Colmar iTAremberg is a huge humbug, and utterly worthless, in my estimation, for 

 auv purpose, but to show. It should be put on the rejected list. October. 



Chtimolsine — a most beautiful fruit, somewhat resenibling in form the Easter Beurre. 

 In color a soft waxy yellow, with a brilliant red cheek, but the most miserable I'ear 

 that I think I ever tasted. It may be better another year, but I doubt it very much. 

 October. 



CJmumontel is exceedingly unsatisfactor}'. It bears profusely, and sometimes is 

 very fine, but almost impossible to ripen. Although a winter Pear, the best that I 

 ever ate were blown oft" the tree in October, and were really "very good;" but at its 

 proper season I can do nothing with it. Mr. Robert Manning once stated to me that 

 the results of his experience with it were nearly similar. 



Columbia, although ripening in November, was "very good" — much better than I 

 expected — and beautiful in form and color, the latter a soft yellow. It has so far 

 borne very early and profusely, especially on grafts. 



Catillac I consider worthless, for I do not believe in cultivating Pears, or Apples, 

 for cooking alone. Many Pears are good for culinary purposes, besides being edible, 

 at least, which the Catillac, UcedaWs St. Germain, and some others, are not. Beurre 

 de Louvain I have suspected of being the Catillac, but when genuine it is distinct. It 

 may, I think, be placed in the same category, nevertheless. 



Doyenne d^Ute did not equal my expectations. It was too small, and scarcely "veiy 

 good." Still, it was the first crop, and the second will probably be better. August. 



Dearborn^ s Seedling is another "little bit" of a Pear, which, although very good so 

 far as it goes, deserves to be superceded by a larger one. Until we find such a variety, 

 we must, I suppose, cultivate it for its earliness. August. 



Dumortier — very small, and good for nothing. October. 



Duchesse d^Angouleme is a magnificent Pear, and one that has been much abused. 

 I know no Pear of its size, or approaching it, which is equal to it in quality, except 

 sometimes the Beurre Diet. "When a tree is overloaded, as will frequently happen, 

 unless carefully thinned, the fruit is wanting both in size and quality ; but it is usually 

 "very good" with us, and I have sometimes eaten it nearly equal to the White Doyenne, 

 which, in "Western New York, is no faint praise for any Pear. Although it is gener- 

 ally condemned as a standard, we grow beautiful specimens on grafts in the tops of 

 large trees, which are not inferior in flavor to those grown on dwarfs, and are frequently 

 more highly colored. October. 



Easter Beurre, although ripening out of season, was "very good." I am satisfied 

 that with care in picking and ripening, it may be had in eating from the first week in 

 November to the last week in April, or perhaps longer. I consider it the best winter 

 Pear. 



French Jargonelle — worthless, and very properly rejected by the American Pomo- 

 logical Society. 



GanseVs Bergamot, when it fruits, which is quite rarely, is a finely flavored Pear, of 

 a peculiar spicy taste, Av^iich I am partial to ; but it is gritty at the core, and, although 

 large, never bears enough of a crop to "go around." ""Very good." October 



Gloire de Cambroune, (which was purchased as Urbaniste,) is a long-pynfonu, good- 

 looking Pear, of a yellowish-green color, and pleasant flavor. "Good." October, 



