Osivego Beurre, or Reicfs Seedling Pear. 199 



name of the variety, but if the brief account which has been 

 given of it is correct, its proper title should be " Reid's Seed- 

 ling," for Mr. Downing has stated that it was raised from 

 seed by Mr. W. Reed, of Oswego, New York, and as that has 

 been its name for some time previous to its introduction to 

 notice by Mr. Allen, we do not see how his becoming proprie- 

 tor or possessor of the stock, should give him any authority 

 to re-name it. This is the practice of some French nursery- 

 men, in order to increase their catalogues of new varieties, 

 but we hope it is not about to be adopted by our cultivators. 

 If the facts are as we suppose, and we see the Genesee Farmer 

 states they are, the legitimate name is Reid's Seedling ; though, 

 until we are more fully informed on this point, we shall prefix 

 both titles. Of the great impropriety of calling Swan's 

 Orange, the Onondaga, we shall speak when we describe that 

 fine pear. If every author or cultivator is at liberty to lay 

 aside old and established names, all efforts to arrive at a cor- 

 rect nomenclature may be abandoned at once. 



The Oswego Beurre was raised by Mr. Walter Reid, of 

 Oswego, New York, and the original tree is now growing on 

 the farm, now, or late, in his possession. The tree is now of 

 large size, and cannot be removed with safety : last year, it 

 bore fifteen barrels of fruit, and, what is remarkable, it has 

 continued to bear annually ever since it first fruited, which 

 was when the tree was only eight or nine years of age. The 

 tree has, we believe, passed into the possession of Mr. Allen, 

 nurseryman of Oswego, from whom these facts have been 

 gathered, and who intends to keep it for propagation, and 

 raise a fine stock of young trees to supply the trade. 



The fruit is of large size, not quite as large as the Brown 

 Beurre, but larger than the White Doyenne, of regular, oval- 

 obovate form, with a greenish-yellow and smooth skin, traced 

 more or less with russet, and with a short stout stem. The flesh 

 is very melting and juicy, and the flavor sprightly, saccharine, 

 rich and high-flavored. It ripens, Mr. Allen states, early in No- 

 vember, and is fit for the dessert from that time until January. 

 The tree is remarkably thrifty, hardy, and an early bearer. 



This variety is probably a cross between the Brown Beurre 

 and the White Doyenne, as it partakes to some extent of the 

 merits and characteristics of both, and as these two varieties 



