PEAR. 203 



of regular pear shape ; color yellowish-green, with a brownish- 

 russet. Flesh creamy-white, with a buttery, rich, juicy, aroma- 

 tc flavor. Ripe in December. 



Winter Nelis. Fruit medium size, roundish form; colo* 

 greenish-yellow, with a russety cheek. Flesh yellowish-white, 

 smooth, buttery, abounding in a rich, aromatic juice. Ripe in 

 December and January. 



Beurre Easter. Fruit large, oval form ; color yellowish 

 brownish-green, with a russety cheek. Flesh white, smooth, 

 buttery, juicy, and very sweet. Ripe in January, February, 

 and March. 



Beurre de Ranz. Fruit above medium size, of a long, pyra- 

 midal shape. Color rough, dark green, (rather untempting.) 

 Flesh greenish-white, melting, rich, and juicy. Ripe in March, 

 April, and May. 



PROPAGATION AND CULTURE. The Pear, like the Apple, is 

 propagated by seeds, budding, or grafting. By the former 

 process, many new sorts have made their appearance in this 

 country and Europe, of very superior quality, within the past 

 twenty years. Those of the United States are not surpassed 

 in their season by any others, and should always have the pre- 

 ference when plantations are made ; their constitution and pro- 

 ductiveness being acclimated, there is not likely any disap- 

 pointment to arise from barrenness or other defects. There 

 has, within these few years past, arisen up among us, some 

 genuine pomological spirits, that will bring into notice many 

 native sorts of this fruit that are at present either obscure, or 

 entirely unkaown. It can be grafted or budded with great 

 auccess on its own stock, and also on the Quince, and with 

 partial success on the Apple. Grafting early in Spring, and 

 budding in July and August. Every Pear tree of an infe- 

 rior description should be headed down, or cut back in the 

 branches, to within a few feet of the stem, and grafted with firmer 

 and more productive sorts The new kinds will produce frutt 



