NEW PEAR3 THAT PnOMISE WELL. 



NEW TEAKS THAT TROMISE WELL. 



15 V UON. MARSHALL V. AYILDKR, BOSTON. 



In conformity with your request, I liercwitli annex brief descriptions of some of the 

 more modern pears wliicli promise to be worthy of extension. Great caution, I am 

 aware, should be exercised in recommending new varieties for general cultivation. 

 The system, therefore, which has been adopted by the American Pomological Society, 

 of placino- such as "promise well" on the probationary list, is safe and worthy of com- 

 mendation. I regret, however, that time did not permit, at its late session, of a longer 

 discussion of this class ; and it is mainly this consideration which induces me to com- 

 municate the result of my own experience. 



The year 1852 will long be remembered, by us of this region, as one of the most 

 propitious in the annals of pear cultivation. After two or three unfavorable seasons, 

 we have at last had an opportunity to test a large number of varieties which have 

 been recently introduced, or of which but little has been known, and to judge of their 

 characteristics with considerable accuracy. 



Much depends on the soil, exposure, mode of cultivation, the maturity of the tree, 

 and the temperature of the season ; but quite as much depends on the process by 

 which the fruit is preserved and ripened. This latter remark is peculiarly applicable 

 to the very late sorts ; and we apprehend that much is yet to be learned, not only as 

 to the general process, but as to the particular means suited for different varieties. 

 That the flavor of fruits may be preserved, or improved, by the manner in which they 

 are kept previous to maturity, has been satisfactorily ascertained. This subject is now 

 awakening general attention ; and we are happy to know that quite a number of 

 fruit rooms have been constructed in our vicinity, on the plan of non-conducting walls, 

 so as to maintain an equable temperature and a proper hygrometic state of the atmos- 

 phere ; both of which are considerations indisjjensable to success. 



These improved facilities have enabled us to test, by a fair trial, some varieties 

 which came to us from Europe, well recommended, but which have hitherto been 

 considered as of doubtful character ; and the result in several instances has shown that 

 the fault was not in any natural deficiency of quality, but for the want of proper 

 care in ripening the variety. As instances, we would name the Doyenne Goubault, 

 Josejyldne de Malines, and JVouveau Poiteau, all of which may be classed as " very 

 goody Some varieties ripen with greater ease than others, such, for example, as the 

 Beurre d'Aremherg, Winter Nelis, and Lawrence, the great difficulty being to retard 

 them from maturing during the warm autumn days. Others, like the Easter Beurre, 

 Doyenne d'' hiver nouvcau, Beurre Brctonncmi, and most of those wnth a thick, rough 

 epidermis, are readily kept through the Avinter and spring, and into the summer. 

 Some of this class we have preserved in perfect condition the past season, and had 

 them in eating, with, the Madeleine, in August. 



As a general remark, it may be said that such varieties as are of a delicate char- (^ 

 either as it regards skin or cellular texture, when exposed to a temperature so 



