BEURRE D'AREMBERG PEAR. 95 



variety are remarkably persistent, resisting both the frosts and gales until 

 late in the Autumn. As a constant hardy sort, it is unsurpassed, and for 

 prolific bearing it has no superior. A tree in the grounds of Mr. Wilder 

 has borne regular, and large crops, for the last fifteen years, with one 

 exception, namely, the disastrous year of 1849. 



The D'Aremberg will succeed in any tolerably good location, but to 

 produce fair and highly flavored specimens, the tree requires a warm 

 generous much enriched soil. Under the latter influences the whole 

 character of the fruit is improved, while in cold stiff soils and damp 

 locations, its highly vinous flavor becomes too acidulous. 



With proper care in gathering and packing, this fruit keeps as well as 

 the Russet Apple, retaining to maturity its champagne sprightliness, with 

 all the freshness of a specimen just gathered from the tree. The fruit may 

 be easily excited into a ripening state in November by increased warmth, 

 or it can be retarded by a low temperature until March or April. 



In conclusion, the Buerre D'Aremberg possesses all the characteristics 

 of Q. first rate dessert fruif, and is worthy of general extension ; but it does 

 not succeed on the quince. 



