Tol. X.-No. 27. 



AND HORTICULTURAL JOURNAL. 



211 



Name and Synonyms 



45. Angelique de Bor 



DEAUX. Pair Jlngeli- 

 qiie, St Martial, Uros 

 Francical, S(c, 



46. Beurre Diel. Diel's 



Biitterbirne, Dorothe 

 Royule, Pair de Melon 



47. Beurre Range. 

 Beurre Epine, Har- 

 denpont de Printems, 



48. Bezi te Cassoy. 

 Rousette d'.injnu. Pe- 

 tit Bnirri d'hiver, 

 JVutmeg pear, 



49. Chaumo.ntelle. 



Beurre d'Hiver, Bezi 

 de ChaumontcUe, 



50. CoLMAR. Poire Atan- 

 ni, Bergt. Tardive, In- 

 comparable 

 Easter Beurre. 

 Bergt. de la Veiitecote 

 Beurri d'hiver de 

 Bruxelles, !fc, 



52. Glout Morceau. 

 Gloux Morceau, 



51 



3i by 2^ 

 py. turb. 



ih by 34 



.34 by 3 ob- 



41ong. 



14 by 14 

 oblong. 



34 by 3 

 obi ong. 



34 by 23 

 py. tur. 



4 by 34 ro. 

 oblong. 



4 by 34 

 oval. 



53. Passe Colmar. Passe 34 by 3 ob 



Colmargris, dit Precel, conical 

 Passe Colmar, Epin- 

 euT, Fondante de Par- 

 risel. Poire Precel, Col- 

 mar Epineiix, Beurri 

 Colmar gris,diV Precel, 

 Chapman's, 



54. Vergouleuse. Bee-S^ by 24 

 jaleuf, Chambretie,' ob. pyra. 



Poire glace, | 



55. Winter Bonchre- 4 by 34 irr. 

 TIEN. Bonchretiend'-\ pyramid. 

 hiver, i 



56. Winter Nelis. ^Ve- 3i by 2| 

 lis d'hiver. Borne de oval. 

 Alaliues, La Bonne' 

 Malinoise, ' 



Eye. 



Small, 

 narrow 

 and deep 

 hollow. 



Close.deep 

 surround- 

 ed by 

 knobs. 



Small,open 

 sliglilly 

 sunk. 



Very small 

 shallow 

 basin. 



Small,dee|) 

 angular 

 basin. 



Large, 

 deeply 

 hollowed. 



Small 

 deep de- 

 pression. 



Small, 



deep ob. 



hollow. 

 Open, 



shghtly 



sunk. 



14, strong, 

 crooked. 



14, strong, 

 woody, deep. 



14 slender, no 

 cavity. 



14, in a deep 

 cavity. 



Short, deep, 

 angular cav. 



1, thick, bent, 

 ob. cavity. 



Short, thick, 

 deep cavity. 



1, deep, cbl 

 cavity. 



14, strong, ob. 

 cavity. 



Small, 

 deep 

 sunk. 



Medium, 

 in a deep 

 hole. 



Open, nar- 

 row ba- 



1, in a small 

 ob. cavity. 



li a little bent 

 ob. ins. 



14 in a deep 

 cavity. 



Somewhat 

 yellowish, 

 It. purple. 



Light green 

 to a bright 

 orange. 



Dark green, 

 russ. speck: 



Green and 

 yellow, spot- 

 ted with red 



Yellowish 

 green pur- 

 plish. 



Smooth, 

 green, yel. 

 gray specks. 



Green, thick 

 russ. dots. 



Pale olive 

 green russ. 

 specks. 



Green, yel- 

 low spr. 

 with russet. 



Tender and but- 

 tery. 



Sugary. 



Clear white Delicious, rich 

 melting, juicy, aromatic, sac- 

 liarine. 



Greenish white 

 melting. 



iuttery. 



Melting juicy. 



Greenish white, 

 very tender. 



Yellowish, but- 

 tery, melting. 



Whitish, firm, 

 juicy. 



Yellowish, 

 melting, juicy 



Delicious rich 



flavor. 



Very rich. 



Sugary&high- 

 ly perfumed. 



Abundant, 

 sweet, rich, 

 high flavored. 



Extremely 

 high flavored 



V'ery smooth,' Melting, buttry 



grass green,' 



to citron. 

 Yellowish 

 with a brown 

 tinge. 

 Dull gray, 



green gray 



dots. 



Very tender 

 and breaking. 



Yellow, white, 

 melting,butlry. 



feOiuary till 

 April. 



November 

 till January 



December 

 to April. 



November 

 to March. 



November 

 to February 



November 

 till January 



Nov. to May 



November 

 (0 March. 



Very rich and 

 most excellent 



E.tcellent, rich 

 and high fla 

 vored. 



Plentiful, very 

 rich, sweet 

 and perfumed 



Plentiful, su- 

 gary, rich 

 high flavored 

 and musky. 



Duh. 88. 

 Lindley.HT. 



Pora.Mg. 19. 

 Lind. 120. 



Pom. M. 88 

 Lindley,121 



Lind. 122. 

 Duh. 59. 



Lind. 123. 

 Duh. 78. 



Lind. 124. 

 Duh. 94. 



Pom. M. 78 

 Lind. 126, 



December 

 to January 



November 

 to January. 



January and 

 February. 



DecemberSi 

 January. 



Mag 



Pom 

 64. 

 Lind. 137, 



Character, Origin, &c. 



Lin. 116. 

 Duh. 95. 



Lin. 147. 

 Duh. 87. 



A good pear. Tree rather tender is 



England. 



Thi s noble pear was raised by Dr Van 

 Mons, of Louvain, say about 1816. 

 A great bearer. 



A very excellent pear, raised by 

 Counsellor Hardenpont, of Mons. 

 Sent to England in 1820, The best 

 late melting pear yet known. 



\ most productive variety. 



A very valuable fruit and good bearer. 

 A very good old variety. 



The very best of late keeping peare. 

 Of recent introduction. A great 

 bearer. 



This very beautiful and very fine va- 

 riety was sent to England in 1820, 

 by Van Mons, 



A very superior pear, raised by Coun- 

 sellor Hardenpont. A most abund- 

 ant bearer. 



This is a most excellent pear, requir- 

 ing a good soil 



Undoubtedly one of the very bast 

 winter pears. Requires a good soil. 



Pom. M. 126 

 Lind. 148. 



This most exeellent and valuable 

 pear was raised by M. Nelis of 

 Mechlin. 



LIVERPOOL S.VLT FOR BUTTER. 



This salt presents a beautiful appearance to the 

 eye, has a powdery form aud its color is of siiow)' 

 whiteness. These qualities are very inviting to 

 purchasers who are not particularly acquainted 

 with its character. The Liverpool, or blown salt 

 is prepared on tlie Western borders of England by 

 boiling sea-water or salt spring water, saturated 

 with the rock salt of Norwich, in large, sluillow, 

 iron pans. It contains a nii.xture of foreign in- 

 gredients technically called slack and bittern, which 

 unite with the salt, and render it unfit for use, ex- 

 cept for culinary purposes. It is not used by the 

 people in the neighborhood of Liverpool, either in 

 preserviiig beef, pork or butter which is designed 

 to keep any length of time. If butter is jjacked 

 down with tliis salt, it is very hable to become ran- 

 cid, soft and gluey and otherwise much debased in 

 its quality, so that in a few weeks it loses its agree- 

 able taste and odor aud is unfit for the table. In- 

 stead of using the Liverpool as 4s now too general- 

 ly the practice, our farmers would receive a much 

 higlier compensation for their expense and labor in 

 making butter, if they would prepare it witli the 

 coarse Turk Island salt, which should be puri- 

 fied of all foreign ingredients by washing it, hav- 

 ing it thoroughly dried, and ground in a clean mill. 

 It should be used in the proportion of about six 

 pounds to every hundred weight of butter. Last 

 week, a gentleman who lives 40 miles from Ports- 

 mouth brought 400 pounds of Butter into our mar- 

 ket. It was made with Liverpool salt. On in- 

 spection, it was found to rank with No. 3 but- 



ter, and he obtained only eight dollars per hun- 

 dred ; whereas, prime butter was then quick at 

 twelve dollars and a half We have known of 

 several other instances of the same kind within a 

 short time. Thousands of dollars are lost to 

 the farmers of New Hampshire every year in con- 

 sequence of the inferior quality of their butter, 

 which inferiority is to be attributed in part though 

 not altogether, to the use of Liverjiool salt in its 

 manufacture. — State Herald. 



GENERAL MAXIMS FOR HEALTH. 



Rise early. Eat suuple food. Take plenty of 

 e.xercise. Never fear a little fatigue. Let not 

 children be dressed in tight clothes ; it is necessary 

 their limbs and muscles should have full play, if 

 you wish for either health or beauty. 



Avoid the necessity of a physician, if you can, 

 by careful attention to your diet. Eat what best- 

 agrees with your system, aud resolutely abstain 

 fi-om what hurts you, however well you may like 

 it. A few days' abstinence, and cold water for a 

 beverage, has driven ofFmany approaching diseases. 



If you find yourself really ill, send for a good 

 physician. Have nothing to do with quacks ; and 

 do not tamper with quack medicines. You do 

 not know what they are ; and what security have 

 you that they know what they are ? 



Wear shoes that are large enough. It not only 

 produces corns, but makes the feet misshapen to 

 cramp them. 



Wash very often, and rub the skin thoroughly 

 with a hard brush. 



Let those who love to be invalids drink strong 

 green tea, eat pickles, preserves, and rich pastry. 

 As far as possible, eat and sleep at regular 

 hours. 



Wash the eyes thoroughly in cold water every 

 morning. Do not read or sew at twilight, or by 

 too dazzling a light. If far-sighted, read with 

 rather less light, aud with the book somewhat 

 nearer to the eye, than you desire. If near-sight- 

 ed, read with a book as far off as possible. Both 

 these imperfections may be diminished in this way. 



Clean teeth in pure water two or three times a 

 day ; but, above all, be sure to have them clean 

 before you go to bed. 



Have your bed-chamber well aired ; and have 

 fresh bed linen every week. Never have the wind 

 blowing directly upon you from opeti windows 

 during the night. It is not healthy to sleep in 

 heated rooms. " 



Let children have their bread and milk before 

 they have been long up. Cold water aud a run in 

 the fresh air before breakfast. 



Too frcipiett use of an ivory comb injures the 

 hair. Tlioroilgh combing, washing in suds, or 

 N. E. rum, and thorough brushing, will keep it in 

 order ; aud the washing does not injure the hair, 

 as is generally supposed. Keep children's hair 

 cut close luitil ten or twelve years old ; it is better 

 for health and the beauty of the hair. Do not 

 sleep with hair frizzled or braided. Do not 

 make children cross-eyed, by having hair hang 

 about their foreheads, where tiiey see it con- 

 tinually. — Frugal Housewife. 



