It4«. 



GENESEE FARMER. 



Sift 



aide. Flesh white, fine grained, melting, juicy, 

 sweet, and fine flavored. The tree is a very 

 rapid, strong grower; it bears early, and the 

 most abundant crops, particularly on the quince. 

 The specimens before us are from a tree only 3 

 years old on the quince, about 5 feet high. It 

 bore this season some 60 specimens, and at the 

 same time made shoots 3 feet long now. All in 

 all we consider this the finest variety we have of 

 its season. 



abundance of high flavored juice. The tree is a 

 rapid upright grower, and is a great bearer as a 



standard. — 

 We picked 

 a fine basket 

 of fruit from 

 a graft, in- 

 serted on a 

 large tree 3 

 years ago.- 

 It grows 

 well on the 

 quince, but 

 we have not 

 yet had it 

 bear. Mr. 

 Down t ng 

 says - — " It 

 bears the 

 most abund- 

 ant crops in 

 every soil, 

 and is one 



Fio. 22. Dearborn's Seedling. of the mOSt 



desirable early varieties." 



Fig. 21. BeUe de Bruxelles, or Belle d'Aont. 



Dearborn's Seedling — (fig. 22.) — This fine 

 fruit has already acquired an extensive populari- 

 ty among pear growers. It is an American fruit, 

 originated in Massachusetts, in the garden of Gen. 

 Dearborn, one of the early supporters and once 

 President of the Massachusetts Horticultural So- 

 ciety. Fruit rather below medium size ; form 

 very regular, top shaped or turbinate. Stalk 

 about an inch long, rather stout, set in a slight 

 hollow. Calyx open in a shallow basin, slightly 

 furrowed. Skin pale green, very smooth, be- 

 coming yellowish at maturity, and sprinkled 

 with minute dots — generally a little russet around 

 the base of the stem. Flesh white, melting, with 



Acknowledgments. 



We have received from Mr. A. Huidekoper, Meadville, 

 Pa., specimens of the fruit and some scions of what he calls 

 the "Mumford"' apple, "named after the individual on 

 whose farm it originated." The specimens are over ripe, 

 and somewhat cracked and bruised by carriage so that their 

 flavor and appearance are changed ; but, we are sure they 

 are the " Sweet Bough," a fine apple extensively cultiva- 

 ted here. The scions were dried up. If they had been 

 wrapped in a little damp moss, they would have reached 

 us in good condition. A scion cannot absorb moisture at 

 the end, from a potato, to keep it fresh an hour, at this sea- 

 son. 



From Mr. Zera Burr of Perrinton, beautiful specimens 

 of " Summer Vergalieu" Pear. This is a fine fruit, and 

 said to have originated here in the West, but we doubt it. 

 We think it is identical with the " Doyenne d'Ete" of the 

 French, though it seems to ripen sooner — at any rate it is a 

 delicious Pear, and quite Doyenne in its appearance. 



Also — samples of two very nice early seedling Peaches, 

 " Slocum" and "Arnold," originated in Perrinton, near Mr. 

 Burr's. They are both white fleshed, juicy, pleasant 

 peaches, nearly equal in quality to the Early Purple, and 

 ripening about the same season. What we want here, most 

 of all, is a good Peach that will ripen about the 1st of Au- 

 gust. The " Tillotson" is said to ripen then, but we think 

 it does not so soon. Will some one who has it bearing in- 

 form us precisely ? 



From Mr. J. S. Mutt of Williamson, specimens of wharf 

 he calls the "Barrel" apple, but which we believe to be 

 the Porter. If Mr. Mott w ill be kind enough to send us 

 riper specimens, we will be better able to determine. 



Watermelons. 



Very fine Spanish Watermelons, well ripened, were 

 brought in on the 7th August, by Mr. H. N. Langworthy, 

 of Irondequoit. Rlr. L. has a grand bed of melons, which 

 we saw a short time ago. 



Imperial Watermehm. — Splendid specimens were present- 

 ed by Mr. Donnellan. of Greece, on ths 20th of August. — 

 This is the finest of all watermelons we have ever seen, 

 and are grown by Mr. Donnellan in the greatest perfection. 

 We may add that Mr. D. grows the finest vegetables that 

 come to our markets, and they are always secured by con- 

 noisseurs. 



