346 TRANSACTIONS OF THE HORTICULTURAL 



White Doyenne — The pear needs no special advertising. The 

 tree grows vigorously. 



Church — The original tree still stands in New Rochelle, 

 (September.) 



Dearborn seedling — This pear is very juicy and palatable. 

 It has grown for forty years around Boston (August). 



Howel — The Howel has borne large crops on my premises. 

 There are no defects in the fruit (October). 



Madeleine — The pear is a particular favorite in Sandwich, for 

 it is delicious, melting and juicy (August). 



Noveau Poiteau — A vigorous, handsome tree, the fruit of 

 which Colonel Wilders description in 1850; is not too highly 

 colored. In size, it equals the Bartlett (November). 



Oswego Beurre — It originated in Oswego, New York, by Mr. 

 W. Read. Its great hardiness, long keeping and excellence, 

 make it worthy of cultivation (October). 



Howell — The Howell should stand first rate among its fellows 

 (October). 



Sheldon — Native of New England; medium to large, when 

 matured the cheek a rich, deep reddish brown, and a remark- 

 ably smooth skin (October). 



Waterloo — A beautiful, excellent Belgian pear; skin with 

 deep crimson blush (November). 



GATHERING, MARKETING AND FRUIT-ROOMS. 



t Undoubtedly, there is nothing more essential in the cultiva- 

 tion of this fruit than the variation of flavor and texture in the 

 same varieties on different soils. This causes the vexatious 

 contraditions respecting the value of any, or every variety. 

 One pear-culturist will aver that the Louise Bonne deserves un- 

 bounded execration, and another, all the adulation which words 

 can express. The Louise Bonne de Jersey and the Beurre Diel 

 are particularly noted for their superiority on sandy loams, 

 while the Onondaga and Virgalieu are best on strong clay soils. 



THINNING FRUIT. 



Excellent soils, fine cultivation, healthy trees, and the many 

 other requisites of pear growing, will often fail of producing 

 fine fruit, if all that sets is allowed to remain on the tree. Any 

 pear tree is liable to set so copiously that its fruit may, without 

 thinning, not reach full size. Oftentimes, two years after 

 planting, some varieties will commence bearing, and not more 

 than two dozen specimens should be allowed to ripen annually 

 on each tree, until the fifth year. The time for thinning is when 

 the pears attain a size of about three-fourths of an inch in 

 diameter. Meantime, many fall soon after forming. It is not 

 until then the healthy and perfect ones can be distinguished. It is 



