318 SELECT VAEIETIES OF FEriTS. 



168. McLaughlin. — A native of Maine ; medinm size, 

 obovate, brownish yellow ; a little coarse, but juicy and 

 ricb ; very hardy and productive ; may be valuable for 

 the N^orth. — November and December. 



169. Nouveau Poiteau (Van Mons). — A large, fine, melt- 

 ing pear ; has fruited at Boston, and is pronounced excel- 

 lent. — October and JS^ovember. Tree vigorous and pro- 

 ductive. 



170. Osborne. — Medium to small, bright yellow, melt- 

 ing, juicy, and sweet ; tree vigorous : originated in 

 Lidiana, proves good at Cincinnati ; may prove a valu- 

 able early variety for the West. — August at Cincinnati. 



171. Passe Tardive. — Large, breaking, productive ; for 

 cooking all through \vinter. 



172. Queen of the IjOW Countries. — Medium to large, 

 half-melting. — October and jSTovember. 



173. Peine d^Hiver. — Medium, half-melting; i3roduc- 

 tive. — December to January. 



174. Seigneur d''Esperin. — Medium size, melting ; first 

 quality. — October. 



175. St. Andre. — Medium size, half-melting, very pro- 

 ductive. — October and November. 



176. Sageret. — Medium size, melting, sweet and sugary. 

 — December to March. 



177. St. Michael Archangel. — Large, melting, very 

 productive. — October. 



178. Suzette de Bavay. — Medium, melting, first quality, 

 remarkably productive ; is said to keep all winter ; best in 

 March and April. 



179. St. Dorothee. — Large to medium, greenish yellow, 

 russeted ; melting, sprightly, and fine. October. This 

 has borne wdth Mr. Hovey, who gives it a very high 

 character. 



180. Triorrt2)he de Jodoigne (BouvierV — \^ery large, 



