:Jsi^ 



NOTES ON PEARS. 259 



bearer on tlie Quince. Still, I would not cultivate it unless for market, and consider it 

 no better than "good." September. 



Bartlett needs no description. Our specimens were very fine — rather better from 

 dwarfs than standards; but the quality of the fruit is so far below its appearance, that 

 I am always a little disappointed, in spite of myself, on eating one. " Good." First to 

 middle of September. 



Beurre de Paimpal is a pale green, ungainly-looking fruit, not unlike the Verte 

 Longue^ with which it may be identical. It is too, indifferent, however, to cause much 

 anxiety as to what kind it is. September. 



Belle Lucrative is, in my opinion, almost perfection ; and if required to choose be- 

 tween it and the Seckcl, I should without hesitation make choice of the former. Its 

 fine size, (we had specimens nearly three inches in diameter,) productiveness, exquisite 

 flavor, and the beauty of the tree, render it one of the most desirable varieties, even in 

 the smallest collection. " Best." September. 



Belle Epine Dumas, a medium-sized, pyriform, greenish fruit, we have fruited under 

 the names of Epine Dumas and Duhe of Bordeaux. It has no very striking points of 

 excellence, although it has had a good reputation. It has a singular habit of some- 

 times bearing a cluster of imperfect, deformed fruit, on the ends of the current year's 

 growth, which of course never mature. This I have also occasionally noticed in the 

 Duchesse d' Angouleme, and some others, but it seems to be a fixed habit with this 

 vaiiety. " Good." 



Beurre Diel is a beautifully-fonned fruit of the largest size. I have eaten specimens 

 which were "very good" indeed, but this season it was not so fine as usual, whether 

 from the large size of the specimens, or some other cause, I am unable to say. I con- 

 sider it, however, "very good." October. 



Brown Beurre, although when in perfection it has scarcely a superior, is very uncer- 

 tain. I think that it requires higher cultivation than any other variety that I know, 

 and also pretty severe jjruning and thinning. The best specimens that I have ever 

 eaten were from a tree which had borne- such miserable fruit the preceding year, that 

 it was headed down severely, and grafted. The few branches which escaped the knife 

 bore magnificent specimens — large, fair, and almost rivaling the SecJcel in high flavor, 

 though of an entirely different stamp of course. The tree was a standard, of moderate 

 size, standing on gravelly soil. This season the fruit was poor, as also that from dwarfs. 

 Generally "very good." October. 



Bezi de Montigmj proved, this season, "very good," contrary to its usual habit. Still, 

 I do not consider it worthy of cultivation. October. 



Beurre Langelier ripened in November, as did all our winter Pears, in consequence 

 of being kept too warm, and Avas of no value. I have eaten it before, and considered 

 it "very good." Our trees on tlie Pear stock fruited very early and abundantly, but 

 the specimens were small. 



Beurre d' Aremberg — "very good." Its rich vinous juice can scarcely be excelled. 



Beurre Gris cVHivcr Nouveau has more the appearance of a Gray Doyenne tha?i a 

 Brown Beurre, as its name indicates. It promises to be a fine Pear, but did not ripen 

 well this season. 



Beurre de Ranee was worthless, notAvithstanding its high reputation. 



