NEW PEARS. 



a rather slender and loni^ stem, in a moderately deep, broad and uneven cavity. 

 p]vc closed in an abrnpt basin, dotted with a few russet circles. Skin green, 

 often colored around the basin and ni)\var(ls with a crimson tinf>;e. Flesh melt- 

 in<r, very juicy, buttery, with a peculiar, very delicate flavor, llipens well (mid- 

 dle or latter half of September) ; a very good pear. 



No. 3. Selleck {from Vermont). — Large handsome fruit. Skin green, turn- 

 ing over to bright yellow (the color of the Bartlett), when ripening ; which it 



does slowly and 

 without decaying 

 at the core. The 

 surface of the 

 fruit is uneven, 

 ribbed and knob- 

 bed. It has the 

 flavor of the Bart- 

 lett, its juice and 

 its melting flesh, 

 with a great deal 

 more sugar and 

 relish. A supe- 

 rior fruit, in ray 

 opinion, if it suc- 

 ceeds as well south 

 as in its native 

 latitude. Ripe 

 end of September 

 and commence- 

 ment of October. 

 — B. 



No. 4. Parson- 

 age. — Another 

 chance seedling 

 of New Rochelle. 

 Stem half inch 

 or three-quarters 

 long, stout, some- 

 times a little in- 

 clined, slightly 

 sunk, with a very 

 distinct russet cap 

 around the shal- 

 low cavity. All 

 over spotted with russet, but more at the basin, which is shallow and broad. Eye 

 open ; segments stiff ; a little erect ; skin greenish yellow. Keeps long and fair 

 after turning over to bright yellow or orange. Flesh white, melting, juicy, sub- 

 acid-vinous, refreshing flavor ; a very fine market pear on account of its size, 

 quality, and handsome keeping. Good, or very good. End of September and 

 first week in October. 



No. 3.— SeUeck. 



No. 4. — Parsonage. 



