86 FRUIT BOOK. 



No. 78. Easter Beurre. The size of this pear 

 is large ; of an oval form ; the skin, when ripe, is 

 dark yellow, covered with russet spots ; the flesh 

 yellow, melting and high flavored. It bears abun- 

 dant crops, grafted either on the pear or quince ; 

 keeps till May, and is the most valuable late winter 

 pear yet known. 



[This variety was in eating with us in March, 1844. Melting 

 and of fine flavor.] 



No. 79. Black Pear of Worcester. Fruit 

 large, oblong ; skin rough, covered with dull russet ; 

 the flesh hard and coarse ; suitable for baking during 

 the winter and spring ; it produces abundantly ; 

 the branches of the tree, when loaded with fruit, 

 bend to the ground like the weeping willow. 



[This variety is more productive and better for general cul- 

 ture than No. 81, which has, in many localities, somewhat 

 degenerated.] 



No. 80. Pound Pear. This is one of the 

 largest pears : its origin unknown, but supposed to 

 be European ; the form oblong ; some of the pears 

 Ju- are thickest in the middle, tapering to the crown 

 and stem ; the flesh coarse and astringent. It is 

 a great bearer, and the best winter baking pear, 

 being one of the most profitable fruits for the mar- 

 ket. The extensive cultivation of Nos. 79, 80, and 

 81, in large orchards, would produce greater and 

 surer income, for the capital employed, than any 

 other investment. 



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