FINE LARGE PEARS. 59 



Beurre cfAnjou may be termed an early winter 

 variety, that, like the Doyenne* Boussock, is rapidly 

 becoming a favorite among fruit growers. It re- 

 quires some time for the tree to come into bearing, 

 but when it does, it bears regular crops of fine large 

 pears, of good quality, that bring high prices in 

 market. In our orchard, the tree is a moderate 

 grower. It has borne only a few specimens until the 

 trees were twelve years old ; since then they have 

 become more fruitful each succeeding year. 



The Lawrence is a medium to small variety, the 

 fruit maturing about the same time as the Beurre 

 d'Anjou. The tree is an irregular grower, sending 

 forth branches in every conceivable direction, and 

 bearing lightly while it is young. Unlike the Bart- 

 lett, it is an excellent keeping variety ; I have fre- 

 quently had a Lawrence pear in a good condition to 

 be eaten for three weeks. 



The Yicar of Winkfield is in most localities 

 very productive, but the fruit is of moderate flavor 

 and sometimes astringent. It might be set down as 

 good, bad, or indifferent. It is, however, one of our 

 best cooking pears. The tree makes a strong, uni- 

 form growth, bears early, and, if planted in quantity 

 to sell as a cooking pear, it will pay handsomely. 



The Glout Morceau, so strongly recommended 

 and so extensively planted a few years ago, is a 



