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or citron colour, and tinged with red on the sunny side. Flesh yellowish, tender, and melting. Juice sugary, with a rich poignant flavour.
In eating in December, and till February or March. It succeeds on both the Pear and the Quince.
This is a very excellent Pear on a good soil and favourable situation. It is, of course, inferior when it has not these advantages.
119. BEURRÉ D'AREMBERG. Hort. Trans. Vol. vii. p. 178. t. 4. f. 1. Pom. Mag. t. 83.
Beurré d'Arembert. Bon Jard. 1827, p. 308. .
Of some French Catalogues, Colmar Deschamps ?
according to the Pom. Mag. . Fruit pretty large, turbinate, on an average about three inches and a half long, and two inches and three quarters wide at the broadest part, where it is obtusely angular, and a little contracted towards the setting on of the stalk. Eye small. Stalk an inch long, strong, straight, inserted in an oblique, angular cavity ; in some specimens it is diagonally inserted under a broad, elongated' lip. Skin delicate pale green, very slightly dotted with russet, which becomes a deeper yellow when ripe. Flesh whitish, firm, very juicy, perfectly melting, without any grittiness, and of a very extraordinary rich, sweet, high flavoured quality.
In eating from October till February.
This most excellent Pear is supposed to have been raised by M. Deschamps, and was first sent to the Horticultural Society by M. Parmentier of Enghien, along with the Glout Morceau, in November, 1820. It is usually cultivated as a dwarf, being grafted upon the Quince stock, and trained against an east or west wall ; but it succeeds perfectly well as an open standard.
120. BEURRÉ DIEL. Pom. Mag. t. 19. and Ib. t. 131.
Diel's Butterbirne. Diels Versuch, &c. Vol. xix.
Dorothée Royale. Van Mons, Cat. p. 25.
Of various Collections, according
to the Pom. Mag. Poire de Melon.
Fruit large, about the size and figure of the summer Bon-chrétien, without the protuberances of that variety : it is much swollen a little above the middle, going off to the eye either abruptly or gradually, and tapering straight to the stalk, without any contraction of figure; when fully grown, it is four inches and a half long, and three inches and a half in diameter. Eye close, in a deep hollow, surrounded by knobs, ribs, or broad protuberances. Stalk one inch and a half long, strong, bent, woody, inserted in a deep, irregularly and obtusely angled cavity. Skin bright green when first gathered, changing in a short time to a bright orange, with a little trace of russet. Flesh clear white, a little gritty towards the core, but otherwise perfectly tender and melting, juicy, with a delicious, rich, aromatic, saccharine flavour.
In eating from November till January.
The above description is taken from a very fine fruit produced against a wall, and figured in the 5th No. of the Pom. Mag. No. 19. As, however, it varies considerably from this, when grown upon an open standard, another figure of it has been published in the same work, No. 131., which exhibits it in its more general character, and fully corresponds with the description I had written of the Dorothée Royale, in December, 1829, from a fruit grown in the Horticultural Garden at Chiswick; viz.
Fruit pretty large, oblong, somewhat narrowed to- · wards the stalk, and a little angular on the sides, in the
manner of a Chaumontelle ; about three inches and a half long, and three inches in diameter. Eye narrow, open, with a coriaceous calyx, placed in a shallow uneven basin. Stalk an inch long, stout, inserted in a narrow cavity. Skin dull lemon colour, covered with numerous grey specks, and marbled with various ramifications of grey russet.
Flesh yellowish white, melting, very buttery. Juice plentiful, very saccharine, and of a very high flavour.
This noble Pear was raised by Dr. Van Mons at Louvaine, and by him named in honour of Dr. Augustus Frederick Adrian Diel, one of the most distinguished of the German pomologists. Its great merit, independent of its excellence, is its fertility, both when trained against a wall and as a standard. In the former case it succeeds perfectly on an eastern aspect ; in the latter, its fruit retains its good qualities in as high a degree as when grown upon a wall.
121. BEURRÉ RANCE. Hort. Trans. Vol. v. p. 130. t. 2. f. 4. Pom. Mag. t. 88.
Beurré Rance. Van Mons, Arb. Fruit. p. 373. according to the Pom. Mag.
Fruit about the same size as that of the Saint Germain, and not much unlike it in shape; oblong, and tapering to the stalk ; about three inches and a half long, and three inches in diameter. Eye small, open, with a very short calyx, scarcely or but very slightly sunk. Stalk one inch and a half long, rather slender, inserted without any cavity; in some specimens it is diagonally inserted under a broad elongated lip. Skin dark green at all times, even when most ripe, sprinkled with
many russetty specks. Flesh greenish white, melting, rather gritty at the core, but of a delicious rich flavour. The fruit generally shrivels in ripening.
} of some Collections.
In eating from December till March or April.
This very excellent Pear was raised by the late Counsellor Hardenpont, at Mons, and fruit of it was sent, by M. Parmentier of Enghien, to the Horticultural Society, in November, 1820.
122. BEZY DE Caissoy. Duhamel, No. 59. t. 29.
Fruit small, of an oblong figure, a little enlarged at the crown ; about one inch and a half long, and the same in diameter. Eye very small, with a short flat calyx, placed in a very small, shallow, circular basin. Stalk half an inch long, inserted in a rather deep cavity. Skin green, turning yellow as it becomes ripe ; marked and spotted with red on the sunny side. Flesh buttery, with a very rich juice.
In eating from November till March.
The Bezy de Caissoy was discovered in the Forest of Caissoy, in Bretagne, where it is called Roussette d' Anjou. It is a most productive bearer in an open standard, and well deserving of cultivation.
123. CHAUMONTEL. Miller, No. 78. Bezy de Chaumontelle. Duhamel, No.78. t. 40. Beurré d'Hiver. Ib.
Fruit large, of an oblong, and somewhat irregular figure, having some slightly obtuse angles, which, more or less, extend from the stalk to the crown; generally about three inches and a half long, and three inches broad. Eye small, deeply sunk in a very angular basin. Stalk short, inserted in a rather deep angular cavity. Skin a little scabrous, yellowish green on the shaded
side, but of a brown or purplish colour when fully exposed to the sun and highly ripened. Flesh melting, and full of a sugary and highly perfumed juice.
In eating from November till January or February. It succeeds on both the Pear and the Quince.
This very valuable Pear was found wild at Chaumontel, a lordship in the department of the Oise ; and DuHAMEL, in 1765, says the original tree was then alive and in health. It is a very hardy tree, and bears well in this country as an open standard, and particularly so on an espalier, where, if well managed, the fruit grows large, and in fine seasons ripens extremely well. Notwithstanding this, it ought to be planted on a south or south-east wall, in case of cold and unfavourable
The French say it succeeds best when grafted on the Quince, and planted on rich light soil. The Jersey gardeners grow the Chaumontelle to a much larger size than what is described above, and fruit from thence I have seen exhibited at the Horticultural Society far exceeding belief. Specimens like these are not to be expected from gardeners in this country; but they may do a great deal towards accomplishing this object, by planting their trees on a good soil and upon a favourable aspect ; keeping them in a high state of health training their branches ten or twelve inches apart ; selecting and allowing only strong young spurs to remain; and thinning out the fruit, so that they shall not be nearer each other than the branches are apart. We have a sufficient proof of what may be effected by judicious management, in the exhibitions of gooseberries at the shows in Lancashire and Cheshire. John Bratherton produced a specimen of his Roaring Lion at Nantwich, in 1825, which weighed thirty-one pennyweights sixteen grains; an ample confirmation of what may be done by skill and perseverance.