ably well, and is sent in large quantities to the New-York 

 market. In France it is called Cuisse Madame. 



42. Autumn Bergamot. This pear is rather of a small 

 size, but is one erf the finest flavoured melting pears ; it is 

 in perfection in October. 



52. Crasanne Bergamot. This is an extremely fine 

 fruit; the flesh is very tender, and full of delicious juice; 

 it is one of the finest pears in eating from November to 

 January. 



86. Colmar. Is a fine rich pear, but is not so great a 

 bearer on a standard as on a quince stock ; it is in perfec- 

 tion about January, and is frequently called Winter Berga- 

 mot ; it is highly esteemed. 



74. Virgouleuse. This is a fine melting pear, full of 

 rich juice when fully matured ; ripens in December and 

 January. 



49. Virgalieii) or St. Michael. This delicious pear is 

 known in Europe and America by no less than twelve names, 

 a circumstance that generally proves that a fruit has been 

 held in great esteem. It is of a fine orange colour, and 

 when left to ripen on the tree, has often a touch of red next 

 the sun. It is a delicious melting pear ; highly valued for 

 its excellence of flavour; is of a good size, fair and hand- 

 some, and ripens from September to November, when 

 gathered from .the tree and laid on shelves. There are se- 

 veral new varieties of this pear which have originated at 

 Long-Island, and are highly esteemed. 



57. Scckel. This incomparable little pear, which is now 

 becoming so widely disseminated in our country and abroad, 

 originated on the farm of Mr. Seckel, about four miles from, 

 Philadelphia. It is at least equal to any European pear I 

 have met with, and is by far the highest flavoured pear that 

 has originated in this country. The fruit is of a russet co- 

 lour, with a red cheek next the sun, and grows in clusters of 

 from two to seven in each. I have noticed, that much of its 

 fine spicy flavour is contained in the skin, and in eating it 

 this should not be taken off. It grows more slowly than any 

 pear tree I am acquainted with and, in fact, at maturity, 

 forms a tree of only moderate size, but peculiarly compact 

 and regular in its form. Although this pear has been, 

 figured in the Transactions of the Horticultural Society of 

 London, and both European and American gentlemen con- 

 versant on the subject have stated, that no fruit similar to it 

 existed in Europe, still there is a pear which has been long 



