210 



NEW ENGLAND FARMER, 



Jan. 18, 1832. 



24. Ah! Mon Dieu. Man 

 Dieu, Poire iV.imour, 



35. Belle Lucr.^tive. 

 Forulante d'Automne, 



26. Bezi Vaet. 



2by2Job.jSmall, 

 tuibinale prominent 



3 by 23'Open shal 

 oblong. I 'mpres. 



Similar to!.\ little 



Swans egg; sunk. 



1 by Sob- Small 



SECTION IV,— AUTUMNAL CONICAL FRUITpD. 



27. Brown Beurre 

 Buerri, Beurri Gris, long. 

 Beurre Rouge, Beurr ' 

 dori, Beurri d'Anjou 

 Beurri d'Or, Beurri 

 d'AinblKUse, Beurri 

 d'Ainboise, Poire d'- 

 Amboise, Isambert, 

 Red Beurri, Golden 

 Beurri. Beurri du Roi, 



28. Capiaumont. Capi-ii by 24 

 auinont, Beurri de turbinate 

 Capiaumont. ' 



29. DiLLEN. Gros Dillen,3i by 3 



I ovate irr, 

 turbinate. 



30. Duchess of Angou- 3^ by 3.J 



leme. Duchesse d'- round ob 



Angoulcnie, 



31. Green Sugar. Sucre 



Vert, 



32. LoUISK-BoNNE. 



33. Marie Louise. 



34. N.4.POLEON. Midaille. 



35. Seckle. JVew York 

 Red Cheek, Sycle, Red 

 cheeked Seckle, 



36. Uhb.*,niste. 



7. VerteLongue. Jl/oit 



ille Biiuche, Muscat 



Fleui, 



3S. Swan's Egg. 



39. White Doye.nne. 

 Doyenni Blanc, Doy- 

 enni, Beurri Blanc. 

 Bonne Ante, St Mi- 

 chel, Carlisle, Citron 

 de Septembre, Kaiser 

 birne, Poir cS courte 

 queue, Poir de Liinon 

 Poir de A~eige, Poin 

 de Seigneur, Poir Mon 

 sienr, Valencia, IVhite 

 Beurri, 



■40. Easter Bergamot. 

 Bergamotte Bugi, Ber- 

 gamot dc Pdgues, Ber- 

 gamotte d'hiver. La 

 GriUiire, Paddington 

 Sarling, Serling, Win- 

 ter Bergamot, 



41. German Muscat. 



Muscat d'Allemagne 



42. GiLoGiL. Gil-6-Gile. 



Gros Gobet, Dagobert 



43. Beurre d'Arembergh 



Beurri d'Aretnbuet, 

 Due d'Arembergh, 

 Poire d^Arembergh 

 Colmardes Champs, 



44. Angehque de Rome. 



Ion 

 24 by 2A- 



dong. 

 34 by n 



pyramidal 

 n by 2i 



ovate. 



3| by 3 Ik, 

 a Col mar. 



2J by 24 so, 

 turbinate. 



34 by % 



py. ovate 

 34 by 24 

 pyramidal 



! long 1| 

 di,, oval 

 turbinate 

 34 by 25 

 I'ound ob 

 long. 



shallow 

 depres- 



Lcvel with 

 the ex- 

 tremity. 



Flat only. 



Deep in ir- 

 regular 

 hollow. 



Sinall,open 



1 in. stoutish 



curved, 

 in. strong 



curved. 

 .4n inch long 



I rather stout. 



liltle suni 

 Open obi. 

 inserted. 



imall, lit- 

 tle dep. 

 Small, 

 open, 

 prominent 

 Little sunk 

 nar,cro 

 Small, 

 open, 

 brominent 

 Bmall, 

 ;prom. sh 

 icalyx. 

 k^ery small 

 shallow, 

 depressed 



3 or more 

 by 3 ro, 

 turbinate. 



3 by 3 hr 

 turbinate- 



3,i by 3k 

 obovate. 



34 by 24 

 turbinate 



24 by 2i 



Small, 

 closed, 

 shallow. 



Yellow andjWhite, lender, 



red, dotted. | 

 Pale yel.wilh Soft, mellow & 



een & red. tender. 

 Dull green. Yellowish melt- 



Half an inch, 

 no cavity 



1 in. stout. 



deep in irr. 



cavity. 

 \ stiong small 



cavity. 

 \ straishi obi 



tod. 

 14 in. obi. in 



serted. 



4 an in. thick, 



straight. 

 4 ob. inserted, 



sm. cavity. 



1 in. ob. inse 

 moderate ca^ 

 1 in. straight 

 no cavity. 



J slender obi 

 inserted. 



Short, thick, 

 af. inserted. 



russety spots 

 Cireenish yel- 

 low through 

 a thin russet 



Fine cinna- 

 mon bright 

 red. 



Yellow 

 green, speck 

 brown. 



Dull yellow 

 br. russet 

 patches. 



Smooth, very 

 green, 

 'ale green 

 bee. yellow. 

 Greenish 

 bee. a rich 

 yellow. 



Sm. bt. green 



& pale green 



Dull brown 

 red cheek. 



ing. 

 White, with 

 reenish veins 



Pale gr'n. gr 

 ,*p.paches rus 



Green. 



Greenish yel- 

 low russety 

 specks. 



Citron, yel- 

 low russet 

 specks. 



Small sh. 14 slender. 



basin. I small cavity. 

 Largedeepl deep. 



plait, hole 2 lipped cav. 

 Small. 



Very sml 

 sh. basin. | 



1 strong, 

 strai 



\ small cavity 



Green, gray 

 specks. 



bee. yellow- 

 ish gray 



Covered with 

 russet. 

 Deep cl. rus 

 tinge br. red 

 Delicate paU 

 green, slight- 

 ly clotted 

 with russet 



Rough, pale 

 red citron. 



Yellowish melt- 

 ing, buttery 



White, liti 

 core. 



Rich, melting, 

 juicy. 



Gritty, but 

 buttery. 



Exir. tender & 

 juicy. 



fellow, melt- 

 ing, juicy. 



Melting & un- 

 lly juicy. 

 Tender, juicy, 

 melting. 



White, deep'ng 

 to red'h. yellow 

 White, melting.jSacc. high fla- 

 vorei 



Abundt. rich Hii. Sep Oct 

 & perfumed, ij'ear & qu 



Ah't,sugary,sl.'Beg. middle 

 musky perf'd. V'^tober. 



Remarkably jNovember. 

 sweet & 



Rich and ex- 

 cellent. 



Jctober. 



Hid. Oct. 3 

 weeks. Pear 

 pnd Quince 



October. 



Very rich & 

 high flavored. 



Slightly 

 musky. 



High fl. mostlOct. & N 



agreeably 1 



perfumed. 

 .•\bdt. highly 



swt. musky. 

 Sacc. & well 



flavored. 

 Sacc & highly 



Rich & agree- 

 able. 



Pec. rich, 

 powerful, a- 

 greea. aroma 



Very sweet, 

 little perfum. 



1 

 TSM. & end 



1 October 

 N\v. & Dec 



Bej. midd 

 0«ober. 



juicy. 

 Soft and melt 



White, juicy 

 very buttery. 



White, 

 buttery. 



Pale yellow but 

 tery, melting 



White juicy 

 breaking. 



Whitish, firm 



juicy, melting. 



Yellowish, ten- 

 der, melting. 



Very rich, 

 musky, : 

 charine. 



Delicious. 



Sugary, well 

 flavored. 



Sugary, musky 



perfumed. 

 Sweet and 



pleasant. 

 Extraordinary 



rich, sweet 



and high fla 



vored. 



Sugary, rich, 

 fragrant flav 



Middle and 

 end Oct. 



End Sept, 

 mid. Oct. 

 Mid. Oct. 



End of Sept. 



beginning 



Ociober. 

 I'.nil of Sept, 



oeg. Oct. 



Pom. Mag 

 69. 



Lind. 73. 

 Lind. 77. 



Pom. Mag. 



76. 



Lind. 80. 

 Lind. 42. 

 Duh. 68. 

 Dub. !)7. 

 Lind. 90. 

 Pom. Mag. 



122. 

 Lind. 91. 

 Pom. Mag. 

 7.5. Lind. 94. 

 Pom. Mag. 



72. 



Lind. 101. 

 Lind. 103. 



Duh. 73. 

 Lind. 104. 



Jan. to May 

 P'r & quinct 



Mar.tD May 

 P'r St quince 

 December to 



April. 

 October til 



February. 



December to 

 Match. 



Another new and good Flemish pear. 



Raised by M. Parmentier and exhi- 



■ bited at Hort. Soc. in 1820. 



A highly esteemed and well knowa 



old variety, tender and requires a 



sound dry soil. 



One of the best new Flemish peare 

 raised by M. Capiaumont, of Mons. 



A fine battery pear of the 1st order, 

 and handsome from Van Mans in 

 1S17. 



The very best of the late Autumn 

 pears, first noticed in 1815. 



A most excellent pear, raised by the 

 Abbe Du Quesne, and sent to Eng- 

 land, 1816. 



\d excellent variety, raised by Van 

 Mons. Sent to England in 1816. 



One of the finest pears in cultivation. 

 Of American origin. 



Raised by Compt Coloma and exhi- 

 bited to Lon. Hort. Soc. in 1823. 



.\n old variety cultivated in America 

 under the synonirae of Mouille 

 Bouclie. 



Its great certainty in bearing and the 

 excellence of the fruit render it an 

 universal favorite. 



Cullivated in New Ycrk, erroneously, 

 under the name of Vergaleu. In 

 very high estimation. Good bear- 



Duh. r>2. 

 Lind. 110. 



Lind. 112. 

 Duh. 72. 

 Pom.Mag.65 

 Lind. 113 

 Pom. M. 83. 

 Lind. 119, 



Duh. 108 

 Lindley,118 



\n excellent variety. 



This is also an esteemed old variety, 



A valuable winter pear, though notof 

 first rate excellence. 



This most excellent pear was raised 

 by M. Deschamps, and sent to the 

 London Hort. Soc. in 1820. 



A very excellent pear, on a good mil 

 and favorable situation. 



