A CHAPTER ON MODERN PEARS. 



Beurbe Sprix. — Size — medium. Form — obovate, obtuse pyriform. Color — pale y el 

 low, slightly traced with russet, and with occasionally a blush cheek. /7cs/t— melting, 

 juicy, rich, with a peculiar aroma. &ason— October. 



Smith's Boroenave. — This va 

 riety was imported from France into 

 Hartford, Ct., manyyears since, and 

 has been somewhat extensively dis 

 tributed by Alfred Smith, Esq., of 

 that city. The fruit is of medium 

 size, acute pyriform in shape, with 

 a dull greenish russet coat. The 

 flesh is juicy and buttery, and the 

 flavor peculiar, sprightly and spicy. 

 The true or original name, is yet 

 unknown. Ripens about the mid- 

 dle of September. A valuable ac- 

 quisition. 



Beurre Bretoxn-eau. — A large 

 handsome fruit, ripening in Decem- 

 ber or January. The flesh is melt- 

 ing, high flavored and excellent, 

 promising to add another fine sort 

 to the winter varieties. 



Soldat Laboureur. — Fruit 

 large, resembling the Beurre Diel 

 in form, but a little more depressed 

 at the stem. Flesh, melting and 

 buttery, with a little perfume. Ri- 

 pens from December to February. 

 Tliis is a distinct variety , raised by ^°""" 



iMaj. EsPEREN, of jMalines, a hardy and beautiful tree, and must not be confounded with 

 the Soldat Laboureur of the French, or Beurre d'Aremberg. 



Beurre Supkrfin. — This variety received a special premium at Angers, in France, for 

 its excellence. The fruit is represented as very large, but with me it has not attained a 

 larger size than the Louise Bonne d' Jersey. Color, dull pale green, with traces and 

 patches of russet, and dull brown cheek. Flesh, juicy, melting, and with slight aroma. 

 Ripens from the middle of September to the first of October. 



Beurre Sterkmann. — Size, medium. Form, obovate pjTiform. Color, dull green- 

 ish russet. Flesh, juicy, melting. Flavor, rich sub-acid. Ripens in November. 



Among others whose characteristics give tokens of excellence, may be named: Doyenne 

 ih Ncrckmann, ripening in November — Beurre Sch^idioillur, in October — Calinka, a fine 

 large yellow fruit, in December — Beurre Benoist, in October — Beurre Giffard, in Au- 

 gust — Baronne da Mdlo, in October — Fondante de llillot, in November — Bon Parent, 

 in October — and 3farechnl de la Cour, in November. 



The above are all wortliy of consideration, and to which I might add others; but under 

 the unfavorable circumstances to which I have alluded,! refrain from further descriptions 

 ng confident that those already submitted will conform to the characteristics 

 varieties may assume, undci-'the influence of more congenial seasons. 



