PEAR. 201 



itCj very juicy, buttery, and high flavored. Ripe first of Sep- 

 tember. 



AUTUMN PEARS. SeckeL Fruit under medium size ; color 

 of a brownish-yellow, with a russetj blush next the sun. Flesh 

 yellowish-white, juicy, rich, and peculiarly high flavored. In 

 rich, loamy soil the fruit is medium-sized. The parent tree still 

 lives about three miles from Philadelphia. Ripe about first 

 of September. 



Butter or White Doyenne, with about twenty-five other 

 names. Fruit over medium size ; very regularly formed, 

 round-oval ; color greenish-yellow, with a blush cheek. Flesh 

 white, fine, buttery flavor, juicy and rich. Ripe 10th to the 

 25th of September, varies very much in different soils. 



Beurre de Capiumont. Fruit under medium size, regularly 

 formed ; color pale yellow, with a dull red cheek. Flesh 

 buttery, sweet, melting, and high flavored. Ripe in Septem- 

 ber or early in October. 



Beurre Bosc. Fruit large, regularly pyramidal ; color 

 brownish-yellow, with a reddish-brown cheek. Flesh white, 

 melting, rich, and highly perfumed flavor. Ripe from Sep- 

 tember to the end of October. A noble fruit. 



Fondante d'Automne. Fruit medium size, half oval ; color 

 yellowish-green, slightly russeted. Flesh very juicy, rich and 

 delicious. Ripe in September. We have not seen this fruit 

 but give it a place from the high character given to it by M. 

 P. Wilder, Esq., President of the Massachusetts Horticultural 

 Society, who is one of the best judges. 



Beurre Did. Fruit large, of an oval form ; color pale yel- 

 low, when fully ripe, dotted with brown. Flesh yellowish- 

 \0hite, rich, sugary, and high flavored. Ripe from September 

 to the end of November. 



Marie Louise. Fruit fully medium size; color greenish- 

 yellow, with russoty cheek. Flesh white, very buttery, rich, 



