238 THE CULTIVATION OF THE 



Couper, Esq., they are surpassed, in all that tends to 

 make a good pear, by few or none, indeed. Its specimens 

 of fruit are usually perfect, and of the highest flavor. It 

 bears its fruit singly and not in clusters. Shape of fruit 

 pyriform, long, narrow neck, and long body ; surface 

 smooth and russetted. Stalk one to two inches long, 

 curved, shallow basin. The fruit is rich in flavor, juicy, 

 melting, buttery, Avith a perfume. The tree grows very 

 slowly, comes into bearing very late, and gives moderate 

 crops ; and. for these reasons, I can't recommend it for 

 field-culture. It is a grand pear to plant in handsome 

 grounds for your children, or for your grand children. 

 Must be double worked on quince. Standard. 



Washington. — An old and highly prized pear in old 

 time peninsula homes and some are now standing very^ 

 very old. Fruit medium size, red dots, yellow surface, 

 slightly russeted, long stalk, calyx small, shallow basin. 

 Flesh veiy sweet, too sweet for most persons. Perfumed. 

 Standard. Must be double worked on quince. 



Urbainstc. — A pear of delicious flavor, and found to 

 perfection in the grounds of George Z. Tybout, Esq., 

 New Castle Hundred, Delaware, but not to be recom- 

 mended for field-culture. It is slightly russeted, with a 

 crimson cheek if well exposed to the sun. Standard. 



Dix. — A pear of excellent quality, but comes in 

 late, and not to be recommended for field-culture. 

 Standard, if on quince must be double worked. 



