BEURRE SUPERFIN PEAR*. 



According to Mr. Dupuy Jamain, and other reliable horticulturists in Paris, 

 this fruit is the product of one of the numerous grafts or young trees sent by 

 Prof. Yan Mons to Mr. Poiteau. The tree is hardy, well suited to this climate, 

 of a rather thorny and wild character, of vigorous and healthy appearance. Its 

 form and shape is rather pyramidal with some diverging branches. It grows on 

 the quince, but is better on the pear stock, on which it will do as an orchard tree. 

 Bark, grayish green, with light brown dots or freckles. The blossom spurs are 

 often terminated with a sharp or an abortive thorn. Leaves, medium, a little 

 recurved, serrated and of a dark green color. Buds, pointed, gray. Fruit, mid- 

 dle sized, pyriform, sometimes above middle size, of a dull green, with numerous 

 brown marlDlings, and occasionally, as in Boston, with a faint dull red cheek. 

 Stem, one inch long, not stout, set on the surface, sometimes swollen at the 

 junction. Eye, very small, sunk in a moderately deep calyx, sometimes made 

 irregular by a few ribs, which in some localities and seasons extend over the 

 whole fruit, and instead of smooth, make it look knobby and coarse. Flesh, white 

 greenish, delicate, very juicy, half melting and buttery, with sugar and flavor 

 enough to make it one of the best pears. Although opinions do not agree in the 

 east, west, and south about the quality of this variety, we can safely predict that 

 in the Middle States, under proper cultivation, and in a rich sandy loam, its qualities 

 will not prove inferior to any of the pears of that region. They have been tested 

 in New Jersey, and at Wm. Reid's nursery it was always found a "very good" pear. 

 It seems not to be as good in Western New York ; but it will be safe to wait for 

 trees of a proper age and steady habits before a final judgment. 



The Superfin kept well, and ripens slowly from September to late in October, 

 at least so it did with us. This was a little surprising, as in France it rarely can 

 be kept over September, but it is not the first pear coming to maturity later than 

 in its native climate. Perhaps no summer nor fall pear ripens here as early as in 

 Paris. For instance, we have never passed through the end of June without 

 some fine dishes of Madeleines — which do not ripen here until the middle of July. 

 This was not only in France, but in the cool wet climate of Belgium. 



GARDEN YEGETABLES, NO. 1.— THE CUCUMBER. 



BY WM. CHORLTON. 



Allow me to offer a few paragraphs on the cultivation of this generally accepted 

 kitchen edible ; and first, of soil and situation. The Cucumber delights in a rich 

 and loose vegetable mould — consequently, decomposed leaves or vegetable refuse 

 will furnish a good manure. Barnyard dung is the next best substitute, but this 

 ought not to be rank or unfermented, as, in such state, it produces too exuberant 

 a growth of plant and paucity of fruit, with a subjectness to canker and gangrene 

 in the stems. The situation ought, in all cases, to be open to the sun, and, if 

 possible, screened from the action of violent winds. 



Out-door Culture. — In this there is no more skill required than for ordinary 

 crops of other vegetables. It is well to make choice of land which has been cul- 

 tivated the previous season. Dig or plough deeply in the fall ; let the ground 

 lay as rough as possible throughout the winter, and when it is in good working 

 order, after the frosts, give it a thorough stirring with the fork or plough. About 

 the middle or latter part of April, according to latitude, will be time to prepare 



* See Frontispiece. 



