308 SELECT VARIETIES OF FEUITS. 



melting, buttery, rich and good ; nearly first rate. — Sep- 

 tember and October. 



Y3. Petre. — l^ative of Pennsylvania ; medium size, 

 obovate, pale yellow, slightly riisseted, buttery, melting 

 and rich ; generally first rate. — September. 



74. Pennsylvania. — Medium to large size, half melting; 

 highly esteemed at Philadelphia, where it originated; 

 does not j)rove so good in other places. Tree a good 

 grower, both on pear and quince. — Se^^tember. 



75. Surpass Yirgoidouse (or Yirgalieu). A very fine 

 fruit, nearly equal in all respects to the White Doyenne, 

 introduced by the late Mr. Parmentier, of Brooklyn. — 

 October. 



76. SecJcel. — ^The highest flavored pear known ; consi- 

 dered as the standard of excellence ; a stout, erect grower, 

 not rapid, a good bearer; grows well on the quince with 

 us. — September and October. 



77. St. GMslain. — A medium sized, fine melting pear; 

 tree a rapid and beautiful grower and good bearer ; should 

 be ripened in the house. — September. 



78. Stevens^ Genesee. — A large, roundish, buttery, fine- 

 flavored 23ear, vigorous and highly productive ; succeeds 

 w^ell on both pear and quince ; a native of Monroe county, 

 IN'ew York. — September and October. 



79. Swan's Orange (Onondaga). — A very large, melting, 

 high-flavored pear, vigorous and extremely productive, 

 one of the best pears of its size and season ;. succeeds well 

 on the quince. — October and N^ovember. 



80. Urhaniste (Beurre Picquery of the French). — A 

 large, melting, buttery pear, a tardy bearer on the pear, 

 but succeeds well on the quince. — October and I^^ovember. 



81. Ya7i Mons Leon Leclerc. — A very large pear, four 

 and a half inches in length, and three in diameter, of an 

 orange color at maturity. Tree vigorous and productive, 

 succeeds well on the quince, and bears quite yoimg ; 



