

EDITOE'S T.VBLE. 



■while, have ripened uniformly -well ; and by deferring the time of gathering as late as possible, 

 and boxing or barreling close, placing theni in a cool and dry cellar until wanted for ripening, 

 and then removing them to a warm room, they have been tridy delicious and desirable fruits. 

 "With you, I suppose, it is the reverse of this; in Boston also, and how many other localities I 

 do not know, but enough to make it the stock reconmiended for them. 



Xow, a more accurate knowledge of the effect of locality — for to no other cause can I attribute 

 my want of success — would have saved me the years I so patiently and so uselessly aAvarded to 

 the fruiting of these trees, as it wiU undoubtedly hundreds of others now undergoing the same 

 probation with these, or other fruits. And as a corrective to this great evU, I suggest that 

 every subscriber you have furnishes the results of his experience with all the sorts he may have 

 fruited on both the stocks, embracing quality and vigor of growth. In this manner a mass of 

 invaluable information would be obtained, because entirely reliable. Let me exemplify : Your 

 recommendation from Rochester of the Quince stock for the Easter Beurre, or Passe Colmar, and 

 no one yet can say how many others, would, to the Monroe county men, be full of value and in- 

 struction, while to me it would be worse than useless — a false guide, leading to years of " hope 

 deferred only to end in disappointment." Tlie reason is, the localities are too far apart. The 

 space must be contracted — or, in other words, a more general information diffused, so that each 

 may find, in the " chronicles of his own coimty," the experience which no other can so truly 

 teach. I do not mean to say there are no exceptions to this rule ; they are nimierous, of fruits 

 valuable in all localities : still they are exceptions, and so long as these remain, wiU this " exact 

 knowledge" be desired. If you think so, wiU you set the " baU in motion ?" P. — Waterville, N. Y. 



The Easter Beurre here answers the highest expectations on the Quince, hut proves indif- 

 ferent on the Pear. Passe Colmar succeeds on both, but is usually larger and finer on the 

 Quince. Experience from different localities is exceedingly desirable, and we are doing all in 

 our power to collect it. Until recently not much has been done with winter Pears, and we 

 can not expect for a few years any gi-eat amount of information based on actual experience. 



Dessert Pears. — The following are now in season, (last week of February) : 



St. Germain, old — With me this variety has been very much better than I have had it before. 

 My specimens are of a beautiful yellow color, without the slightest blotch or speck of any kind ; 

 and they have ripened off to perfect mellowness in the cellar, though I find it improves the 

 flavor to be in a temperature of 60°, or thereabouts, for ten days before being brought on the 

 table. 



Belle Ccennaise, or Miza de Heyst, — A fair, handsome, pale-colored, roundish Pear, of the fivmily 

 of Bergamots, just now in season ; but specimens have been ripening occasionally all winter. 

 This is a melting, good Pear, somewhat gritty at the core. The tree grows well, and bears pro- 

 fusely ; and, therefore, I think this variety will soon appear in the catalogues, and become better 

 known. It is a Belgium Pear, of not very recent introduction. Last j-ear I had specimens of 

 Bcryamot Sugeret, which I thought identical with this variety. 



Josephine de Moline — My specimens of this variety were last season finer than ever before, and 

 I think more than favorably of it. Only a few early gathered ones are yet fit for use, but these 

 are melting, juicy and delicious. It is a tip-top keeper, being now as fair and firm as in No- 

 vember ; and I have no doubt will remain so till April, at least. This, also, is a very productive 

 sort ; and if it prove so good as I now believe it will, the orchardists must turn their atten- 

 tion to it. 



Easter Beurre — ^Tliis, I maintain, is the prince of winter Pears, a as late keeper; as the Beurre 

 d'Arcmberg is, for early winter up to New Year's day. It is of the largest size ; ripens perfectly 

 in my cellar, either in boxes or on shelves; keeps till April; and is as buttery, juicy and deli- 

 cious as a Pear can be. I have liad early gathered ones in use all winter • and late gathered 



