1849. 



THE GENESEE FARMER. 



123 



[From ili'' Horticulturist.] 



DESCRIPTIVE NOTICES OF FIFTY RARE OR NEW 



PEARS. 



BY ROBERT BANNING, SALEM, MASS., 



[We have much pleasure in publishing the following notes, 

 ana in calling '-I"' attention of nomologists and amateurs to 

 them. Mr. Manning's reputation as o pomologist is well de- 

 served . for he unites enthusiastic zeal, ex< ellent judgment, 

 and sterling honesty,— qualities so rarely i imbined in devo- 

 tees to any art ; and he lias the advantage of the experience 

 of two generations. We have < lither tested in mir own, or 

 carefully noted in < ther gardens, many of the sorts he novi- 

 ces, and our opinion accords almost entirely with those ex- 

 pressed by liim. Ed. | 



1. Bergainotte Cadett. — This pear has been cultivated for 

 some years as B< urre Beauchamps ; but that name not hav- 

 ing been firmly established, it was thought best to substitute 

 for it the one at the head of this n itice, w hich is that adopted 

 by the London Ilorticiiltnr.il Society. 1 wish now to recom- 

 mend n more extensive trial of it. as I do not think it has 

 been as much cultivated as it deserves to be. It is rather 

 under middle size ; form roundish obovate , flavor very line, 

 sometimes excelling the Winter Nelis. Ripe the early part 

 of winter. I do not notice the diversity in the ripening of 

 this sort, mentioned in the London Catalogue. 



2. Beurre Keurick. — I have now fruited 1 1 1 i -> pear several 

 years, and have had many specimens, some of which were 

 very fine of their kind ; but I do not think it entitled to be 

 recommended for general cultivation. It ripens the first part 

 of September. 



:}. Beurre </' Angleterre. — Very productive, but soon de- 

 rays at the core. 



I. Beurre Adam. — A new pear, not yet fully proved. It 

 appears to resemble the Bishop's Thumb. 



">. Beurre of Bohoiller. — A variety received from Dr. Van 

 Mons, which may fairly claim a place in the rejected list. 



fi. Beurre Delbecq. — The same remarks as were made on 

 the last will apply to this. 



Beurre Wilzhumh proves identical with Beurre Delbecq. 



7. Bergainotte 1'ir/henay. — A winter fruit, lately imported 

 from France ; worthless as a dessert pear, and though good 

 to cook, but being deficient in size, it is hardly worth culti- 

 vation for that purpose, while we have plenty of larger 



ones. 



8. Ambrosia does not come up to the reputation given it 

 in the books. It is not a melting, but a breaking pear, and 

 does not ripen here before the first of September. It is com- 

 monly said to decay very soon ; but 1 think it keeps full as 

 long as most pears of its season. Tree of upright growth, 

 making strong shoots, of a very dark, purplisii color, thickly 

 marked with white dots. 



9. Alpha. — To my taste, this is one of the finest pears. 

 It is Bweet, and exceedingly fine grained, melting and juicy. 

 The tree is a preat bearer ; and although the fruit does not 

 hold on very strongly, those which blow off open so as to be 

 full as pood, or even better than the others. And I may 

 here remark, that many of the autumn pears are as much 

 improved as the summer fruit, by being taken from t! »iee 

 before fully ripe. 



10. Aston Town. — A good grower, making smooth, vigor- 

 ous shoots, of a light gray color. Fruit rather small, with a 

 long stem, and ripening the first of September, but so much 

 inferior to many others of the same season as to be hardly 

 worth growing. 



II. Beurre Van Marum. — Hardly comes up to medium 

 size, but is of very fine flavor. It appears to be nllied to the 

 Urbaniste. Ripe the first half of October. It is easily 

 Known, by the peculiar insertion of the stem in a small reg- 

 ular cavitv. Stem long, slender and curved, with a little 

 swelling at the bottom. Hears young and well, so that the 

 shoots are soon thickly covered with fruit spurs. Leaves 

 long, narrow, flat, and pointed at both ends. 



12. Henkel. — Received from Dr. Van Mons. It resembles 

 the II. Van Marum in its early and abundant hcarinp, in 

 shape and color, in the length and curvature of the stem, 

 and in its likeness to the Urbaniste ; but differs in being 

 larger, a month earlier, and the stem being stouter. It ri- 

 pens the first part of September, and is among the best of 

 Its season. 



13. Burgomaster. — The true variety is very distinct from 

 the Vicar of Winkfield. Of medium size, long pyriform ; 

 skin pale, yellowish preen, sprinkled with russett ; flavor 

 very poor. The wood cankers worse than that of any oth- 

 er variety, without exception. Altogether, one of the most 

 worthless. 



II. Brandes St. Oerauan. — 1 think this must have been 

 among the tint originated by Dr. Van Mom; us it is stated 



in Pri gical Manual, published in [831, tO ha\e 



been raised seventeen or erf hteen years pre* ioualy. It was 

 comprised in the first lot ol scions received from Van Mors , 

 but its gri at merits have remained unrecognisi d until quite 



lately. for sexeral sears post, it his proved one of the 



finest winter pears. Form oblong, pointed at the stem, 

 which is always planted obliquely on one .side , skin brown- 

 ish yellow, often with much smooth russett, llesh n<li and 



juicy, with a vinous flavor, resembling the St. Germain or 

 Dix. Tree productive, and a tolerable grower. Fo 

 small and narrow, like the old St. Germain. It succeeds 

 Sni ly on the quince. Utogether, I think it a most desirable 

 variety, especially when its season is taken into considera- 

 tion ; as we are deficient in good winter pears. 



15. Columbia. — With me. this has proved rather unpro- 

 ductive, and very apt to blow off; and though large, fair und 

 handsome, I cannot say much in praise ol its flavor. 



l(i. C'ajimiii, (of Van Mons.) — A very high flavored, jui- 

 cy pear ; skin of a dark brownish red ; surface knobby. 



17. Caen da France. — A rather singular looking, but hand- 

 some; pear : form obovale, sometimes lengthened, and point- 

 ed at the stem; skin russeted. and thickly sprinkled with 

 raised dots of darker russet, and often with a line red cheek, 

 medium size ; llesh very line, juicy and sweet ; flavor r< - 

 sembling the Winter Nelis. Ripe in December and Janua- 

 ry. From Dr. Van Mons. 



18. Cater. — Another from Dr. Van Mons, and a very fine 

 one, among the first of those received from him ; medium 

 size ; form regular obovate ; skin pale green ; flesh very fine 

 grained, tender and melting, filled with a refreshing juice. 

 Ripe in November ; at which time there is none superior to 

 it. The tree makes a round, compact head ; young wood, 

 short jointed, light yellow. 



19. Clara. — Unworthy of cultivation. 



20. Cuvelier. — Unworthy of cultivation. 



21. Doyenne Boussock. — One of the most valuable addi- 

 tions to our list of fine new pears. It is a White Doyenne, 

 on a much larger scale. Tree very vigorous , foliage large, 

 thick and glossy. Last of September and first of October. 



22. Dundas. — Exceedingly handsome, and pretty good ; 

 apt to blow down. 



The Parmentier proves to be the same as Dundas. 



23. Easter Bergamo t — I do not think worth growing, ei- 

 ther for dessert or kitchen use. 



24. Foster's St. Michael. — Wood cankers badly, and the 

 fruit is inferior to many others of its season, — the first part 

 of September. 



25. Gilogil — I have discontinued cultivating, on account 

 of its unproductiveness. 



26. Gendeseim. — Medium size, obovate, pale, greenish yel- 

 low, sprinkled with russet, melting, juicy, and of good fla- 

 vor. A very strong provver on the quince. October. 



27. Flemish Bon Chretien. — One of the best pears for cook- 

 ing in the winter. 



28. Green Sugar. — Unworthy of cultivation. 



29. Doyenne d' Hirer. — This pear was a favorite with the 

 late S. G. Perkins, Esq., from whom it was received here. 

 It is large, fair and productive ; though not high flavored, it 

 is sweet and juicy. I think it a desirable sort, particularly 

 for market. It is the same as '• Coffin's Virgalieu," which 

 was received from France with the name lost, and thus de- 

 signated from the name of the importer, and its resemblance 

 to the White Doyenne or Virgalieu. Ripe early in winter. 



30. Wilbur. — Medium size, obovate : skin of a dull yel- 

 lowish color, sometimes almost covered with russet ; flavor 

 often decidedly first rate. A native pear, productive and 

 hardy. Ripe in September. 



31. Limon. — For one who loves a pear, full of rich, 

 sprightly juice, there is nothing superior to tho Limon, 

 among the summer fruits. 



32. Elizabeth, [Manning's.)— This very fine summer pear 

 is one of the best growers on the quince. It bears young 

 and well. 



33. Duchess of Orleans.— One of the most perfect of pears. 

 Tree vigorous,— making light yellow shoots, an early and 

 abundant bearer ; fruit very handsome, and of delicious lla- 

 vor. It fruited here in 1845, for the first time in this coun- 

 try. Souk; of the specimens then produced were the finest 

 pears I have ever taste;!. Grows well on the quince. Ripe 

 in October. 



34. Tyson. — A very rich, sweet, summer pear, of medi- 

 um size, and pyriform figure. The Tyson and Rosliezer are 

 among the few pears which may be said to approach the 



