

DUCHESSE D'OELEANS PEAR. 



THE DUCHESSE D' ORLEANS PEAR* 



Synonym : Beurre St. Xicholas. 



The Duchesse cr Orleans is ranked iinaiiimoiisly, as far as we are informed by those 

 who have tested it in this country, as one of the best new varieties from abroad. It 

 was first introducd by Mr. Kexrick, and noticed in the seventh edition of his Ameri- 

 can Orchardist. It was first fruited by Robert Maxnixg, of Salem, and within two 

 or three years past in several parts of the country. It is fig-ured and described in the 

 first volume of Hovey's Fruits of America. Withal, we have not been able to trace 

 its origin, and we are inclined to think it is from Germany. It has fruited in our 

 collection three years. The fii-st year we formed a poor opinion of it, but we found 

 afterwards that we injured it by 

 leaving it too long on the tree. 

 Our colored plate was made from 

 a specimen growni by H. P. Nor- 

 ton, Esq., of Brockport, N. Y., 

 who has had it in bearing for two 

 or three years, and we believe 

 thinks highly of it. 



At the Philadelphia Pomolo- 

 gical Convention last autumn it 

 was favorably spoken of by Mr. 

 Walker, Mr. Wilder, Mr. Ho- 

 ve y, Mr. Saul, and others ; and 

 would have been placed upon the 

 list for general cultivation, only 

 that it was not sufficiently known. 

 It remains on the list of those 

 that promise well. 



Fruit — large, average specimens 

 being about 3^ inches long and 

 2^ inches in diameter at the 

 widest part. Form — oblong pyr- 

 iform, slightly contracted above 

 the middle, and tapering gradu- 

 ally to the stalk, which is fleshy 

 at the base. Stalk — somewhat 

 variable in length, from 1^ to !■§• 

 inches, pretty stout, and usually 



enlarged at the extremity. Calyx — small, open, shallow, nearly on the surface, 

 greenish yellow, marked frequently with a delicate russet tint, lightly tinged 



* See Frontispiece. 



