234 VAEIETIES. 



Poiteau. Stem stout, rather long, set without depressiou on the 

 obtuse end of the pear. Basin often furrowed ; calyx set deep in 

 it. Color lively green, changing to pale yellow in ripening, with 

 reddish blush, and russet dots. Flesh yellowish white, and when 

 well ripened, melting with abundant, rich, sprightly, subacid juice. 

 Good on Pear, somewhat better on Quince. Tree vigorous and 

 productive. Season during December and January. 



Beurre Capiaumont. 



Capiaumout. | Aurora Beurre. 



This pear deserves a place in this list, not so much from the 

 quality of its fruit as from the great hardiness, productiveness, 

 and beauty of the tree. It is a vigorous grower. Fruit medium 

 size, very regular, long turbinate, tapering insensibly into the 

 stem, which is long, thin, and curved. Quite sweet, melting, 

 buttery, fine-grained and high flavored, but often astringent, its 

 quality being quite variable. Skin smooth, clear yellow, with 

 russet red cheek. 



Beurre Clairgeau. 



NOVEMBER TO J A N TT A E Y . 



This most noble and beautiful pear disappointed the too sanguine 

 expectations Ihat attended its first introduction ; but the reaction 

 will turn in its favor, and it will be fairly appreciated. The fruit 

 is rather coarse in texture, and not always of high flavor; flesh 

 yellowish, and, when quite in perfection, buttery, juicy, with a 

 pleasant, perfumed flavor, and rather granular texture. It is 

 large, pyriform, obtuse, one-sided, keeps well ; is good on Quince, 

 and will certainly prove a valuable market fruit. Tree bears as 

 early as the Bartlett ; wood much resembling it. 



It is certainly one of the most gorgeous of fruits, coloring with 

 a peculiar gold bronze tint, shading into a brilliant red blush, and 

 when borne, as often occurs, upon trees only two or three years 

 from the bud, and acquiring a size even larger than in the cut, 

 presents a strikingly beautiful appearance. The Clairgeau ripens 



