ir ) 380 



Duchesse d'Orleans, 



DuehesBe de Berri, 



Diller, 



Jalousie de Fontenay Vendee, 



Kirtland, 



Limon, 



Manning's Elizabeth, 



Nouveaii Poiteau, 



Onondaga, 



Ott, 



Pratt» 



THE GENESEE FAEMER. 



Paradise d'Automne, 

 St Michel Archange, 

 Stevens' Genesee, 

 Striped Madeleine, 

 Van Assene. 



PLUMS. 



McLaughlin, 

 Prince's Yellow Gage, 

 Rivers' Favorite, 

 St. Martin's Quetche. 



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CHEEEIES. 

 Bigarreau Monstreuse de Bavay, 

 Earle Pnrple Guigne, 

 Reine Hortense. 



GRAPES. 

 Diana. 



EA8PBEEEIES. 

 Knevett's Giant 



STEAWBEEEIES. 

 Burr's New Pine, 



NEW FOREIGN PEARS. 



BY B. DESPORTES, OF ANGERS, FRANCE. 



Baron de Mello. (^Adele de St. Ceras.) Fig 1.- 

 of Mr. Andre Le Roy, but do not know its origin. 



[(ly. 



■I find this variety in the collection 

 It is disseminated under the names 

 of Baron de Mello, and 

 Adele de St. Ceras ; but 

 I think the first ought to 

 be preserved, and we shall 

 adopt that name. Fruit 

 medium to large size. — 

 Skin clear russet. Eye 

 shallow ; diversions of the 

 calyx short. Flesh yel- 

 lowish white, half melting, 

 very juicy, sugary, with a 

 slight acidity and a very 

 agreeable flavor. It is a 

 good fruit, ripening in 

 October, The tree is of 

 medium vigor, very much 

 branched. Shoots long, 

 and of a violet red color, 

 covered with brown dots, 

 £uds large, conical. — 

 Leaves flat, lanceolate, and 

 almost entire. Remarka- 

 bly productive, 



"We will add that this vari- 

 ety has fruited in several c< 1- 

 lections in this country. We 

 received it from France as 

 Adele de St. Ceras, and from 

 Rivers as Baron de Mello. 

 we presume the latt«r will be 

 the generally adopted name 

 Specimens from our own trees, 

 that were picked for the exhibitions, ripened and were eaten on the 28th of September. Our notes 

 made at that time describe it as "large, greenish russet, becoming a rich cinnamon. Stalk obliquely 

 inserted under a fleshy knob. Flesh greenish white, juicy, melting, with a sprightly, agreeable flavor. 

 Evidently related to the Brown Benrre." "We had specimens sent us by Col. Wilder of Boston, 



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