232 THE CULTIVATION OF THE 



any of our early pears, but to have it in perfection it 

 should be ripened in the house like most of our summer 

 pears. Yellow and russetty in color. In flavor it is rich, 

 melting and aromatic, and is perfumed ; Standard. 



Julienne. — Richard Jackson of Hare's Corner, Dela- 

 ware, also recommends this pear for a retail market 

 near home. The tree comes in early and is productive. 

 It is of good flavor when prime, but varies in this respect 

 with different seasons, and that is an objection. Fruit 

 small, yellow ; flesh white ; moderately juicy and sweet. 

 Standard. 



Brandywine. — Found on Eli Harvey's farm on the 

 Brandywine. Fruit dull green and russetty, and reddish 

 on one side ; flesh sweet and aromatic. Standard. 



Bell. — Recommended to me by Thomas J. Shall- 

 cross of Kent county, Maryland Fruit large, greenish ; 

 early fall or last of summer. Standard. 



Bartlett. — Undoubtedly the most profitable variety 

 for Peninsula field culture. It is the pear to eat, the 

 pear to dry, the pear to can and the pear to plant. 

 Originated in England in 1770, and was brought to 

 Massachusetts and cultivated by Enoch Bartlett ; hence, 

 its name here. A Mr. Williams was its English propa- 

 gator. It suits the Peninsula climate admirably, and as 

 it will ripen into a delicious pear if pulled only two- 



