l82 



Notes and Gleanings. 



Beurre de Jonghe Pear. — Among the varieties of pears that are sure to 

 occupy a permanent place in our collections of hardy fruit-trees, that which 

 bears the name of M. D. Jonghe of Brussels must, without doubt, become 

 one. As yet it is but little known, not having, so far as we are aware, been 

 ripened in this country ; but from what we have seen of it in Belgium, and judg- 

 ing from fruit grown in the neighborhood of Brussels, we have no hesitation in 

 speaking of it as one of the finest pears in cultivation. 



The fruit is very handsome in its shape and outline, being even and regularly 

 formed ; the skin is yellow, very thinly covered with bright russet, which gives 

 it a golden appearance ; the eye is open, and set in a shallow basin ; stalk very 

 short, inserted on the end of the fruit ; flesh yellowish, very tender, buttery, and 

 melting, as much so as in Marie Louise, but far richer in flavor, and with a fine 

 perfume. It ripens in the middle of February. — R. H., in Florist. 



Early Rose Potato. — We have received from Mr. J. J. H. Gregory of 

 Marblehead, Mass., some very choice specimens of this variety, and have put 

 them to the practical test of boiling and baking. Baking a very early potato is 

 a pretty severe test of its merits ; but, in our opinion, the baked were the better 

 of the two. 



The Early Rose is dry, mealy, and well flavored. It has all the characteris- 

 tics that make up the goodness of the best late varieties ; and, as to its habits and 

 earliness, we qui-Ue Mr. Gregory, who says, — 



" It is a very vigorous variety ; the stalk being rather short, very stout, while 

 the leaves are large and thick, resembling the Early Goodrich. With me it is at 

 least a fortnight earlier than the Early Goodrich ; while it is of better quality, 

 cooking dry and light throughout. It proves to be very productive ; while on 

 good soil they run much larger than Early Goodrich, with fewer small ones. I 

 consider it a great acquisition." 



