The Horticulturist and journal of rural art and rural taste . Beiirre A>idusson Form—obovate, acute pyriform, taperingrather abruptly into the stalk. Stem—short, stout, fleshy at the point of junc-tion, set in an irregular manner. Calyx—large open, in a shallow basin. Color—yellowish green at maturity, with a dullred cheek on the sunny side, and coveredwith numerous russet dots. Flesh—melt-ing, tender, juicy. Flavor—rich sub-acid,slightly perfumed with rose. Season—ripens from the first to the fifteenth of Oc-tober. Quality—very good. Saint Nicholas.—Size—large, threeinches and a half long
The Horticulturist and journal of rural art and rural taste . Beiirre A>idusson Form—obovate, acute pyriform, taperingrather abruptly into the stalk. Stem—short, stout, fleshy at the point of junc-tion, set in an irregular manner. Calyx—large open, in a shallow basin. Color—yellowish green at maturity, with a dullred cheek on the sunny side, and coveredwith numerous russet dots. Flesh—melt-ing, tender, juicy. Flavor—rich sub-acid,slightly perfumed with rose. Season—ripens from the first to the fifteenth of Oc-tober. Quality—very good. Saint Nicholas.—Size—large, threeinches and a half long by two and a quar-ter in diameter. Form—oblong pyri-Saint Nicholas f^^.^^^ I_j^g ^^^^^ tapering gradually into the stem. Stem—short, thick, wrinkled at the base, curved. Calyx—small, open, in broad flatbasin. Color—greenish jj^ellow, clouded with a thin covering of russet. Flesh—meltingand juicy. Flavor—rich sub-acid, slightly perfumed, with some astringency next theskin. Season—October, first to fifteenth. Quality— very
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Keywords: ., bookcentury1800, bookdecade1840, bookidhort, booksubjectgardening
