86 



RosTiEZER. — '^Fruit of medium size, oblong-p3'nform. Siiir^ 

 a (lull, yellowish-green, with a leddish-brovvn cheek, and whitish" 

 dots, light russet. Stalk very long, nearly two inches, irregular, 

 slender, set with very little depression. ( ajyx open, but little 

 sunk. Flesh juicy, a little coarse, but very melt'ng, sweet and 

 delicious, with a rich perfume. August and September." 



Bartlett.* — "Fruit of large size, irregularly pyramidal. Skirt" 

 very thin and smooth, clear yellow, (with a soft blush on the sunny 

 side, in exposed specimens, )rHrely marked with faint russet. Stalk 

 one to one and a half inches long, btout, inserted in a shallow, 

 tiat cavity. Calyx open, set in a very shallow, obscurely plated 

 basin. Fle^h white, and exceedinirly fine-grained and buttery 3 

 it is full of iuice, sweet, with a highly perlumed, vinous flavor. — 

 Ripens from the last of August to the middle and last nf Sep- 

 tember." The most popular of pears in this region. — Downing. 



Flemjsh Beauty.* — "Large; obovate: rooghish, pale yellow, 

 with marbling russet, brownish in the sun; stalk IJ inches longy 

 in a narrow cavity; calyx open, in a small basin; flesh yellowish- 

 white, little coarse, melting, juicy, with a saccharine, musky fla- 

 vor.' Sept. into Oct. Gather rather early and ripen in the house; 

 sometimes good nearly ripened on the tree. In an open situation 

 and warm soil, it comes up to a high state, and ranks among the 

 beSt;' Great grower, and bearer." 



Louise Bonne of Jersey.'^ — "Large; pyriform; smooth, pale 

 green, brownish-red in the sun, numerous large gray dots; stalk 

 an inch long, curved, set obliquely, without depression; calyx 

 open, in a shallow basin; flesh greetiish-white, melting, very jui- 

 cy, of a rich and excellent flavor, as good as the Bartlett. Last 

 of Sept., and Oct. For hardiness, growth, production, uniform- 

 fairness, and excellence, this frurt is very promising.." — Cole. 



Seckel. — ''Fruit small, (except in rich soils, )regularly formed, 

 obovate. Skin brownish-green at first, becoming dull yellowish- 

 brown, with a lively russet red cheek. Stalk half to three-fourths of 

 an inch long, slightly curved, and set in a trifling depression. Calyx 

 small, and placed in a basm scarcely at all sunk. Flesh whitish, 

 buttery, very juicy and melting, with a peculiarly rich, spicy flavor 

 and aronja. It ripens gradually in the house from the endof Au- 

 ^nist to the l;isi of October. 



Duchesse d'Angouleme.* — "Fruit very Targe, oblong-obovate, 

 with an uneven, somewhat knoby surface. Skin dirll greenish- 

 yellow, a good de;il streaked and spotted with russet. Stalk one 

 to two inches long, very stout, bent, deeply plated in an irregular 

 cavity. Calyx set in a somewhat knobby basin. Flesh white, 

 buttery, and very juicy, with a rich and very excellent flavor. Oc- 

 tober." On the quince, in warm situations, very fine. — Doirning. 



WjnterNelis,* — "Medial; roundish-obovate; rough, grayish- 

 yellowish-green, with darker green, and patches of brownish-rus- 

 set; stem rather long, slim, in a narrow cavity; calyx open in a 



