50 THE CONNECTICUT POMOLOGICAL SOCIETY. 



idly, I have not the opportunity to experiment with them 

 as need be; I understand there are five hundred new varie- 

 ties of strawberries every year. 



In pears I will first speak of the President Drouard, It 

 is a wonderful bearer of good size, but I never succeeded 

 in ripening it until this winter, when it was only fairly 

 good. Another variety is the Garber, which, to my mind, 

 is far better than the Kieffer. It is larger size, much bet- 

 ter looking, and when ripe is of a nice, yellow color, red 

 cheek, which would sell at once; but it is not a pear to 

 eat, it is simply for cooking. For the Garber, I should say 

 that for many people it would be preferable to the Bartlett, 

 but it is not to be compared to the Bartlett any more than 

 is a quince. It has a peculiar flavor entirely distinct from 

 any other fruit. The Garber is larger than the Kiefifer, 

 but entirely different shape; it is the largest nearest to the 

 blossom end; it is two or three weeks earlier than the 

 Kieffer, therefore ripens better in this climate. 



In quinces I have fruited the Bourgeat and find it same 

 size as Orange, but it was more troubled by the Quince 

 curculio than any quince known. Of the few I had, there 

 was not a fair quince in the whole lot. 



In peaches, I set a Waddell tree in 1898 and last year it 

 bore three or four peaches of a cream)'- color, with red 

 cheek, flesh creamy, firm, juicy and excellent flavor, and it 

 is now as full of blossom buds as any tree I ever saw ; it is 

 evidently a very early bearer and promises to be very nice. 



In cherries, I have tried one or two of the western 

 cherries. The Suda is a very late, sour cherry, of very 

 good quality for a western sour cherry. When cooked 

 with the pit in the fruit is slightly acrid, but with the pit 

 removed it is very good, indeed. I bought a tree of it in 

 1892; it bore about twelve that season, and it has been 

 increasing every year since, and last year I had about a 

 half bushel. The Ostheimer is a brilliant, light red 

 cherry, but I can imagine no possible use for it unless for 

 a summer drink, like lemonade. 



In grapes I simply mention the Campbell's Early on 

 my place ; perhaps the best word to describe it is to call it 

 vinous. It is a good looking grape, as good as the Con- 



