A CHAPTER ON MODERN PEARS. 



rieties of recent introduction as have 

 given promise of excellence, reserving 

 the right " to amend" as experience 

 may hereafter dictate. 



KouvEAU PoiTEAU. — Sizc — largc, 

 three and a half inches high by two 

 and a half in diameter. jTorm — ob- 

 ovate, obtuse pyriform, slightly con- 

 tracted in the neck. Stem — short, 

 rather stout, set a little on one side, 

 and ■without depression. Calyx — 

 medium size, open, Avith segments 

 reflexed. Color — dull green, occasion- 

 ally with brownish red cheek next the 

 sun. Flesh — ^very melting and juicy. 

 Flavor — rich, sweet and delicious, 

 with melon-like aroma. Season — • 

 ripens early in November. Qaalitij 

 — gives promise of being classed with 

 the " best." 



The Nouveau Poileau is to all ap- 

 pearances, a desirable addition to 



our list of autumnal pears. The 



Beurre Lnnglier. 



tree is of an upright vigorous habit, comes into 

 bearing earlj'-, and succeeds well both on the 

 quince and pear stocks. 



Beurre Langlier. — Size — large, three in- 

 ches high by two and a half broad. Form — 

 obovate pyriform, contracted in the upper 

 part, and terminating obtusely at the stem. 

 Stem — one inch or more in length, insert- 

 ed without much depression, generally upright, 

 but occasionally on one side. Calyx — 

 medium size, sunk in coarsely plaited cavi- 

 ty. Color — handsome light green, assuming 

 at maturity a pale yellow, Avith a dull blush or 

 red cheek on the sunny side, and covered with 

 numerous grey russet dots. Flesh — ^j'ellowish 

 white, melting, juicy and fine grained . Flavor 

 — sprightlj^, sub-acid, rich, excellent, with a 

 little perfume. Siason — December to Janua 

 ry. Quality — " vzry good" to '■'best 



