Fruit, medium sized; irregularly obovate, inclining to oblong, somewhat one-sided. Skin, yellowish green, dotted, striped, and splashed with russet, and slightly tinged with red next the sun. Eye, small and partially closed. Stalk, slender, rather long, curved, fleshy at its insertion, and placed in a moderately deep cavity by the side of a fleshy lip. Flesh, white, a little coarse and gritty, very juicy, melting, sugary, and rich.

An American pear, said to be of good quality. Ripe in October.

Alexandre Bivort

Fruit, medium sized; turbinate, inclining to pyriform, even and regular in its outline. Skin, smooth at first, of a clear, lively, shining green, marked with a few brown spots and sprinkled with russet, and with a brown russet patch round the stalk; as it ripens it assumes a yellow colour. Eye, small, irregular, set in a wide shallow basin. Stalk, about three-quarters of an inch long, straight and stout, inserted in a small narrow cavity, Flesh, finegrained, tender, buttery, and melting; white with a rosy tinge, very juicy, sugary, and finely perfumed, and with a flavour like that of Green Chisel.

A first-rate dessert pear; ripe in the end of December and beginning of January.

Raised from seed by M. Berckmans, and in 1848 was named in honour of M. Alexandre Bivort, the Belgian pomologist.

Alexandre De Russie (Kaiser Alexander; Beurre Alexandre)

Fruit, above medium size, three inches and a half long, and two inches and three-quarters at the widest part. It is somewhat of a pyramidal shape, and slightly curved, and diminishes more towards the stalk than the eye; the surface is very uneven and knobbed. Skin, smooth, of a light green colour at first, but becoming yellowish green as it ripens, and with a tinge of brownish red on the side which is exposed to the sun, where, also, it is wholly or partially covered with fine pale brown russet, either in streaks or large patches. Eye, open, with generally stiff and long segments, set in a shallow and narrow basin, surrounded with rather prominent plaits. Stalk, stout and fleshy, three-quarters of an inch long, inserted a little on one side, in a small narrow cavity, with a fleshy protuberance on one side of it. Flesh, white and gritty, but very juicy, tender, and buttery, with a rich aromatic and sugary flavour.

An excellent dessert pear; ripe in the end of October, continuing in use about a fortnight. The time to have it in perfection is when the skin becomes yellowish.

The tree is a strong grower, and attains a large size. It succeeds well as a standard, and is an excellent bearer.

It was raised by M. Bouvier, of Jodoigne, in Belgium, and named in honour of the Emperor Alexander of Russia.

Alexandre Lambre

Fruit, even and handsomely shaped, roundish obovate, inclining to Doyenne shape. Skin, smooth and shining, of a pale lemon yellow colour, strewed with minute russety dots and slight markings of russet, and having a deeper shade of yellow on the side next the sun. Eye, small and open, with erect tooth-like segments, set in a shallow saucer-like basin. Stalk, upwards of an inch long, curved, fleshy at the base, and inserted in a shallow cavity; sometimes it is not depressed, but inserted on the apex of the fruit. Flesh, white, half melting, and juicy. Juice, sweet and perfumed, but with little character to recommend it.

In Belgium this is considered a first-rate variety, and is represented as being buttery and melting. In this country I have never as yet seen it, even of second-rate quality. In 1857 it was coarse-grained and not at all juicy; in 1858 it was only half melting and positively astringent; while in 1861 it was only passable. It ripens in November.

Mr. Blackmore finds the tree very fertile and good, and a pretty grower.

This is a seedling of Van Mons, and was distinguished in his collection under the number 2194. It fruited in 1844, and was named by M. Bivort in honour of his grandfather, M. Alexandre Lambré, an extensive amateur arboriculturist.