THE PEARS OF NEW YORK 1 59 



This variety appears to have been brought to Middletown, Kentucky, 

 from Maryland by Captain William Chambers about 1800, with several 

 other varieties. According to the rules of pomological nomenclature, this 

 pear should be called Chambers as it was first known. The name Early 

 Harvest was given the variety by Kentucky growers because of its extreme 

 earliness, and became so closely associated with the variety that to-day it 

 is the only one with which the public is familiar. In 1875 this variety was 

 added to the fruit catalog-list of the American Pomological Society under 

 the name Chambers. 



Tree large, very vigorous, upright-spreading, dense-topped, very hardy, productive 

 with age, long-lived; trunk very stocky, shaggy; branches thick, shaggy, zigzag, dull red- 

 dish-brown mingled with green and heavily covered with grayish scarf-skin, marked with 

 numerous, large, elongated lenticels; branchlets very thick, straight, long, with long inter- 

 nodes, dull olive-green mingled with light brown, smooth, glabrous, with numerous very 

 conspicuous, raised lenticels, variable in size. 



Leaf-buds small, short, obtuse, appressed; leaf-scars prominent. Leaves 35 in. long, 

 2§ in. wide; apex very abruptly pointed; margin glandless, varying from finely serrate to 

 entire; petiole if in. long, slender. Flowers open early, showy, i| in. across, well dis- 

 tributed, average 7 buds in a cluster; pedicels 1 in. long, thinly pubescent. 



Fruit ripens in August; large, 3^ in. long, 3 in. wide, obovate-obtuse-pyriform, sym- 

 metrical; stem very thick, fleshy at its juncture with the cavity; cavity obtuse, shallow, 

 narrow, often slightly wrinkled and drawn up in fleshy foJds around the base of the stem ; 

 calyx small, open; lobes short, obtuse; basin shallow, narrow, obtuse, slightly wrinkled; 

 skin thin, smooth; color pale yellow, more or less overspread on the exposed cheek with 

 a pinkish blush, with stripes of carmine; dots numerous, small, greenish-russet, obscure; 

 flesh yellowish, firm, granular, crisp, somewhat tough, variable in juiciness; quality poor. 

 Core large, closed, axile, with clasping core-lines; calyx-tube very long, narrow; seeds 

 wide, short, plump, obtuse. 



EASTER BEURRS 



I. Pom. Mag. 2:78, PI. 1829. 2. Lindley Guide Orch. Gard. 397. 1831. 3. Kenrick Am. Orch. 160. 

 1841. 4. Downing Fr. Trees Am. 425, fig. 196. 1845. 5. Gard. Chron. 168, fig. 1845. 6. Mag. Hort. 

 16:73. 1850. 7. Am. Pom. Soc. Rpt. 157. 1854. 8. Ibid. 66. 1862. 9. Downing Fr. Trees Am. 751, 

 fig. 1869. 10. Hogg Fruit Man. 572. 1884. 11. Ont. Dept. Agr. Fr. Ont. 159, figs. 1914. 



Bergamole de la Pentecote. 12. Ann. Pom. Beige 4:41, PI. 1856. 



Doyenne d'Hiver. 13. MasLe Verger 1:43, fig. 28. 1866-73. 14. Leroy Diet. Pom. 2:72, fig. 1869. 

 15. Guide Prat. 61, 265. 1876. 



Beurre Rouppe. 16. Mas Pom. Gen. 4:87, fig. 236. 1879. 



Winter Dechantsbirne. 17. Mathieu Norn. Pom. 300. 1889. 18. Gaucher Pom. Prak. Obst. No. 

 71, PI. 34- 1894- 



The fruit-books of Europe have so much to say in praise of Easter 

 Beurre that the variety has been tried time and time again in America, but 



