84 FRUIT BOOK. 



metry ; its produce very great ; it is a favorite, 

 and deserves to be so. We have had them in 

 eating from October to February. M. 



[This pear, so inclined to overbear, particularly when 

 grown upon the quince (a stock which appears to be the 

 best for its growth), should be thinned of its fruit as early 

 as possible, after setting ; it will then ordinarily produce 

 an early winter fruit, in eating in December, and then of 

 as high a flavor as any fruit of its season.] 



Bourgmestre of Boston. A pear of large 

 size, very long, round at the blossom end, taper- 

 ing gently to a point at the stem, which is long 

 and fleshy at its junction with the fruit ; the skin 

 greenish yellow (on a quince stock it has a bright 

 red cheek) ; the flesh juicy and pretty good, but 

 not rich. Ripe from November to January. 

 This is not the Bourgmestre of the London Hor- 

 ticultural Society's Catalogue. "We were inclined 

 to discontinue its cultivation ; but its abundant 

 bearing, great size, and beautiful appearance, the 

 two last seasons, have induced us to continue it 

 for further investigation. M. 



[This pear (Vicar of Winkfield of the English) is con- 

 sidered by the growers around Boston to be one of the 

 most profitable fruits to raise for the market of any winter 

 variety. Those which we have raised upon dwarf trees 

 wei;e not a fine-eating pear, although first-rate for cooking.] 



CatiUac. This is one of the old French bak- 

 ing pears ; it is very large, flat and round at the 

 crown, diminishing rapidly to the stalk, which is 

 an inch in length, obliquely inserted ; the skin of 

 a light green, nearly yellow when ripe ; the flesh 

 hard and suitable for baking from November till 

 April ; very productive. M. 



