THE COLMART PEAR.

The Colmart, or Poire Manne, as it is called by LA QUINTINYE, and other French authors, appears to have been highly esteemed during the last century; and its vigorous and fertile habit, as well as the excellent quality of its fruit, entitle it to commendation at the present period. It is described and figured by DU HAMEL; also by Knoor, in his Pomologie; and by KRAFT, in the Pomona Austriaca.

The Auch Pear, (Poire d'Auch*), which is said to have been introduced to our gardens by his Grace the DUKE OF NORTHUMBERLAND, if it be not the Colmart, so closely resembles it, that it is not easy for the most skilful observer to distinguish them either by the wood, leaves, blossoms, or external characters of fruit. The Auch Pear, however, ripens later, and is preferable to the Colmart. We hope, in a future Number, to be enabled, by the assistance of our kind friends, to present a more satisfactory account of this fruit to the public.

The trees are of tolerably free growth, their shoots pretty strong, of

* This name does not occur in the works of any French author with whom we are acquainted, except in Du HAMEL, who mentions it as an appellation sometimes given to the Bon Chretien d'Hyver.

F

a yellowish brown; buds large, pointed; leaves large, slightly serrated. The fruit is very large, being often 31⁄2 inches in length, and 2 to 2 inches in breadth at the broadest part; a little flattened round the eye, which is rather small, and inserted in a cavity. The end next the stalk is diminished in size. The stalk is brown, thick, and generally enlarged towards the fruit; it is sometimes inserted flatly upon the surface, and sometimes in a rather deep cavity, surrounded by some protuberances. Often on one side of the fruit is a small groove or gutter, which extends from the head to the stalk. The skin is very smooth, green, speckled over with small brown dots, changing a little to yellow as the fruit ripens: it very rarely becomes tinted with red on the side next the sun. The flesh is very fine, yellowish, buttery, melting, well sugared, excellent, and without grit. In a good exposure, and favourable season, this Pear ripens well; but in cold wet seasons it is apt to crack and fall off.

The specimen delineated in the annexed Plate was obtained from a wall in the garden of ROGER WILBRAHAM, Esq. at Twickenham, in 1813. It is usually in perfection during the months of December and January; but, if carefully packed in a jar with dry sand, and deposited in a cool dry cellar, it may be preserved until March, or even later.