88 FRUIT BOOK. 



skin, when ripe, a dark yellow, mixed with russet 

 specks ; the flesh white, melting, rich, and sweet. 

 It is in eating during the winter months, and has 

 the reputation of being one of the most valuable 

 winter pears. M. 



[This tree, we think, requires a stronger soil than ours, to 

 produce good fruit. Col. Wilder, and some others, pro- 

 duce fine specimens ; those raised with me for the first time 

 the past season, upon a healthy stock of the Dix pear, 

 were small, and quite indifferent in quality.] 



Easter Beurre. The size of this pear is large ; 

 of an oval form ; the skin, when ripe, is dark yel- 

 low, covered with russet spots ; the flesh yellow, 

 melting, and high flavored. It bears abundant 

 crops, grafted either on the pear or quince ; 

 keeps till May, and is the most valuable late win- 

 ter pear yet known. M. 



[The above fruit is so difficult or uncertain in ripening, 

 that we have been almost inclined to regraft our trees ; but 

 coming in a season when pears are scarce, and the possi- 

 bility of ripening it, as some others have occasionally, in- 

 duces us to retain one or two trees. 



We should not, however, recommend this variety for 

 general culture.] 



Columbia. This excellent native variety is 

 raised in perfection by the President of the Mas- 

 sachusetts Horticultural Society, who says, " that 

 it has proved with him a fruit more uniformly 

 smooth, perfect in shape, and free from the depre- 

 dations of insects, than almost any other sorts. 

 Tree thrifty, not a great bearer when young, but 

 a great bearer on mature subjects ; fruit large, 

 color lemon yellow, very handsome, and may be 

 kept two or three weeks in this state. Ripens 

 early in January." 



