PEAES. 309 



cracks a little in some seasons, and should have a rich, 

 warm soil. — October and E"ovember. 



82. Wasliingto7i. — A medium sized, beautiful pear, sweet 

 and delicious ; a fine grower on the pear, but does not 

 succeed on the quince. — Middle of September. 



83. Wilkinson. — A very hardy and productive Rhode 

 Island variety of second quality, medium size, obovate, 

 yellow, melting, sweet and rich. Tree upright and vigo- 

 rous. — October to November. 



84. Wilbur. — Medium, obovate, greenish and russety; 

 rather coarse, melting, juicy and good. Native. 



CLASS III. WINTER PEAKS. 



85. Beurre d? Areinberg . — One of the finest winter 

 pears, large, melting, rich, vinous flavored, ripens well 

 without any extra care ; tree vigorous and productive ; 

 succeeds well on the quince. — December to January. 



86. Beurre.^ Easter. — A very large, fine melting pear ; 

 better on the quince than on the pear ; keeps till sjjring. 



87. Beurre Gris cVHiver Nouveau. — A large, new, 

 melting, buttery pear, of the highest qualit}^, flavor rich 

 and vinous, like the brown Beurre, but milder ; tree suc- 

 ceeds well on the quince, bearing quite young. — Novem- 

 ber and December, and may be kept till January. 



88. Beurre Bance. — A fine, melting, rich pear, keep- 

 ing till spring ; tree a poor grower. 



89. CJtaiimontel (English). — A large, fine, buttery, 

 melting, rich pear ; should have a warm soil and situa- 

 tion ; succeeds well on the quince.-^December. 



90. Columbia.- — A large, handsome, native pear, melt- 

 ing, buttery and rich ; tree vigorous and remarkably pro- 

 ductive ; grows well on the quince with us. — November 

 and January. 



91. Doyenne cVHiver I^ouveau or cPAlengon. — A large 



