« 



22 



THE BEST FIVE WINTER PEARS. 



of its overbearing propensitj'. The French 

 make two varieties of tliis pear, viz : Passe 

 Cobnar gris, and Passe Colinar dorv. I 

 have never discovered any difierence in the 

 fruit of these trees, that only which is ex- 

 posed to tlie sun, having the golden color 

 alluded to, the beauty of which is some- 

 times with us further enhanced by a red 

 check. 



This tree makes long weeping- branches, 

 and frequently sets a second crop of fruit, 

 which should always be removed. 



Ripens gradually from November to Feb- 

 ruary, but may be kept later, large and 

 beautiful specimens having been received 

 by me from New-Bedford, as the Colmar 

 d'Hiver, on the 18th day of March. 



Without the adoption of the system of 

 culture here recommended, this variety will 

 generally prove unsatisfactory. 



An iiiquiry \rill no doubt arise in the 

 minds of some of your readers, why the 

 Easter Beurre has not found a place in the 

 above list. My answer is, that although Ave 

 obtain some specimens of first rate excel- 

 lence, yet this variety has generally proved 

 so variable and uncertain that it cannot 

 from our experience at present, be recom- 

 mended for general dissemination. It how- 

 ever succeeds better on the quince. 

 Respectfully yours, 



Marshall P. Wilder. 

 Boston, June 1, 1846. 



Remarks. — If our pomological readers, 

 and the novice just commencing a fruit gar- 

 den and orchard, attach any importance to 

 experie?ic€, and the simple results of the 

 best practice in the country, then they may 

 look upon the foregoing article by Col. 

 Wilder, as one, every word of which is of 



sterling value. In all our various examina- 

 tions of the orchards and gardens of this 

 country, we have no where seen the gene- 

 ral cultivation of the pear more entirely 

 successful than in the garden of the Presi- 

 dent of the Horticultural Society of Boston. 

 But what is of far more consequence to the 

 public, is the fact that, unlike many ama- 

 teurs whose sole delight seems to be to col- 

 lect and retain possession of eiejy thing, 

 whether good, bad or indifferent, that bears 

 a name, our correspondent exercises his 

 judgment and his reason in openly repudia- 

 ting sorts of poor quality, and bearing a 

 candid and impartial testimony in favor of 

 the few sorts really good. 



Our readers will notice that under the 

 head of Glout Morceau, Col. Wilder has 

 pointed out the cause of the variety of 

 opinion as to the form of that pear, as com- 

 pared with the Beurre d'Aremberg. The 

 normal form of the Glout Morceau when 

 grown on a pear stock, is that figured in 

 our work on Fruits and Fruit Trees, page 

 437. Often when grown on a quince stock, 

 it takes the figure of the d'Aremberg, as 

 shown by Mr. Hovey in his Magazine. 



The flavor of the two fruits, and the 

 growth of the respective trees, however, dis- 

 tinguish them perfectly at all times. The 

 Glout Morceau is a pear of sweet and 

 honeyed flavor, like the Doyenne or St. 

 Michael; the Beurre d'Aremberg of vinous 

 flavor, a rich mingling of sugar and acid, 

 like the Brown Beurre, or in its own per- 

 fection, more like a Pine-apple. Again, 

 the spreading, depending shoots of the 

 Glout Morceau, and its somewhat wavy 

 leaves, mark the distinctness of the tree at 

 a glance, from the more erect habit of the 

 Beurre d'Aremberg. — Ed. 



