PEAR. 201 



white, very juicy, buttery, and high flavored. Ripe first of Sep- 

 tember. 



Autumn Pears. — Seckel. — Fruit under medium size ; color 

 of a brownish-yellow, with a russety blush next the sun. Flesh 

 yellowish- white, juicy, rich, and peculiarly high flavored. In 

 rich, loamy soil the fruit is medium-sized. The parent tree still 

 lives about three miles from Philadelphia. Ripe about first 

 of September. 



Butter or Wliite Doyenne^ with about twenty-five other 

 names. Fruit over medium size ; very regularly formed, 

 round-oval ; color greenish-yellow, with a blush cheek. Flesh 

 white, fine, buttery flavor, juicy and rich. Ripe 10th to the 

 25th of September, varies very much in difi'erent soils. 



Beurrc cle Capiumont. — Fruit under medium size, regularly 

 formed ; color pale yellow, with a dull red cheek. Flesh 

 buttery, sweet, melting, and high flavored. Ripe in Septem- 

 ber or early in October. 



Bmrre Bosc — Fruit large, regularly pyramidal ; color 

 brownish-yellow, with a reddish-brown cheek. Flesh white, 

 melting, rich, and highly perfumed flavor. Ripe from Sep- 

 tember to the end of October. A noble fruit. 



Fondantc cVAutomnc. — Fruit medium size, half oval ; color 

 yellowish-green, slightly russeted. Flesh very juicy, rich and 

 delicious. Ripe in September. We have not seen this fruit, 

 but give it a place from the high character given to it by M. 

 P. Wilder, Esq., President of the Massachusetts Horticultural 

 Society, who is one of the best judges. 



Beurre Diet. — Fruit large, of an oval form ; color pale yel- 

 low, when fully ripe, dotted with brown. Flesh yellowish- 

 white, rich, sugary, and high flavored. Ripe from September 

 to the end of November. 



3Tarle Louise. — Fruit fully medium size; color greenish- 

 yellow, with russety cheek. Flesh wliitCj very buttery, rich. 



