2 )2 buist's family kitchen gardener. 



and high flavored. Ripe from September to Octol>er. We 

 have had large crops of this fruit on trees only eight feet high, 



Duchesse. 3) Angouleme. — Fruit very large ; long oval, with an 

 uneven surface ; color dull greenish-yellow. Flesh white, but- 

 tery, very rich, and high flavored. Ripe in October and No- 

 vember, and is frcD^uently over one pound weight. 



Dix. — An American fruit, of large pyramidal form ; color 

 dull yellow, dotted with russet. Flesh rich, juicy, sugary, and 

 melting. Ripe in October. 



Urbanisie. — Fruit medium size ; pyramidal form ; color gray 

 ish-yellow. Flesh yellowish-white, rich, melting, very juicy 

 and high flavored. Ripe in October and November. 



Winter Pears. Columbia. — An American fruit, very 

 large, oval form ; color pale greenish -yellow. Flesh white 

 melting, juicy and sweet, aromatic flavor. Ripe Novembei 

 t'j December. 



Beurre cPAremberg. — Fruit above medium size ; oval form, 

 with an uneven surface. Flesh white, rich, melting, and lus- 

 cious flavor. Ripe in November and December. 



Chaumontel. — Fruit large ; oval form, with an irregular 

 surface ; color yellowish-green, with a brownish-red cheek. 

 Flesh melting, buttery, sweet, and luscious flavor. Ripe No 

 veinber to January. 



Glout Morceau. — Fruit large ; regular, of a long, oval form ; 

 color pale greenish-yellow. Flesh white, smooth, rich, and 

 sugary. Ripe December to January. 



Laiorence. — This peculiar variety originated on Long Island. 

 Fruit above medium size, rather oval ; color pale yellowish- 

 green, spotted with brown. Flesh yellowish-white, melting 

 juicy, very rich, and sugary flavor. [Downing on Fruits.) 

 We have not seen this fruit, but have been informed by the 

 Messrs. Parsons, of Flushing, that some of the fruit begins to 

 ripen in November, while others continue ripening till March. 



Passe <?a.7»ar, with ab :ut twenty other names. Fruit large, 



