PEARS. 69 



and is worthy of a place among the choicest selec- 

 tions. M. 



[This fruit, the Fondante d'Automne of the London 

 Catalogue, is in our soil truly delicious. We accord with 

 Downing, that, " if we were asked which are the two high* 

 est flavored (we should say best, instead of highest) pears 

 known in this country, we should not hesitate to name the 

 Seckel and the Fondante d'Automne." This fruit is 

 higher flavored when grown in a warm and rather light 

 soil, than upon that of of a rich heavy loam.] 



Duchesse d'Angouleme. One of the new Eu- 

 ropean pears ; the size is very large, oblong, 

 round at the blossom ends, tapering gradually to 

 an obtuse point at the stem, with a knobby and 

 uneven surface ; the skin greenish yellow, spotted 

 with small russet points ; the flesh very rich, 

 melting, and high flavored. It is a good pear on 

 standards in rich ground, larger and better on the 

 quince, trained low ; it is very productive. Ripe 

 in October and November. M. 



[This variety we consider better adapted for the quince* 

 than pear root, as upon the former it grows larger, and 

 bears well ; while upon the latter, it is an uncertain bearer. 

 We find this to be the case in our soil.] 



Rostiezer. This tree was received from the 

 Messrs. Baumans, of Bollwiller. The fruit is of 

 medium size, oblong, and pointed at the stem ; the 

 skin covered with light yellow russet ; the flesh 

 melting, high flavored, and delicious. It ripens 

 about the first of October ; and, so far as we could 

 judge from, the first specimens, is decidedly a first 

 rate fruit. M. 



[This fine-flavored fruit resembles the Seckel in taste. 

 The tree makes a good growth of long dark, colored 

 shoots.] 



