VAKIETIES. 209 



ber; but some specimens sent me by Mr. Wilder were sound, 

 and not quite ripe, when cut on the 10th of December. I have, 

 however, seen it ripen, for the most part, near the last of October 

 to the middle of November, 



The tree makes a peculiarly stout, upright growth, the branches 

 of a dark, purplish brown, starting out from the trunk at a con- 

 siderable angle, but immediately growing upright, and presenting 

 the appearance of being nearly parallel with the main stem. The 

 fruit is roundish obovate, often considerably larger, upon one side, 

 and curving to tlie other, with a short, straightish stem. The flesh 

 is quite yellowish, buttery, and with a very rich, sprightly, sub-acid 

 flavor. The pear must be marked best. 



Beurre Superfin. 



O CT O B E E — N O V E SI B E B. 



The Beurre Superfin is a beautiful Pear, of large size, which, 

 although comparatively new, has received the unqualified appro- 

 bation of all pomologists, as possessing all the nice requisites to 

 entitle it to rank as first-rate. The tree is vigorous, and hand- 

 somely shaped, and quite early prolific on pear or quince-stock, 

 and not liable to any of the serious qualifications which modify 

 our praise of other varieties. The fruit, when fit for gathering, is 

 of a deep pea-green, resembling the Glout JNIorceau : and though 

 ordinarily ripe late in October, with care will keep to the first 

 of December. When ripening, it changes to a rich yellow, and 

 has the rather uncommon virtue of remaining in a condition of 

 excellence for several days after ripening. It is of the most but- 

 tery, melting texture, and the abundance of rich, sugary juice, is 

 a constant source of surprise. It is very regular and constant in 

 its shape, of a slightly turbinate and obovate shape. This pear 

 will undoubtedly attain a high popularity, to which the hardiness, 

 productiveness, a^^ beauty of the .tree, and the excellence of the 

 fruit, richly entitle it. 



It originated at Angers, in the grounds of M. GounALT, 



