106 THE DIFFERENT KINDS OF FRUITS. 



varieties known to Lave been long successful, and a system of cul« 

 ture pursued which shall meet the requirements of the fibrous roots 

 of the quince, then may the grower look for profit and pleasure in 

 the result. — Elliott. 



There can be no doubt, however, but witTi proper culture and 

 sJcill in prmiing^ dwarfing the pear on quince may, in very many 

 instances, be made highly remunerative. 

 In orchard culture, or standard trees, the pear requires nearly 



similar pruning to the ap- 

 ple — the main thing being 

 to prevent the branches 

 from becoming too thick. 



ing; moderate growth. August. 



DESCRIPTIVE LIST. 



CLASS I. — STJMMEB. 



1. Madeleine. — Medi- 

 um, smooth, greenish yel- 

 low, j uicy, melting. Needs 

 house-ripening. Erect and 

 vigorous. July. 



2. Summer Doyenne — 

 (Doyenne d'Ete.) — Small, 

 yellow, red cheek, melt- 

 ing ; bears very young. 

 July. 



3. Osband's Summee. — 

 Medium, yellow, red cheek, 

 sweet, fine flavor, vigorous 

 grower. 



4. Skinless. — Small, 

 yellowish green, juicy, and 

 sweet; vigorous and pro- 

 ductive. August 1st. 



5. Bloodgood. — Medi- 

 um, yellow russet; melt- 



