NEW ENGIiANP FARMER. 



PUBLISHED BY J. B. RUSSELL, NO. 52, NORTH MARKET STREET, (at the Aokicultdral Warehodse.) — T. G. FESSENDEN, EDITOR. 



NO. 27. 



vor.. X 



BOSTON, WEDNESDAY EVENING, JANUARY 18, 1832. 



FOR THE NEW ENGLAJ 



DESCRIPTION OF SELECT PEARS. 



I consider Lindlet's ' Guide to the Orchard and Kitchen Garden,' equal, if not superior, to any work extant, as a standard authority for the nomencla- 

 ture and relative value of cultivated fruits. This opiiiiou is formed not only from the high reputation of the author and piiblislier, but from the very 

 superior opportunities which tliey had of forming correct conclusions upon these subjects. This has induced me to concentrate, in a tabular form, the 

 most material facts, particularly in regard to the pear, for my private use and convenience. As the catalogue of pears has been greatly enlarged by Euro- 

 pean varieties of recent origin, which are but little known, and imperfectly appreciated among us, I have transcribed from my tables, and now send you, 

 descriptions of 50 varieties, old and new, which I have selected as most worthy of cultivation. These are all dessert, or eating fruits. I would have 

 added a few more, as also some varieties ada))ted for baking and stewing, but for want of room on my sheet. Among the best for the kitchen, however, 

 I will name the Bezi d'Hery, Chaptal, Franc-real d'hiver, Uvedale's St Germain, Catillac, Bellissime d'hiver, &c. To your readers who have not access 

 to larger works I hope the table will be useful. 



. The time of ripening is graduated for the climate of England. The period of maturity with us is or will be probably two weeks or more earUer. 



Under skin, the first line has reference to the ordinary color, when gathered, the other to the more ripe appearance, or extraneous circumstances. The 

 abbreviations may be explained, by the printer, if thought necessary. Mr Lindley observes, in regard to both summer and autumn pears, that, generally, 

 they will prove better, and keep longer, if they are taken from the tree before they are fully ripe. J. BUEL. 



Albany Ndrsery, Dec. 26, 1831. 



SECTION I.— SUMMER, ROUND FRUITED. 



6. Jargonelle. 



Epargne, Beau Pri- 

 sent. Saint Sampson 

 Gros Cuisse Madame, 

 Saint Lambert. Src 



7. Madeleine. Citron 

 des Carmes, 



8. Roi d'ete. Gros Rous 

 selet, Duh. 34, 



9. ROUSSELET DE RhEIM! 



Petit Rousselet, 



10. Sabine d'ete. 



U. Skinless. Pair Sans 

 peau,Pleurde Guignes 



12. Summer Bonchre- 

 tien. Bonchretien 

 d'fli, Graciole, 



13. Summer Francreal 



Francreal d'iti, Fon- 

 dante, 



14. Williams' Bonchre- 



tien, Bartlttt. 



15. "Aston Town. 



16. Autumn Bergamot, 



Common Bergamot, 

 York Bergamot. 



17. Bezi de la Mott . 

 Bein Armudi, Beurri 

 blanc de Jersey, 



18. Chas. d'Autriche. 



3i to 4 ob.jOpen, withj2in.obliqiely 

 pyramidal long .«eg 

 of calyx 



SECTION II.— SUMMER, CONICAL FRUITED. 



n by 2.i 

 turbinate 



3by24py 

 turbinate 



H by n 



pyramidal 



19. Chasanne, Duh. 49. 

 Beurri Plat, 



Medium 

 pyramidal 



24 by U 

 pyramidal 



4 by 3 ir- 

 reg. py- 

 ramidal. 



31 by 3 

 turbinate. 



3&4by2& 

 3 ir. pyr. 



24 by 24 

 roundish 

 turbinate 



24 by 24 

 globular. 



t by 3 

 roun. tur. 



Slightly 

 hollowetl 

 Small open 

 flat cro 

 iniallopen 

 flattish a- 

 pex. 



Small, 

 hallow. 



Slightly 

 dep. small 



Small, 

 prominent 

 shall, ba- 

 sin. 



Mod. de- 

 pressed, 

 connivant 



Onsumndt 

 no cavity. 



Small, 

 shallow. 



Small.open 

 shallow 

 depress. 



Small.open 

 sunk. 



Inconfined 

 hollow, 

 not deep. 



1 in. slender, 

 ob. inserted. 



1^, slender 

 small cavity. 



1 in. thick, no 

 aty 



1 in. in shal- 

 low cavity. 



14, slender rj. 

 crooked. 



24, crookec, 

 ob. inserted. 



1, very gross 

 and fleshy. 



Greenish yel 

 low tinge 

 brown, red 



Yel., green 

 tinge of red 



Pale green 

 red, rus. sps 



Greenish, 

 gray, & yel- 

 low russety 

 specks. 



Smooth, yel. 

 scar. & dot. 



Very thin 



pale gren. red 



Pale lemon, 

 small green 

 dots. 



Green, nearly 

 smooth, yel- 

 low green. 



Pale gr. mot. 

 yel. & red. 



Yellowish 

 white, juicy & 

 melting. 



White, melting 



buttery. 

 Half buttery & 



melting. 

 Melting, half 



buttery. 



White and melt- 

 ing. 

 Melting. 



Yellowish, 

 breaking firm. 



While, firm. 



juicy, buttery, 



melting. 

 Whitish.tender, 



delicate. 



Peculiarly 

 rich and 

 greeable. 



Sweet & high 



flavored. 

 Very agreea. 



juicy subacid. 

 Very high fl 



vored and 



musky. 



Abundant and 

 high flavored. 



Most excellent 

 sweet k. per. 



Abundant, 

 sweet and ex- 

 cellent. 



Rich and ex- 

 cellent. 



Sweet and a- 

 greeably per. 



Middle and 

 end of Aug. 



Latter part 



of July. 

 End of Aug. 



beg. Sept. 

 F^nd of Aug. 



beg. Sept. 



Beg. & mid- 

 dle of Aug 



Beg. &. mid- 

 dle of Aug 



Middle o 

 Sept. 



Middle ol 

 Sept. 



End of Aug. 

 mid. of Sep. 



34 by 3 like 

 White 

 Beurr6. 



!4 by 24|Smalldeep 

 rou. tur. I nar. basiu.l slender. 



14 slender 

 protuding. 



SECTION HI.— AUTUMNAL, ROUND FRUITED. 



Short, 

 wide I 



thick, 

 lavity. 



1 inch bent; 

 strong. 



IJ in. crooked 



Pale greenish Tender, but- 

 white, russe- tery. 

 ty specks. | 

 Rough yel. Whitish, melt- 

 green, dull ing, little grit- 

 ty. 



White & melt- 

 ing. 



brown. 

 Yellowish 



green, rusty 



specks. 

 Greenish yel 



full of brown 



specks. 

 Greenish yel. 



gray russets, 



White & melt- 

 ing. 



Extremely but- 

 tery &. tender. 



Most excellent 

 saccharine ^ 

 perfume. 



Sugary and 

 richly per- 

 fumed. 



Rich, sugary, 

 and high fla- 

 vored. 



High flavored, 

 little perfum- 

 ed. 



Plentiful, rich 

 & saccharine. 



All October 

 Pear and 

 Quince. 



All Oct. and 

 Nov. Pear 

 & Quince 



All Nov. 



Nov. & Dec. 



Pom. Mi 1 

 Lind. 20. 



Pom. M. 

 Lindley 25. 

 Lind. 31. 



Lind. 32. 

 Duh. 32. 



Lind. 33. 



Lind. 35. 



Duh. 35. 

 Pom.M. 14. 



Lind. 36. 



Lind. 37. 

 P. Mag. 106 



Pom. M. 139 

 Lind. 41 



Pom. M. 120 

 Lind. 4 



!>angling branches, pubescent leaves- 

 Hardy tree. Fine fruit. 



An excellent early variety, bearing 

 freely. 



Cultivated among us as the Spice 

 Pear. We have hardly any sum- 

 mer variety surpassing it in excel- 

 lence. 



Raised in 1819 by M. Stofl^es, of 

 Mecklin. 



Tree and foliage of delicate growth. 

 — Coxe. 



Wood long, flexuose or zigzag, 

 smooth with prominent buds, form- 

 ing a drooping tree, like the Jar- 

 gonelle. — P. M. 



A valuable variety, coming in after 

 the Jargonelle. — P. M. 



Branches slender, twisting, a most 

 excellent pear, constant bearer. — 

 Fruit resembling Crasanne. 



One of the best pears of the season. 



Pom. M. 143|[t is a most excellent new Flemish 

 variety. 



L. H. S. A very fine and beautiful 

 fruit, raised by Van Mons and sent 

 to L. H. S. 1816. 



A most excellent bearer. 



