136 STATE POMOLOGICAIv SOCIETY. 



Massachusetts. And chief among them I want to show you an 

 apple here — of course you all know it — the Mcintosh — which 

 attains in Massachusetts with good care, spraying and thinning, 

 a remarkable size and will sell in our markets at home from the 

 first of October, or the loth about they begin to come in the 

 market, from the loth on until this time they will sell at $4 a 

 barrel. That apple, I believe is the highest type of quality that 

 is grown in this country. It cannot be shipped to England, or 

 from California or Oregon to Boston or New York. But it can 

 be grown here in New England and it can, be grown by spraying 

 and thinning and pruning, without a bit of scab, just as clean 

 as that apple. I have seen hundreds of bushels grown in the 

 orchard this came from, and not an apple with a scab on it, and 

 it is done by spraying, thinning and pruning. You can't let the 

 tree overgrow, you can't let the tree overbear in order to get a 

 quality like that. 



Then again here in New England is a great chance, particu- 

 larly around Boston and the southern part of Maine and New 

 Hampshire, — I think there is a great chance in pear culture 

 today. There are pear orchards that were planted at the time 

 of Marshall P. Wilder and those old horticulturists. But there 

 is hardly a pear orchard round Boston that is worthy the name 

 today. The pears in the Boston market either come from Dela- 

 ware or some of the Southern states and are generally the Keifer 

 pear, which is miserable in quality, only fit for preserving. But 

 today I believe Massachusetts and certain parts of Maine, par- 

 ticularly along the seacoast, southern New Hampshire and 

 Rhode Island and possibly in Connecticut, that pear growing 

 can be made one of the most profitable industries that we know 

 of as yet. And this variety of pear [showing pear] can be 

 grown in localities where no other pear will grow — that is, a 

 russet coat will grow where a thin skinned Bartlett pear, or the 

 type of the Bartlett, will be sure to spot even with the best 

 spraying. This is the Beurre Bosc pear, and attains the usual 

 size in the immediate vicinity of Boston. Those pears this year, 

 in that size, were put into cold storage by the buyers, and they 

 are oftentimes sold as Western pears, as they have a name in 

 New York and Boston as being the only pears that are sold 

 that have the qualit}^ But this pear grown right here in Massa- 

 chusetts has the quality and the flavor of the best pears that are 



