EDITOK'S TABLE. 



Large Specimens of the Duohesse d'Angouleme Pear. — In the ad interim fruit report 

 of tlie Pennsylvania Horticultural Society mention is made of "a Buchesse d''Angouleme of 

 enormous size — nearly five inches long by four and a quarter broad, and weighing twenty- 

 five and a quarter ounces." We are informed by PiObt. Iredell, Esq., of Norristown, who 

 presented the specimen, that the tree on which it grew was procured from the nursery and 

 planted in his garden in the spring of 1852. In the spring of 1853 it was five feet six 

 inches in height, blossomed at the proper season, and produced three Pears, all of which 

 fully matured, and about the 5th of October were taken from the tree, and weighed as 

 follows : one pound three ounces, one pound three and a half ounces, and one pound nine 

 and a quarter ounces — the three lacking but a quarter of an ounce oi four pounds ! The 

 Duclesse was unusually fine last season wherever we saw it. The publisher of this journal 

 Mr. VicK, gathered from some young trees of his, only one year planted, we believe, a 

 number of specimens with blood-red cheeks, and more melting and delicious than any we 

 ever tasted before. His trees were fed with guano. 



PoMOLOGicAL XoTE?. — I Send you the following notes on Pears we are now using, Dee. 10. I 

 have just eaten my last specimen of Bcurre Diet and Beurre d'Anjou. It is not generally known, I 

 think, that these two noble Pears, if gathered late and kept cool, will keep nearly as long as either 

 the Lawrence, Vicar of Winkfield, or Winter Nelis ; they ripen perfectly well in the cellar too. 

 My Winter Nelis and Glout Morceau are both ripe, and will not keep much longer. K'othino- 

 can he more delicious than the Wi^iter Nelis ; the Glout Morceau is also fine, but it would be 

 better if ripened in a higlier temperature. The Vicar M'ill not ripen so as to be presentable at 

 dessert without the aid of a higher temperature than the cellar. My specimens are now beautiful 

 as they can be in color, a pale, clear straw color. The other day I was tempted to put some on 

 the table, but my guest?, who seized them eagerly, were sorely disappointed. It is an invaluable 

 fruit, but it must have a week or two in a temperature of 50° or 60'^ before it is fit to he eaten. 

 My Easter Beurres, picked in middle of September, are now ripe, and how dehcious ! I can not 

 praise this Pear too higlily. It ripens to complete perfection in the cellar without any other 

 care than we give Apples, and we can have it all winter by picking at different times. Tliose 

 picked in the middle of October are now green and hard, and will teep sound and fresh tiU 

 April. Epine Dumas {Due de Bordeaux) is a beautiful and fine fruit, but it requires ripenin»' in 

 heat to be perfected. It is as beautiful and better than Vicar, and must be much more exten- 

 sively grown than I think it is. Josephine de Maline begins to ripen, and is good ; an excellent 

 keeper. It has much of the ilavor of Passe Colmar ; and the tree, too, resembles it in several 

 features. Are they not evidently akin ? Beurre d'Arembergs are in their prime just now, and 

 may keep a month longer. We unanimously set them down as " best," in the same category with 

 Winter Nelis and Easter Beurre, requiring no care in ripening — a Pear for every body. I must 

 reserve other notes for the future. Genesee. 



The Wixe Crop ix Onio, 1853. — K private letter from a gentleman largely engaged in 

 tlie culture of the Grape and wine making at Cincinnati, conveys the followmg information : 



" This has been the best year for the Grape since 1848. The yield from some of the vineyards 

 in this vicinity was enormous — YOO to 850 gallons per acre — although tlie general average for 

 the county will not exceed 400. My own vineyard produced, from five acres in bearing, (12,160 

 vines,) 4,236 gallons of wine — 847 gallons to the acre. The cost of the whole crop will be $600 

 to $700. I expect to get for my wine, $1 to $1.25 per gallon, when ready for sale next summer. 

 This, you will say, is profitable farming from a small piece of ground. The Grape, however, 

 requires a pecidiarly favorable position and foil, with prompt and careful attention, to make 

 very productive ; and then it will pay better than any other fruit I know of" 



