stone walls of Mr. H.'s new building. We horticulturists have to thank that gentle- 

 man for the special care he took of the fine parent tree, which continues to yield 

 abundant crops. As a proof of the vigor of the variety, we can state that there 

 are to be found many trees grafted on the pear stock from the scions of the parent, 

 which are now as large, and better filled than the original seedling. 



The Buffum pear is middle sized, obovate, tapering a little toward the stem. The 

 skin is dull green, overspread with russet, which color goes over to yellow ochre, 

 and dull brown, occasionally dotted or tinged with red and rich brown, when the 

 fruit is about to ripen. The ripening process is slow, and can be retarded by 

 keeping the fruit in cool places without danger of sudden decay ; this is almost 

 always the case with fruit of a firm, heavy texture. 



Flesh firm, but melting and juicy, with a very pleasant peculiar flavor, and 

 sweetness enough ; a little grit around the core is the only defect, which will 

 perhaps be removed by longer cultivation. In some localities the Buffum grows 

 to a larger size, and we could not find that this artificial increase took away any 

 of its rich qualities, as is so often the case with pears and apples. We can safely 

 recommend the Buffum as an orchard or a garden fruit. It can be barrelled, as 

 the Lawrence, when picked in proper season, and carried to distant markets with- 

 out injury ; the pear, when full grown, but still green, being as firm and as solid 

 as any market fruit ought to be. 



BEURRE NANTAIS— BEUHRE DE NANTES PEAH.* 



One of the very best of the lately imported varieties ; this fruit seems fitted to 

 our climate, as it is found as good in Rochester as in Massachusetts and New Jer- 

 sey. Fruit, long, pyriform, sometimes a little obovate, richly colored with green, 

 yellow, and crimson. Skin, smooth and glossy. Stem, about one inch, and vai-y- 

 ing, slender, mostly not inserted. Calyx, open in a shallow, wide basin. Flesh, 

 melting, very juicy, richly flavored, sweet, pleasant, and without any grit or coarse- 

 ness. Ripens about the beginning of September, and, as all pears of that season, 

 should be picked when grown to its full size, but before the process of ripening 

 commences. We cannot insist too much on the necessity of picking the summer 

 and early fall pears in proper time. Much first-rate fruit is spoiled by being 

 picked too late. With very few exceptions, no pear ought to ripen on the tree. 

 Summer pears soon completely decay when left to ripen on the branches ; fall 

 fruit is blown off, or ripens badly, and is more exposed to all kinds of injuries, and 

 winter pears will not improve after the leaves have been attacked by the first fall 

 frosts. 



ROOT GRAFTING ROSES. 



BY ROBERT MESTON, ASHWOOD, TENN. 



Mr. Editor : In the Horticulturist (Jan. T, 1856), you publish a short jiiece on 

 " Root Grafting Roses," by " an English gardener ;" as I have practised this 

 mode of propagating the rose for the past ten years, I forward you a detail of my 

 experience. 



I adopted the mode somewhat from necessity, as I could not afford to wait the 

 slow process of buds and cuttings ; and, as fruit-trees did so well by root grafting, 

 it occurred to me that roses would do equally so. 



The best kinds of roots I have ever used for the purpose, were taken from a 



* See Frontispiece. 



