1864.] REPORT ON PEARS. 93 



For plates of Bartlett and Beurre Bosc, to T. R. Noreross, of 



Worcester, 1 00 



For plates of Duchesse d'Angouleme and Louise Bonne d'Jersey, 



to James R. Pierce, of Worcester, 1 00 



For plates of Louise Bonne d'Jersey, Beurre Easter, Urbauiste, 



to Ichabod Washburn, of Worcester, 1 00 



For plates of Beurre Diel and Beurre d'Anjou, to Ivers Phillips, of 



Worcester, 1 00 



For plates of Beurre Bosc, Louise Bonne d'Jersey, and Marie 



Louise, to Francis H. Dewey, of Worcester, 1 00 



We cannot close this report without taking notice of some specimens 

 exhibited that could not receive an award of premiums under the rules. Among 

 these was a plate of very remarkable Bartlett Pears, entered by Timothy S. 

 Stone, of Worcester. Hartley Williams, of Worcester, exhibited a plate of 

 Winter Nelis, very remarkable for size and beauty. John Boyden presented a 

 plate of Seckel that were very handsome. Samuel F. Shattuck, of Worcester, 

 had on exhibition a plate of the Dix, very fine, and noticeable for size. There 

 was also on the table a very large plateful of the Flemish Beauty, belonging 

 to Daniel Tainter, of Worcester, remarkable for their size as well as their 

 handsome appearance. C. B. Bobbins, of Worcester, had a plate of the St. 

 Michael, very large, untouched by blight, reminding us of that Pear in its 

 highest state, when it stood unsurpassed in taste and show. To the owners of 

 some of these your Committee would have awarded a premium if it had been 

 in their power. 



Considering the value of this crop and the care required in its culture, j-our 

 Committee had intended to give in some detail the results of our observation 

 in this department, in order to enable persons to select the soil and manures 

 adapted to the different species of Pears. But other avocations have not left 

 time for extended remarks. The culture of the Pear is among the most 

 pleasant as well as the most healthful of horticultural employments. 



The subject well deserves the care and attention of all cultivators. By 

 careful culture this fruit has been changed within the last century and a half 

 from the rude and unsavory crop as described by Pliny and afterwards by 

 Addison, into the most delicious of food. But it is mainly within the last 

 seventy years that the Pear has been improved. This has been done by the 

 exclusive care of skillful cultivators, in improving and multiplying the varieties 

 of the Pear, making it almost a new fruit. It deserves a more extensive 

 culture. It is not, we think, an exaggeration to say that the Pear, with the 

 Apple, may well be preferred to all the fruits grown between the tropics. 

 Though an increased importance is added to this species of culture by the 

 application of greater skill to this branch of horticulture, still too little attention 

 is paid to it. In considei'able portions of the State the Pear is hardly 

 cultivated, partly from a still lingering impression that the tree is so slow in 

 coming into bearing, that one who sets out the Pear tree does it for posterity ; 

 U 



