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has been sold extensively under the name of
“ Chapman’s P e a r.”
A most abundant bearer, either as a standard
or upon a wall. The trees make fine clean wood,
and have not been observed to have the least canker.
The fruit has the flavour and form of the Colmar,
whence its name.
Wood fine clear yellow brown, sprinkled with a
few pale brown spots.
Leaves small, oval, tapering to both ends, erect
or spreading, nearly flat, not waved, with a finely
toothed margin; stalks rather slender, about an
inch in length ; stipules linear, sometimes rather
more than half the length of the petioles. The
leaves on the fruit-spurs are almost entire, and in
this, as well as in most other pears, are narrower,
with much longer stalks than those on the young
wood.
Flowers middle-sized, with pointed petals.
Fruit middle-sized, obconical, flattened next
the eye, which is open. S talk about an inch
long, moderately thick, slightly sunk at its insertion.
Skin green, when ripe becoming yellowish,
sprinkled with ru s s e t; and if well exposed, having
a considerable tinge of red. The surface is somewhat
uneven, with some slight longitudinal furrows
running downwards from the stalk end. Flesh
yellowish, melting, buttery, juicy, very rich, and
most excellent.
This is said, on the continent, to be in season
from December to February. I t will keep till the
latter period with us, but December and January
are the months in which it is in its greatest perfection.
At the meeting of the Horticultural Society
on the 6th of January last, some specimens were
exhibited from the Garden of Andrew Arcedeckne,
Esq. of Glevering Hall, in Sufiblk, which were
in the highest beauty, and of unusual size and
excellence.
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