OAIiDENING GOSSIP. 



that at this present time (June 12) they are not so much advanced as they were then 

 For the last seven years we have had these visitations, so that we begin to think wo 

 are never again to have an abundant fruit season. I have industriously raised from 

 seed, and imported all the new Pears, and really did liope to be able this season to 

 give to the world a few anecdotes of new Pears ; one nicely sheltered square of trees, 

 two hundred sorts, all qtiite new, gave me great delight, as they were full of fruit : but 

 all are gone. 



I had some fine fruit of the Bcurre Clair gcau sent to me last December. It 

 reminded me much of Beurre Bosc, being nearly of the same color, but larger and 

 handsomer. In the firmness of its flesh it was also like that fine Pear, being scarcely 

 melting. Its flavor was very peculiar — unlike any Pear I ever tasted ; but this may 

 have been from its having been packed for a fortnight ; yet other Pears packed in the 

 same box had no peculiarity, so that it must be in the Pear itself It was not exactly 

 disagreeable, and it is quite possible, such is the variation of taste, that it may prove 

 very agreeable to some palates. 



I have not seen the Pear Prevost noticed in your journal. This is one of tbe 

 hardiest and handsomest of the new Pears, of moderate size, and a prodigious bearer. 

 Buds inserted in Quince stocks in August, 1852, bore clusters of fruit in 1853. This 

 I have never seen in any other Pear. It keeps well ; I have at this moment some 

 sound fruit in my cellar ; but, like all the very late Pears (or it may have been our 

 cold season last year), it is scarcely half melting, and its flavor is musky. 



Laure de Glymes is another very hardy Pear, its fruit very handsome, ripening in 

 September and October ; but it is only so-so, instead of being " exquis,^'' as stated by 



M. BlVORT. 



Now I am upon Pears, let me advise your amateurs to keep the pips of every sort 

 they sow, named and distinct ; it is quite interesting to observe the difi'erent races, 

 and how they adhere to the characteristics of their parents. In this way I have raised 

 seedlings from our Ne plus Meuris [this sort does not appear to be known on the 

 continent, as Beurre d'Anjou there bears this name ; and by the way, ours is the best 

 very late Pear yet known ;] which in habit are exactly like their parent, and some of 

 them have borne fruit of the same exact resemblance, only they were not so good, and 

 would not keep. According to the theory of Van Mons — for it is one of his seed- 

 lings — I ought to have had something better than its parent; and so keep on pro- 

 gressing, by raising seedlings from seedlings, till perfection in keeping, size, and flavor, 

 is attained. How pleasant it would be if we could thus, by perseverance, obtain 

 Pears as big as Pumpkins, and keeping seven years. My seedlings from Beurre d' 

 Arembery, Passe Colmar, and some others, nearly all have the habits of their parents 

 in their leaves and shoots ; but I observe here and there a plant which diverges in 

 having thorny, vigorous shoots, and large leaves. These give me hope. It appears to 

 me — and I am no chicken in horticulture — that in raising seedling flowers and fruits, 

 nature allows us to attain a certain point of perfection, and then retrogrades. Some 

 years ago I raised some seedlings from Hacon's Incomparable Pear, from the ori 

 tree which I knew to be a seedling raised in the memory of persons then living 



