. The American fruit culturist. r rather large,oblong-obovate, sometimes slightly obovate-pyriform, base veryobtuse ; surface yellowish-brown, with a faint reddish cheek ; stalkan inch long, fleshy at insertion ; basin broad, shallow, smooth , THE PEAR. 529 flesh buttery, not rich, becoming dry unless kept from the late autumn. Hardy and Beauty.* (Belle de Flandres.) Large, obovate, oftenobscurely tapering to the crown, very obtuse; surface slightlyrough, with some reddish-brown russet on pale 3-ellow ground ;stalk an inch and a quarter long, rather slender; cavit
. The American fruit culturist. r rather large,oblong-obovate, sometimes slightly obovate-pyriform, base veryobtuse ; surface yellowish-brown, with a faint reddish cheek ; stalkan inch long, fleshy at insertion ; basin broad, shallow, smooth , THE PEAR. 529 flesh buttery, not rich, becoming dry unless kept from the late autumn. Hardy and Beauty.* (Belle de Flandres.) Large, obovate, oftenobscurely tapering to the crown, very obtuse; surface slightlyrough, with some reddish-brown russet on pale 3-ellow ground ;stalk an inch and a quarter long, rather slender; cavity round,defep, narrow, often acuminate, rim obtusely rounded; basinsmall, round ; flesh juicy, melting, often with a very rich, sweet,and excellent flavor, but variable, and sometimes not high-?fiavored ; needs house-ripening. Early fall. Shoots dark brown,diverging, and ascending; growth vigorous. The fruit oftencracks badly unless the trees are sprayed. Belgium. Fig. 715. Fig. 713.—Washington. FiG. 714.—Laure de Fig. yts.—Flemish Beauty. Fig. 716.—Howell. Fig. 717.—Gray Doyenn6. Fondante Malines. Medium, roundish-obovate ; greenish, nettedwith russet, becoming rich yellow when ripe ; stalk stout, long,curved, scarcely sunk ; calyx small, closed ; flesh buttery, melt-ing, sweet, perfumed. Late autumn. Frederick Clapp. Medium large, round-obovate; clear lemonyellow; flesh fine grained, melting, sprightl3^ rich, aromatic,very good. Mid-season. Excellent for dessert or market. Massa-chusetts. Golden Beurre of Bilboa. (Bilboa, Hoopers Bilboa.) Ratherlarge, obovate, slightly pyriform, rather obtuse, very regular;surface smooth, fair, fine yellow, russeted round the stalk ; dotssmall, distinct; stalk an inch and a quarter long, slightly sunk ;calyx small, erect, basin shallow ; flesh fine grained, very buttery,melting, moderately rich—sometimes an obscure acid astringenc}.Ripens the first of autumn, and immediatelj follows the yellow, ascending.
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectfruitculture, bookyea
