THE PEAR. 107 



^ve this variety a trial with every expectation of success. It 

 sells at present in New York city for twenty-five dollars per 

 l>arrel. 



Beurre d'Anjou. — In order more fully to test the value of 

 this variety for Canadian planting, and to call public attention 

 to its many valuable qualities, the Fruit Growers' Association of 

 Ontario distributed a tree of it gratuitously to each of its meni- 

 "bers in the spring of 1871. The tree is very vigorous, healthy 

 and productive ; fruit large, obtusely pyriform ; color greenish, 

 ■with a brown cheek ; flesh juicy, melting, with a pleasant, 

 sprightly, vinous flavor ; quality " very good." Eipe in Novem- 

 ber. The fruit sells in the Boston market for twenty-five to 

 thirty-five dollars per barrel. 



Beurre Diel. — This has been a popular late autumn and 

 «axly winter sort, and in warm, well-drained soils is usually very 

 good, but in cold and damp soils is more frequently very poor. 

 In our climate it seems to be very variable in quaUty, judging 

 from the samples that have been exhibited at meetings of fruit 

 growers, and likely to be superseded in Canadian planting by the 

 two last described sorts. The tree is very vigorous and a good 

 bearer, and ae hardy as the Bartlett. The fruit is large, yellow 

 when ripe, often very considerably marbled with russet; flesh 

 coarse grained, gritty at the core, but rich and sugary in perfect 

 specimens. The quaHty of the fruit is usually better from trees 

 worked on the quince stock, than from those on the peai-. Eipe 

 late in November. 



Beurre Giffard. — An excellent summer variety, ripening 

 about the middle of August, of medium size, yellowish, with 

 marbling of red on the exposed side; flesh melting, juicy, of a 

 very pleasant vinous flavor, and richly perfumed ; quality " very 

 good." Like all early summer Pears, it does not last long, and 

 is the better of being gathered early. The tree is healthy, but a 

 slender grower, and fully as hardy as the Bartlett. 



Beurre Superfin. — Those who have grown the old Brown 

 Beurre and enjoyed its high vinous flavor, and have withal been 



