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mode of cultivating the pear, in fruit-gardens 

 and other highly and carefully cultivated 

 grounds. Nearly all the class of Beurre, or 

 melting pears, succeed in this way,* and 

 many of them are greatly superior to what 

 they usually are when raised upon the pear- 

 rooted standard. The trees grow to the 

 height of ten or twelve feet, and have a pecu- 

 liar, stocky appearance. They commence 

 bearing in three or four years from the graft- 

 ing. In ten or fifteen years they come to ma- 

 turity, bearing from a peck to a bushel of 

 fruit. We have seen a quince-bottomed 

 dwarf-pear, in Col. Wilder's grounds, some 

 fifteen feet high, that has several years borne 

 about a barrel oiDuchesse d? Angouleme pears, 

 fruit which sells readily in Boston at twelve 

 and a half cents apiece. 



Quince-bottomed pear trees require a deep, 

 rich soil, such as is suitable for the quince. 

 They may be set temporarily four or five feet 

 apart. In the course of some years, if neces- 

 sary, take out every other row, one or both 



* Almost, if not quite every other variety of the pear may be 

 cultivated in this way, by what is called double-working, that is, 

 work the Martin Sec, Beurre d'Amalis, L. B. de Jersey, or other 

 ariety, on the (juince, and then, in another year or two, re-work 

 this graft, with the kind that you desire to grow as a dwarf. 



