar Preul; Colmar Souveraine; Fondante de Panisel; Fondante de Mons: Gambier; Marotte Sucrée; Passe Colmar Doré; Passe Colmar Epineux; Passe Colmar Gris; Précel; Present de Malines; Pruel; Pucelle Condesienne; Régentine; Roi de Bavière; Souvéraine; Souvéraine d'Hiver)

Fruit, medium sized; obovate or obtuse pyriform. Skin, smooth, lively green at first, but changing to a fine uniform deep lemon-yellow, with a tinge of brownish red next the sun, and strewed with numerous brown dots and a few reticulations of russet. Eye, open, with dry, erect, rigid segments, and set in a wide shallow basin. Stalk, varying from three-quarters to an inch and a half long, set in a small sheath-like cavity, Flesh, yellowish white, fine-grained, very juicy, buttery, and melting, and of a rich, sweet, vinous and aromatic flavour.

A dessert pear of the best quality; ripe during November and December.

The tree is very vigorous, healthy, and hardy, and an excellent bearer as a standard. It forms a handsome pyramid, and requires to be grown in a rich, warm soil, otherwise the flesh is crisp and gritty.

In exposed situations it requires a wall. Mr. Blackmore says it is.

melting but insipid at Teddington.

This is of Belgian origin, and supposed to have been raised by M. Hardenpont, of Mons, in Hainault, in 1758, and has for many years been cultivated in Belgium under the various names given as synonymes. It was first received in this country by K. Wilbraham, Esq., of Twickenham and by him given to a person named Chapman, a market gardener at Brentford End, Isleworth, who cultivated it extensively, and attached his own name to it. The fruit was sold for 5s. each,. and the trees at 21s. each.

Passe Colmar Doré. See Passe Colmar. Passe Colmar Épineux. See Passe Colmar. Passe Colmar Gris. See Passe Colmar,

Passe Colmar Musque

Fruit, medium sized, two inches and three-quarters long, and two inches and a half wide; obovate, even and regular in its outline. Skin, yellow, much covered with mottles and patches of pale cinnamon russet, with a patch round the stalk. Eye, open, with very short segments, set in a wide and shallow basin. Stalk, from half an inch to three-quarters long, obliquely inserted in a small cavity. Flesh, yellow, melting, juicy, sweet, and very richly flavoured, with a fine perfume.

A fruit of great excellence; ripe in the end of October and beginning of November. The tree is not a strong but a healthy grower, and bears abundantly. It forms handsome pyramids, either on the pear or the quince.

A seedling of Major Esperen, of Malines, which first fruited about 1845.

Passe Crasanne

Fruit, about medium size, two inches and three-quarters wide, and the same high; roundish obovate or turbinate, even in its outline except round the eye and the stalk, where it is much ridged and furrowed. Skin, entirely covered with dark brown russet, with only an indication of the yellow ground colour visible on the shaded side. Eye, rather large and open, with erect tooth-like segments, set in a deep and narrow depression. Stalk, three-quarters of an inch to an inch and a quarter long, stout, woody, and inserted in a small round cavity. Flesh, half-melting, somewhat gritty, brisk and vinous, with a distinct aromatic flavour.

An excellent late pear; ripe from January to March. At Teddington it is worthless.

Raised by M. Boisbunel, of Rouen, and first fruited in 1855.