DESCRIPTIVE NOTICES OF PEARS. 



457 



but its great merits have remained unre- 

 cognised until quite lately. For several 

 years past, it has proved one of the finest 

 winter pears. Form oblong, pointed at the 

 stem, which is always planted obliquel}^ on 

 one side ; skin brownish yellow, often with 

 much smooth russet; flesh rich and juicy, 

 with a vinous flavor, resembling the St. 

 Germain or Dix. Tree productive, and a 

 tolerable grower. Foliage small and nar- 

 row, like the old St, Germain. It succeeds 

 finely on the quince. Altogether, I think 

 it a most desirable variety, especially when 

 its season is taken into consideration ; as 

 we are deficient in good winter pears. 



15. Columbia. — With me, this has proved 

 rather unproductive, and very apt to blow 

 off; and though large, fair and handsome, 

 I cannot say much in praise of its flavor. 



16. Capucin, (of Van Mons.) — A very 

 high flavored, juicy pear; skin of a dark 

 brownish red ; surface knobby. 



17. Caen du France,. — A rather singular 

 looking, but handsome pear: form obo- 

 vate, sometimes lengthened, and pointed 

 at the stem ; skin russeted, and thickly 

 sprinkled with raised dots of darker russet, 

 and often with a fine red cheek ; medium 

 size ; flesh very fine, juicy and sweet ; fla- 

 vor resembling the Winter Nelis. Ripe in 

 December and January. From Dr. Van 

 Mons. 



18. Coter. — Another from Dr. Van Mons, 

 and a very fine one, among the first of 

 those received from him ; medium size ; 

 form regular obovate ; skin pale green ; 

 flesh very fine grained, tender and melting, 

 filled with a refreshing juice. Ripe in 

 November; at which time there is none 

 superior to it. The tree makes a round, 

 compact head ; young wood, short jointed, 

 light yellow. 



19. Clara. — Unworthy of cultivation. 



20. Cuvelier. — Unworthy of cultivation. 



21. Doyenne Boussock. — One of the most 

 valuable additions to our list of fine new 

 pears. It is a White Doyenne, on a much 

 larger scale. Tree very vigorous ; foliage 

 large, thick and glossy. Last of Septem- 

 ber and first of October. 



22. Dundas. — Exceedingly handsome, 

 and pretty good ; apt to blow down. 



The Parinealitr proves to be the same 

 as Dundas. 



23. Easter Bergamot — I do not think 

 worth growing, either for dessert or kitchen 

 use. 



24. Foster's St. Michael. — Wood cankers 

 badly, and the fruit is inferior to many 

 others of its season, — the first part of Sep- 

 tember. 



25. Gilogii — I have discontinued culti- 

 vating, on account of its unproductive- 

 ness. 



26. Gendeseim. — Medium size, obovate, 

 pale, greenish yellow, sprinkled with rus- 

 set, melting, juicy, and of good flavor. A 

 very strong grower on the quince. Octo- 

 ber. 



27. Flemish Boil Chretien. — One of the 

 best pears for cooking in the winter. 



28. Green Sugar. — Unworthy of cultiva- 

 tion. 



29. Doyenne cfRiver. — This pear was a 

 favorite with the late S. G. Perkins, Esq., 

 from whom it was received here. It is 

 large, fair and productive ; though not high 

 flavored, it is sweet and juicy. I think it 

 a desirable sort, particularly for market. 

 It is the same as " Cofiin's Virgalieu," 

 which was received from France with the 

 name lost, and thus designated from the 

 name of the importer, and its resemblance 

 to the White Doyenne or Virgalieu. Ripe 

 early in winter. 



30. Wilbur. — Medium size, obovate ; skin 

 of a dull yellowish colour, sometimes al- 

 most covered with russet ; flavor often de- 



