84 



with a sweet, rich, and sprightly fTavor. Beginning of Septennber. 

 Flowers small."— jDoxi'/im^. 



Crawford's Early Melocoton, CrawforcVs Early, Hill's 

 Lemon liareripe. Extremely large; roundish, point prominent; 

 plight suture; yellow, with a red cheek; flesh yellow, melting, 

 rather acid, pretty good. 1st to 15th of Sept. Hardy vigorous 

 and productive. Quality medial, but salable, from its size and 

 , beauty. Globose glands. Small flowers." 



"Crawford's Late Melocoton, Crawford's Superb. Extreme- 

 ly large; roundish-oval, slight suture; yellow; nearly half cover- 

 ed with dark red; flesh deep yellow, red at the stone, melting, 

 juicy, with a very fine, rich, vinous flavor. Freestone. Last of 

 Sept. and 1st of Oct. Hardy, vigorous, and productive. Glo- 

 bo.se glands. Small flowers. Splendid, beautiful, one of the fin- 

 est." — Cole. 



PEARS. 

 Pears are propagated by grafting or budding the 

 more choice varieties upon seedHng stocks. The best 

 soil for the pear is a strong loam of good depth, rest- 

 ing on a dry subsoil. Moist situations are not favora- 

 ble to long life of tree or perfection of fruit. Care 

 should be exercised in transplanting, as the pear has 

 but few fibrous roots. Prune out only dead or defec- 

 tive limbs. The pear is affected with three disorders 

 similar in results, called, Frozen Sap Blight, Insect 

 Blight and Sun Blight. During the summer, the limbs 

 turn brown or black and the leaves wither. As a pre- 

 ventive, when the trees make wood late in the fall, 

 prune off the ends of the roots and the ends of the 

 shoots so that the wood will ripen. When the disease 

 appears, cut off immediately the affected part down 

 to perfectly healthy wood. 



"Gathering AND keeping the fruit. — The pear is a pecbliar 

 fruit in one respect, which should be always kept in mind, viz: — 

 that most varietus are much finer in flavor if picked from the tree 

 and rij)ened in the house, than if allowed to become fully matured 

 on the tree. There are a few exceptions to this rule, but they are 

 very few. And, on the other hand, we know a great many varie- 

 ties which are only second or third rate, when ripened on the tree, 

 but possess the highest and richest flavor if gathered at the prop- 

 er time, and allowed to mature in the house. This proper season 

 is easily known, first, by the ripening of a few full grown, but 

 worm-eaten specimens, which fall soonest from the tree; and, 



